whats the secret to getting a "solid" cheesecake?

Question

my cheesecakes seem to be softer, but not runny, than restaurants

Answer 1

1) don't use a recipe with sour cream in it. Go with a 'New York style cheesecake' recipe--these tend to be heavier.

2) Bake the cheesecake in a water bath: After baking the crust but before adding the filling, wrap the outside of your springform pan with 2 layers of large, heavy-duty foil (go with the extra large; if you use regular size you'll get a soggy crust) and place in a roasting pan. After adding the filling to your springform pan, carefully pour boiling water into the roasting pan to a depth of 1 inch or so up the sides of the springform pan. Make sure not to get any water on your cheesecake.

3) Bake as usual, adding more time if necessary. I live at a high altitude, so the normal baking time works for me with the water bath. It may take more time to bake closer to sea level.

The water bath ensures an even, custard-like quality throughout the cheesecake; no dry edges or wet center. It's a little more effort, but it's definitely worth it. Since I started using this method, my cheesecakes have been requested at every party and holiday celebration I attend.

Answer 2

bake in a warm water bath