Can you use flour instead of cornstarch in cheesecake?

You can technically use flour instead of cornstarch in cheesecake, but it's not recommended. Here's why:

* Flour's protein content: Flour contains gluten, which can create a tougher, less smooth texture in cheesecake. Cornstarch, on the other hand, is gluten-free and helps create a silky, melt-in-your-mouth consistency.

* Flour's flavor: While a small amount of flour might not drastically change the flavor, it can contribute a slightly bread-like or doughy taste, which is not desirable in cheesecake.

* Flour's thickening properties: Flour doesn't thicken as effectively as cornstarch. You'd likely need to use more flour to achieve the same level of thickening, potentially affecting the cheesecake's texture and flavor.

Alternatives to Cornstarch:

If you don't have cornstarch, you can try these substitutes:

* Arrowroot powder: Similar to cornstarch, arrowroot powder is gluten-free and provides a good thickening effect.

* Tapioca flour: Another gluten-free option that creates a smooth texture and has a mild flavor.

* Instant potato flakes: Though less common, these can be used as a thickening agent in a pinch.

Important Note: If you do decide to use flour, use a small amount (1-2 tablespoons) and make sure to whisk it well with the other ingredients to prevent lumps. You may also want to reduce the baking time slightly to prevent over-baking.

Ultimately, while flour can be a last resort, it's best to stick with cornstarch for the best results in a classic cheesecake.