Why is My Cheesecake Yellow And Not White – 4 Reasons and Solutions
Your cheesecake is yellow, not white because you are using vegetable oil. It can also be caused by using too much vanilla extract. Moreover, if you don’t beat the eggs properly your cheesecake can also get yellow. Finally, baking the cheesecake at a higher temperature can result in getting a brown or yellow cheesecake top.
Here are the reasons. But you should also know the solutions and reasons in-depth. For that I explained this article on – why is my cheesecake yellow and not white. So, keep on reading.
Why is My Cheesecake Yellow And Not White: Quick Overview
| Reasons | Solutions |
|---|---|
| Eggs aren’t beaten properly | Beat the egg until it turns light yellow |
| Using too much vanilla extract | Use 2-3 tablespoons of vanilla extract |
| Using vegetable | Use butter/virgin olive oil |
| Overcooking/Baking at a high temp. | Keep the baking temperature at 325°F |
4 Reasons Your Cheesecake is Yellow Not White
In this segment, you’ll learn why is your cheesecake yellow not white. I’ve explained 4 reasons here. So keep on reading.
Reason 1: You Didn’t Beat the Egg Properly
The very first reason for a cheesecake to turn yellow is the lack of beating eggs. When you beat the eggs make sure the final color turns pale yellow or light yellow. If the beaten egg color doesn’t turn pale then there are possibilities that the cheesecake will be yellow, not white.
Solution: Beat the Eggs in the Right way
Here I am showing how to beat eggs for cake?
To beat eggs properly take an electric mixture, get it on high speed, and beat it for about 5 minutes. Simultaneously with beating the volume of the egg will increase. And the texture will become thick and foamy. Finally, when it turns light yellow that means the egg is beaten properly.
Reason 2: Excessive Use of Vanilla Extract
An excessive amount of vanilla extract makes the cheesecake yellow/yellowish. However, it is not always a major reason. And sometimes it is said that vanilla extract doesn’t add any color to the cake. However, many complaints were found that vanilla extract makes the cake yellow.
Solution: Use the Right Amount of Vanilla Extract
If you are using vanilla extract in your cheesecake then make sure you are using the right amount of vanilla extract. Now the question is how much vanilla extract to use in cheesecake?
If it is a regular-size cheesecake (For 10 people, 530 Kcal) then use 2-3 tablespoons of vanilla extract. Not more or less than what. 2.5 tablespoons would be the best amount to get white cheesecake like a picture.
Reason 3: Use of Vegetable Oil
Sometimes, vegetable oil is the reason your cheesecake gets yellow instead of white. So what to do? The solution is given below.
Solution: Use Substitutes for Vegetable Oil
Instead of using vegetable oil, you can use virgin olive oil to prepare the cheesecake. It should avoid making the cake yellow. Well, another substitute for vegetable oil is butter. Butter will bring a cakier texture and make the cake firmer.
Reason 4: Overcooking/Cooking at the Wrong Temperature
The final reason here to get a yellow or browned cheesecake is overlooking it. Actually, cheesecake gets browned due to cooking it at a higher temperature or putting it too close to the top of the oven.
Solution: Maintain the Right Temperature and Proper Distance from the Top
Baking is the most crucial part. 325°F is the right temperature to bake a cheesecake. However, if you’re in a hurry you can start at 475°F for 10 mi minutes. Then reduce the temperature to 275°F and bake for 1 hour and 20 minutes.
Now the next thing is to maintain a proper distance from the oven top to the cake top.
A Recipe to Make White Cheesecake
Now you know the reasons and solution why your cheesecake is yellow, not white. So, now it’s time to get the recipe to prepare a white cheesecake.
Ingredients
- Graham cracker crumbs: 1-1/2 cups
- Granulated sugar: 2 tablespoons + 2/3 cup
- Melted Butter: 1/4 cup
- Eggs: 4 Pieces
- White Candy Melts Candy: 1 Package
- Softened cream cheese: 3 packages of 8 oz
- Vanilla Extract: 2 tablespoons
- Heavy whipping cream: 1-1/3 cups
Cooking Direction
- First, preheat your oven to 325°F.
- Then prepare the pan using vegetable pan spray. Also using aluminum foil wrap the bottom half of the pan.
- To prepare the crust, stir together sugar, butter, and graham cracker crumbs.
- Next, pour the mixture into the pan. Make sure to firmly press into the bottom; set it aside.
- Now for the filling, get a large bowl and beat cheese, sugar, and cream using an electric mixer. Set the speed to medium until it gets light and fluffy. Also, add eggs while keeping the speed low.
- Now get a microwave-safe bowl and follow the directions to melt the Candy Melt candy. Then cool slightly.
- It is time to add vanilla, candy, and cream to the cream cheese mixture. Mix them properly and then pour the batter into the pan.
- Place the pan on a jelly roll pan. Now fill it with half an inch of water.
- Next, bake it for 2 hours to 2 hours and 15 minutes at 325°F.
- Now transfer the cake to the cooling grid. When it’s cool, refrigerate it for 12 hours till the white cheesecake is firm.
- Your cheesecake is done. It is time to top the cake using whipped cream and your favorite topping like fruit/chocolate.
NB: If you are using whipped cream, properly measure the whipped cream. People mess up while measuring it and figuring out the right serving size of whipped cream
Endnote
I think you have no more questions on the topic – why is my cheesecake yellow and not white?
I’ve explained 4 possible reasons for this getting yellow cheesecake. If you find any of them responsible the solution is also given here. And as a bonus, a recipe is also included.
So, good luck making your next cheesecake.
