|gerop||-- 02-17-2009 @ 6:26 AM|
I normally see cheesecakes using heavy cream. Can I replace this with something else? Milk maybe?
|Biffhank||-- 03-08-2009 @ 11:07 AM|
Most of my recipes do not require cream in the cheesecake. There are
many types available on the web. Even lower fat using a low-fat cream
cheese. Never use non-fat--it doesn't have the same structure and taste.
But low-fat works in any standard recipe. A lot of recipes use sour cream
and a few use white chocolate which makes a very creamy cheesecake
without any cream.
|zakattak||-- 08-03-2010 @ 12:08 PM|
I've run into that problem too, being that I'm lactose in-tolerant. I use French Vanilla or Regular soy creamer (depending if it calls for sweetened [french vanilla] or un-sweetened [regular]). It's not the same, but it's a good substitute.
Baking by day. Soccer by night.
|ruthmoore||-- 09-07-2010 @ 11:03 PM|
If you use milk it won't taste the same. Just use low-fat cream.
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