So the cheesecake is a little more rich and creamy with slightly less tang. Mascarpone is an Italian version of cream cheese that has a higher fat content than American cream cheese. Q: What’s the difference between mascarpone and cream cheese in a cheesecake?Ī: The difference between mascarpone and cream cheese is pretty subtle. It looks the same but the texture will be less rich and creamy – not our preference. Don’t substitute low-fat or Neufchatel cheese unless you really have to or want to. If you are sure that you have an off-brand or different brand with the same texture as Philly it will probably turn out great. Q: Can I use other brands of cream cheese?Ī: Yes, but we always use the original. Oh my, that was good with fresh blueberries. We’ve used crushed chocolate cookies (no filling), crushed gingersnaps, crushed snickerdoodles, and crushed animal crackers (the ones with a hint of lemon). FAQs Q: Can I use other things for the cheesecake crust?Ī: Definitely! As long as it is a dry, moderately sweet cookie or cracker it will work fine. The opinions, calories, and weight gain are all my own. * Recipe used with permission, post sponsored by LBPR.
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