Lowering the fat in cheesecake?

[beachbaby]

Low-fat dairy products tend to cook abysmally, but I couldn't help looking at the Neufschatel at the market today and wonder how it would sub for full-fat cream cheese in a savory cheesecake. It would be terrific to lower the fat in this dish if I can do so without a significant decrease in everything that's wonderful about cheesecake. Can anyone here help?

 

[kuan]

It's a direct substitute.

 

[phatch]

I've had problems with curdling in lowfat dairy with the higher protien ratios. Should you cook it differently, a lower temperature perhaps?

Phil

 

[suzanne]

If you want to hold on to everything that's wonderful in cheesecake, make real cheesecake with real ingredients.

If you want less fat, eat smaller portions of it.

There you are.

 

[nuckey]

That's awesome, and quite correct to boot.

 

[kuan]

Not in the case of cheesecake I don't think. Eggs are wonderful things. The cheesecake will still taste pretty rich with all those yolks in there. You're really making a custard with cream cheese when making cheesecake. As with all custards, don't let it boil.

Kuan

 

[beachbaby]

Suzanne, as a rule of thumb, I agree with you. I can't think of a single other low-fat substitute that I accept--I was just hoping that neufschatel might actually be one I could.

 

[beachbaby]

Kuan, curdling was precisely what I was worried about. I'll keep it at 250 F, thanks!