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Baked cheesecake using low fat cream cheese

(9 Posts)
SuperMoonIsKeepingMeUpToo Sat 16-Feb-19 10:53:17

Would you? Could you?

I've just put it in the oven. The batter had the consistency of milk. It's not going to be a success, is it? 😥😥😥

OP’s posts: |
dementedpixie Sat 16-Feb-19 10:53:57

You really need full fat stuff i think

SuperMoonIsKeepingMeUpToo Sat 16-Feb-19 10:56:27

Bugger. That was a waste of ingredients. It's leaking out of the base (as I'm leaking out of my eyes).

OP’s posts: |
DrMadelineMaxwell Sat 16-Feb-19 11:05:55

I think it has a higher water content to make it lower fat. It certainly doesn't work in non-baked recipes.

greenelephantscarf Sat 16-Feb-19 11:07:05

it's fine.
you could also use quark (a lot less fat)

PinkHeart5914 Sat 16-Feb-19 11:07:06

Yeah low fat isn’t really any good for cheesecake

Boobiliboobiliboo Sat 16-Feb-19 11:11:42

Low fat isn’t really any good for anything!

SuperMoonIsKeepingMeUpToo Sat 16-Feb-19 11:22:33

it's my offering for a dinner party tonight. I should have known better - I never usually get low fat stuff.

OP’s posts: |
SuperMoonIsKeepingMeUpToo Sat 16-Feb-19 13:33:36

I think it's all right. Didn't help that the recipe was a bit pants and gave a baking temperature of 90 deg. Should have trusted my instinct again there. I turned it up after 45 minutes (the suggested cooking time) and gave it another 45 minutes.

I've not got a good feeling about the base though, having poured such a wet batter onto it.

The proof will be in the pudding!

OP’s posts: |

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