Lowering the fat in cheesecake?

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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?
 

phatch

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

Phil
 
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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.
 

kuan

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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
 
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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.
 

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