Why are eggs needed in cheesecake?!
Answers: What do they act as....a thickener....flavor...what?
Eggs are needed to make it light and fluffy
idk
I think it fluffs the cheese...
They make it taste custardy
it's like asking why Hydrogen is needed to form water...
Guess it won't have the same consistency, I think egg usually make things expand with heat.
eggs are part of cake recipes...sooooo...yeah.
for egg-ing.
I don't use eggs in my cheesecake... they would have to be raw... thats a bit dodgy...
I like a firm, dense cheesecake (NY style). Eggs are the leavening and binding agent. Whites add volume, yolks add structure.
"Cheesecake is a custard so varying the amount and type of egg products will alter the consistency. Obviously more eggs will make it firmer but also more yolk will emulsify the other ingredients better keeping the liquid in suspension and preventing watering out and giving a firmer consistency to the cheesecake than whole eggs or egg whites which will produce a softer consistency. this is why, when i have a cake base on the bottom i can opt for a softer whole egg custard as the cake will absorb any liquid that waters out but if i have a cracker crust or no crust at all i substitute 2 yolks for every whole egg to make it firmer and drier."
(If you have a cheesecake recipe that cracks consistently, try leaving out a yolk or a whole egg and see what happens!)