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Old 10-04-2004, 02:30 PM   #1
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Silly question about substitutions for cheesecake recipe

Hi........

Please don't ban me for asking such a silly question.......hee hee

I've been wanting to make cheesecake for a while (have made it before) but have been wanting to try a new recipe. I picked up a Woman's Day Magazine which had a picture of a Chocolate Pumpking Cheesecake. I have all the ingredients I need.......

The only thing is that the recipe calls for low-fat cream cheese and sour cream. I only have the full fat versions. Do you think I'd need to adapt the recipe in anyway to account for using the higher fat products. The recipe seems standard as compared to other's i've seen....... Only thing is that this recipe calls for cornstarch, which I haven't seen before.

If you've read this far, thanks for indulging me and my silly question.

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Old 10-04-2004, 03:24 PM   #2
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It should not matter in the slightest. Pumpkin cheesecakes are great with chocolate graham crusts or gingersnap crusts. Happy baking!
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Old 10-04-2004, 03:52 PM   #3
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I didn't think so.

This actually has 3 layers........semi-sweet chocolate, pumpkin and milk chocolate. I may do plain, pumpkin and semi-sweet.

I have an itch to make this, but no where to bring it. It'll be too much to have sitting around.......unless I make minis and then freeze them.

Dang.......the baking bug is really overpowering!
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Old 10-04-2004, 03:57 PM   #4
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You talked in a different thread about baking for your mom's group. You could make in for that - little cupcake ones for Halloween maybe?
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Old 10-04-2004, 04:09 PM   #5
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Yeah, I thought of that. We're meeting today (instead of our usual Wed meeting) b/c one of the families is gonna be out of town for the next two wednesdays. We're a small group.....3 sometimes 4 kids. I can always send it to work with my husband!
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Old 10-04-2004, 05:46 PM   #6
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Re: Silly question about substitutions for cheesecake recipe

Quote:
Originally Posted by runninduo
Hi........

Please don't ban me for asking such a silly question.......hee hee

I've been wanting to make cheesecake for a while (have made it before) but have been wanting to try a new recipe. I picked up a Woman's Day Magazine which had a picture of a Chocolate Pumpking Cheesecake. I have all the ingredients I need.......

The only thing is that the recipe calls for low-fat cream cheese and sour cream. I only have the full fat versions. Do you think I'd need to adapt the recipe in anyway to account for using the higher fat products. The recipe seems standard as compared to other's i've seen....... Only thing is that this recipe calls for cornstarch, which I haven't seen before.

If you've read this far, thanks for indulging me and my silly question.
low-fat cream cheese + sour cream = regular cream cheese + yogurt

Let me get this straight. Are you saying that you have never seen cornstarch in your life and can't find it at your grocery store?
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Old 10-04-2004, 06:13 PM   #7
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aruzinsky, I think she meant that she has not seen cornstarch in a cheesecake recipe before.
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Old 10-04-2004, 06:39 PM   #8
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Thanks all!

I have seen cornstarch (even used it yesterday when I made my cobbler for playgroup today).

I just don't ever remember seeing it in the cheesecake recipe. Though, I've only made cheese cake a few times so i could be having a brain fart on the subject.

Thanks, Alix for clarifying on my behalf!
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Old 10-04-2004, 07:02 PM   #9
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Quote:
Originally Posted by runninduo
Thanks all!

I have seen cornstarch (even used it yesterday when I made my cobbler for playgroup today).

I just don't ever remember seeing it in the cheesecake recipe. Though, I've only made cheese cake a few times so i could be having a brain fart on the subject.

Thanks, Alix for clarifying on my behalf!
Have you ever seen potato starch? I like to use that.

Years ago, I made Italian cheesecake based on ricotta cheese. If interested, I will try to dig it up for you.
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Old 10-04-2004, 07:38 PM   #10
 
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Re: Silly question about substitutions for cheesecake recipe

Quote:
Originally Posted by runninduo
Hi........

The only thing is that the recipe calls for low-fat cream cheese and sour cream. I only have the full fat versions. Do you think I'd need to adapt the recipe in anyway to account for using the higher fat products.

I have posted a recipe for a New York Cheesecake. The original recipe is full fat, full indulgence.
However, because of health reasons I made it using low fat cheeses and sour cream.
So, if it worked by converting to low fat, Yours should even better going from low to full fat.


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