I’m making a pumpkin cheesecake as my Thanksgiving contribution and I would like the texture to be something a little lighter than lead. It’s not a calorie thing, I don’t want a cheese brick that sticks in one’s throat. Looking at the approximately 6 million recipes on the net I see a pattern of thought in different versions. Some use a lot of eggs or a combination of eggs/egg whites and some have flour and some have cream. I’ll be throwing the usual stuff in plus fresh ginger, a little hazelnut flour and maybe some hazelnut coffee creamer for flavor.
So am I adding egg yokes to mousse it up a little or cream or what?