Does adding flour to cheesecake batter make the come out thicker?

Adding flour to cheesecake batter can make it come out thicker, but it's not the only factor. Here's why:

* Flour acts as a binder: Flour absorbs moisture and helps to hold the batter together. This can lead to a denser and more compact cheesecake.

* Gluten development: When flour is mixed with liquid, gluten develops, contributing to the texture. However, in cheesecake, you typically don't want a lot of gluten development, as it can make the cheesecake tough.

* Other factors: The amount of flour added, the type of flour, the baking temperature, and the baking time all play a role in the final texture of the cheesecake.

Here's how to use flour in cheesecake batter strategically:

* Small amounts: Start with a small amount of flour (usually 1-2 tablespoons) and increase gradually if needed.

* Low-gluten flour: Using cake flour or a low-gluten flour will help prevent excessive gluten development and keep the cheesecake tender.

* Baking time: Overbaking can dry out the cheesecake, leading to a thicker texture.

* Cream cheese ratio: The ratio of cream cheese to flour will also significantly impact the texture.

Alternatives to flour:

* Cornstarch: Cornstarch is a good alternative to flour as it adds thickness without contributing significantly to gluten development.

* Potato starch: Similar to cornstarch, potato starch provides a smooth and silky texture without making the cheesecake tough.

In summary:

While adding flour can make cheesecake thicker, it's important to use it sparingly and consider other factors like baking time and the type of flour used. Remember, a good cheesecake should be creamy, smooth, and slightly tangy – not dense and cake-like.