What does flour do to a cheesecake?

Here's how:

1. Structural Support:

* In the Crust: Flour is the primary ingredient in a graham cracker crust, providing the binding agent that holds the crumbs together. It also adds texture and a slightly sweet flavor to the base.

* In the Filling: A small amount of flour is often added to the cheesecake batter, acting as a stabilizer. It helps prevent the cheesecake from cracking and ensures a smooth, even texture. The flour absorbs some of the moisture from the filling, which helps it hold its shape during baking.

2. Flavor:

* In the Crust: The flour in the graham cracker crumbs contributes to the overall sweetness and buttery flavor of the crust.

* In the Filling: While the amount of flour used in the filling is minimal, it can slightly enhance the richness and depth of flavor.

Important Note:

* Overusing flour: Too much flour can make the cheesecake dense and dry. It's important to use the appropriate amount as indicated in the recipe.

Alternatives to Flour:

* In the Crust: You can use crushed nuts, oats, or even cookie crumbs for a variation in texture and flavor.

* In the Filling: You can substitute a small amount of cornstarch for the flour, but be aware that it may result in a slightly different texture.

Overall, flour plays a vital role in achieving the perfect cheesecake – a smooth, creamy filling and a delightful, crumbly crust.