Welcome to Baking Hugs!

The different techniques for Dense or Fluffy cheesecake. PLEASE HELP!?

Hi all, I was wondering if i could get some advice. I’m gonna bake a White Chocolate Cheesecake for my Uncle & Aunt’s anniversary. They LOVE LOVE cheesecake!I Here’s the problem!
My aunt likes the light, airy, fluffy ,mousse-like cheesecake while my uncle prefers the more rich thicker dense NY Style Cheesecake. Does anybody know which technique to use to get the results for a dense and fluffy-mouse like cheesecake?
I’ve heard cornstarch, flour will result in a firm or dense cheesecake! Does adding cream make it dense? Regarding the fluffy side, i’ve heard that separating the eggs and beating whites till soft peaks will result in a fluffy cheesecake. I’ve also read that everything depends on how you whipped cheesecake batter. For instance if you beat the mix on high for a longer time. I like a more dense cheesecake myself but baking them seems so complicated, I wished my aunt & uncle loved apple pie instead. It’s much easier to make.

One way to make a fluffy cheesecake is to separate the eggs and fold in the whites, beaten to stiff peaks, just before baking. Another way is to make the whole thing in a blender or food processor. The machine will do all the aeration for you. This is my cheesecake recipe/formula. The list is per item, so if you want to make a 4 brick cheesecake you add 4 of everything, and so on.

1 8 oz brick of cream cheese
1/4 cup sugar or sweetener
1 large egg
1/4 teaspoon vanilla

Mixer method (dense)
beat cream cheese and sugar until light and fluffy, add eggs one at a time until incorporated, add vanilla or other flavoring. pour into a greased spring form pan or over your favorite cheese cake crust. Bake at 400 deg. F. for 60 -75 min.

Mixer method (fluffy)
beat cream cheese and sugar until light and fluffy, add egg yolks only, one at a time until incorporated, add vanilla or other flavoring. In another bowl, beat egg whites until stiff peaks are formed, gently fold in the egg whites into the cream cheese mixture, 1/4 of the volume at a time. Follow the baking instructions above.

Food processor/blender method
place all ingredients in the work bowl/pitcher, mix on high speed until completely incorporated. Follow baking instructions above.

Baking Techniques: Rounding

Norpro 8 Piece Cake Decorating Set $5.09 Includes pastry bag with 5 decorating tips….

Martha Stewart’s Baking Handbook $21.20 Martha Stewart’s Baking Handbook presents the doyenne of the Better Way in tip-top form. Or rather, it offers the work of a dedicated team who, under Stewart’s stewardship, has devised over 200 baking recipes for both savory and sweet treats, ranging from the traditional likes of buttermilk biscuits, gingersnaps, blueberry pie, bagels, and chocolate angel food cake, to the more novel pleasures of …

BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes $24.64 A compendium of baking recipes combines food science with practical kitchen techniques to explain how to obtain ideal results, in a comprehensive volume that is complemented by 250 recipes.Title: BakeWiseAuthor: Corriher, Shirley O.Publisher: Simon & SchusterPublication Date: 2008/10/28Number of Pages: 532Binding Type: HARDCOVERLibrary of Congress: 2008032681…

Le Cordon Bleu’s Complete Cooking Techniques $23.82 With this exceptional opus, over 100 years of unparalleled experience and expertise are put at the fingertips of every home cook using the same hands-on approach promoted in practical classes at Le Cordon Bleu’s institutes. This indispensable and unique reference work teaches essential preparation and cooking skills and professional tricks-of-the-trade, with over 700 cooking techniques shown in mo…