In the end, it’s simple: standard cheesecake filling = no flour. Crust = yes flour. If you’re at a restaurant and the cheesecake is so fluffy it floats, run—that’s either soufflé or a lie. A genuine cheesecake should feel like a dense, velvety brick of joy. It shouldn’t bounce like a cake. It should settle like a philosophy professor after a glass of wine.
And if you’re still worried? Make it yourself. Use a splash of lemon zest, a pound of cream cheese, and exactly zero fears about flour. Unless you add a crust, in which case, refer to paragraph nine and pretend you didn’t see it.
Now go forth. Eat cheesecake. Debate nothing. The only question that matters is: “Is there more?”
