DigitalVinyl > wrote:

>Damsel in dis Dress > wrote:
>
>>Virtually any cheesecake can be made with Splenda, because the structural
>>integrity of a cheesecake isn't compromised by the deletion of sugar.
>>Sugar in baked goods serves a function other than just adding sweetness.
>>It doesn't really make that kind of contribution in cheesecake.
>
>Is this really true?

Okay just found this on the SPlenda site:

TEXTURE
=======
• Jams, jellies, puddings and custards:
When made with SPLENDA® Granular, these may be slightly thinner or
soft-set.

• Cookies:
Cookies often rely on brown sugar for their chewy, crunchy texture.
To retain the texture, replace only the white granulated sugar in your
cookie recipes. You may need to flatten the cookies before baking to
aid spreading.

I thought CHeesecake is technically a kind of custard, so texture is
going to change (softer) with less sugar. I'll know when I cut this
cheesecake tomorrow. Other places they say sugar proviedes
rise/structure.

>I wonder cause the consistency of the cheesecakes I've made is the
>biggest difference from really good cheesecakes I see made
>professionally. Mine are creamier/mushier than others. A good
>cheesecake has a firmness and tightness that I'm not getting. I've
>been making a pumpkin cheesecake a lot and I just made a large one for
>an office tomorrow. No low-carb on this one thought: all sugar/brown
>sugar, condensed milk, 5 eggs, Nilla wafer & graham cracker crust.
>Although the damn waterbath leaked in and now I may have soggy sides.
>Waterbathes are a pain in the ***.
>
>DiGiTAL_ViNYL (no email)

DiGiTAL_ViNYL (no email)