Cheesecake???

Question

I personally LOVE cheesecake, but through out the years, i get some and it's way sweeter then what it use to be and really doesn't have that cheese cake flavor like back in the days. Does anyone agree??? or does anyone have a GOOD cheesecake recipe that taste like it should and not a lot of sugar????

Answer 1

I have noticed that too. I have a great recipe for a less sweet one, but it's a home and I'm at work. I found this one online that looks so much like mine, that I think this will do just as good.
Hope this helps!
http://www.recipeland.com/recipe/43332/

Answer 2

I LOVE cheesecake. I have to agree with you. A lot of places just don't make it like they used to, but there are still a good number that do. And in my opinion, cheesecake really shouldn't be sweet at all. Maybe just a little. The secret to a really awesome cheesecake is all in the crust. I WISH I could make it from scratch, but alas, I'll settle for the next best thing..the factory.

Answer 3

No matter the recipe I'm using, I cut the sugar by 1/4 cup.

I agree with you that most are just too sweet these days. If I am going to add chocolate or any other sweet topping, I'll cut the sugar by 1/2 cup in the recipe.

Answer 4

I loved homemade baked cheesecake! I have a recipe but it's almost always hit or miss!!! One egg yolk to about 300g grams of cream cheese plus a splash of milk to loosen is usually a good mix. I only put about 1 1/2 tablespoons of sugar and lots of lemon! Bake slowly in oven but not for too long as it turns eggy! ^__^

Answer 5

I don't like cheesecake, but I do like the recipes in the Cooking Light magazine. I'm sure you can look up recipes on the internet. You'll probably enjoy those recipes b/c they'll have less sugar or whatever.

Answer 6

Old Fashioned German Cheesecake

INGREDIENTS

* 2 cups graham cracker crumbs
* 1 1/2 teaspoons ground cinnamon
* 3/4 cup butter, melted
* 1/2 cup all-purpose flour
* 7 cups small curd cottage cheese
* 6 eggs
* 1 1/2 cups white sugar
* 1/4 teaspoon salt
* 1 tablespoon grated lemon zest
* 3 tablespoons lemon juice
* 1 teaspoon vanilla extract
* 3 cups whipped heavy cream

DIRECTIONS

1. In a large bowl, mix graham cracker crumbs, cinnamon and butter until smooth. Measure 1 cup crumb mixture and set aside. Press remaining mixture on bottom and sides of a 12 inch springform pan. Chill for 1 hour in refrigerator or 1/2 hour in freezer. Preheat oven to 350 degrees F (175 degrees C).
2. Mix together cottage cheese and flour. Push through a sieve into a large bowl and set aside. In a medium bowl, beat eggs until frothy. Add sugar, gradually to eggs, beat until light and fluffy. Add salt, lemon juice, lemon peel and vanilla until smooth. Fold in whipped cream. Fold into cheese mixture until no streaks remain. Fill shell with cheese mixture. Sprinkle remaining crumbs evenly over top of cheese cake.
3. Bake in preheated oven for 60 minutes. Turn off oven and let cheese cake sit in oven for 1/2 hour or longer, until it is cooled. Chill in refrigerator.


I have made this and it is very good and not too sweet.

Answer 7

some are sweeter and fluffier that is true however the good old kind is still around.

look into the philidelphia cheesecake inside the box. there are others that will use less cheese too.

most good ones just use cheese, sugar, vanilla, crust and lemon juice. if I remeber correctly

Answer 8

I would look on line...try the Philadelphia web site!