I find some cheesecake recipes listed here just a tad bit too rich for me. I would just like to ask if its advisable (and maybe if you have tried) replacing 8oz. of cream cheese with an equivalent amount of heavy cream?
Would it change the flavor, properties, etc. of the cheesecake?
What would be another alternative to reducing the richness of cheesecakes?
I use 1/3 reduced fat cream cheese, 1/4 c. sugar and 1 egg.........if you times that by 2 if fills a store-bought crust, if you times it by 3 it gives you a nice thick 8" cheesecake. I don't think it tastes TOO rich.........i have seen recipes that call for sour cream too, I wonder if that cuts a little of the richness?
The "richness" comes from the fat. You need to look at lower fat options. I forget how to exactly spell it but replace some of the cream cheese with nuechatal cheese. I'm sure I butchered the spelling, hope it's close enough though.
If it's a fruit CC you can also add more of the "flavor"
The real solution though. Make a great CC, and serve smaller pieces though. LOLOL