I don't want all the fat of cream cheese, but I want the texture of cheesecake.
2007-04-10 03:36:46 · 13 answers · asked by trinisugar 3 in Food & Drink ➔ Cooking & Recipes
From "Family Circle Eat What You Love & Lose: Quick and Easy Diet Recipes from Our Test Kitchen" we made low fat cheese cake.. Part low-fat cream cheese and part low-fat cottage cheese. I must say it was VERY good (compare to regular cheesecake) .. Instead of using whole eggs the recipe called for egg whites (remember 1 egg = 2 egg whites) .. Cottage cheese amount will be double the cream cheese amount.
I hope it helps.. Good luck with the yummy dessert..
2007-04-10 03:54:21 · answer #1 · answered by chocolate_chip_cookie01 2 · 2⤊ 2⤋
You won't get the texture you're looking for using low fat or non fat cream cheese or substitutes.
Cooks Illustrated tested every kind of cream cheese in all kinds of combinations and found nothing worked as well as regular full fat cheesecake. If it's the texture you're after, go full fat or you'll end up with something rubbery and unsatisfying.
2007-04-10 04:17:12 · answer #2 · answered by Silver_Stars 6 · 0⤊ 0⤋
You can use either reduced fat cream cheese or neufchatel cheese. If you use fat free cream cheese, the cake won't turn out right and it'll have an odd taste (from the chemicals in the cheese).
My two cents (even though you didn't ask for it, lol): Use regular cream cheese and just limit your consumption of the cake. In my opinion, some things just should NOT be messed with, and cheesecake is one of them. :)
2007-04-10 04:55:06 · answer #3 · answered by brevejunkie 7 · 1⤊ 0⤋
I have several recipes that use the low fat cream cheese. Don't know why it would not work, but you may want to look up a recipe especially designed for it.
2007-04-10 03:55:35 · answer #4 · answered by Juddles 4 · 0⤊ 0⤋
low fat cream chese and regular cream cheese in a 50/50 blend otherwise the cake won't taste very good. just eat smaller amounts of the cake-some things can be subed in recipes and be okay but no cream cheese in the cheese cake will make something you will end up not wanting to eat
2007-04-10 03:46:03 · answer #5 · answered by VAgirl 5 · 0⤊ 0⤋
Why don't you just use low fat or non fat cream cheese? You can also use sour cream (again low fat or non fat) but I wouldn't replace the entire amount with it, maybe half of what the recipe calls for with sour cream.
2007-04-10 03:57:19 · answer #6 · answered by Main 2 · 0⤊ 0⤋
Part Skim Ricotta Cheese has been substituted in cheesecake recipes with lots of success because of its consistency. You can add artificial sweetner like Nutrasweet if you wish.
2007-04-10 03:40:22 · answer #7 · answered by Big Bear 7 · 0⤊ 0⤋
Ricotta, neufchatel, low fat cream cheese. There are plenty of low fat options. It won't taste exactly the same, but it will be edible and almost as enjoyable.
2007-04-10 03:45:40 · answer #8 · answered by Michael Y 3 · 1⤊ 0⤋
we have an exchange student from Italy. they don't have Phil. Cream Cheese there. We were going to show her how we make it. So how can we make it without cream cheese, and still have same consistency and taste?
2014-03-23 10:12:44 · answer #9 · answered by judy d 1 · 0⤊ 0⤋
Low fat cream cheese. Other than that, no idea.
2007-04-10 03:39:51 · answer #10 · answered by The End 2 · 0⤊ 1⤋