Firm and dense cheesecake

by Saniya
(U.A.E)

I would like to know the secret to a firm, dense and NOT creamy cheesecake. Another concern I have is that whenever I make a cheesecake, it tastes eggy which I hate. I've had cheesecakes from outside and they were absolutely wonderful with no egg taste. I have never attempted a no-bake cheesecake and would like to know how it differs in taste and texture from a baked one. One last question is the baking time and temperature. I often have fewer ingredients than the recipe calls for and would like to know how to adjust the temperature and time accordingly and what is the standard temperature and time to bake a cheesecake? Thank you!!!

Saniya,

A good recipe that may be what you're looking for is the New York Style Cheesecake II that is under plain cheesecake recipes on my site.

I've never had a problem with a cheesecake tasting eggy, but you may want to make sure that you blend the eggs in one at a time and blend after each addition.

As for adjusting baking time and temperature, I'd probably just use the amounts given and bake according to directions because that is based on all of the above factors.