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Baked cheesecake using low fat cream cheese

8 replies

SuperMoonIsKeepingMeUpToo · 16/02/2019 10:53

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? 😥😥😥

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dementedpixie · 16/02/2019 10:53

You really need full fat stuff i think

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SuperMoonIsKeepingMeUpToo · 16/02/2019 10:56

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

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DrMadelineMaxwell · 16/02/2019 11:05

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

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greenelephantscarf · 16/02/2019 11:07

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

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PinkHeart5914 · 16/02/2019 11:07

Yeah low fat isn’t really any good for cheesecake

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Boobiliboobiliboo · 16/02/2019 11:11

Low fat isn’t really any good for anything!

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SuperMoonIsKeepingMeUpToo · 16/02/2019 11:22

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

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SuperMoonIsKeepingMeUpToo · 16/02/2019 13:33

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!