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Old 08-10-2010, 02:12 PM   #11
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Originally Posted by Kayelle View Post
It's always amusing to me when people ignore the intent of the post.
It looked to me like an opportunity to discuss cheesecake, and our experiences with it. That said I would use neufchatel if that is all I had.
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Old 08-10-2010, 05:20 PM   #12
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For a plain cheesecake, Neuchatel wouldn't even cross my mind. Not enough flavor in itself.

It will also cook rather differently with so little fat.

However, I would definitely consider it for a savory type cheesecake, especially served warm to amplify it's flavor. These would be in a single serving ramekin as it will likely fall apart if cut to serve warm.
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Old 08-11-2010, 01:10 AM   #13
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Originally Posted by thymeless View Post
For a plain cheesecake, Neuchatel wouldn't even cross my mind. Not enough flavor in itself.

It will also cook rather differently with so little fat.

However, I would definitely consider it for a savory type cheesecake, especially served warm to amplify it's flavor. These would be in a single serving ramekin as it will likely fall apart if cut to serve warm.
I have used Neuchatel for both savory and sweet cheesecakes, never had a problem with it.
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Old 08-11-2010, 11:47 AM   #14
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bevz,
How did it turn out?
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Old 08-12-2010, 10:27 PM   #15
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Well I had a small taste while there and it was good and the pan was empty when we came home, so it wasn't to bad I guess. I made it raspberry swirl, I had made this recipe once before and it got very good, this time there was a grand canyon down the middle:{ last time I baked it in a pan of water even though the recipe did not ask to do that
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Old 08-13-2010, 07:17 AM   #16
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Well I had a small taste while there and it was good and the pan was empty when we came home, so it wasn't to bad I guess. I made it raspberry swirl, I had made this recipe once before and it got very good, this time there was a grand canyon down the middle:{ last time I baked it in a pan of water even though the recipe did not ask to do that
Anytime I have cracks in the top (which is often!) I garnish with something like shaved or curled chocolate. White chocolate goes well with raspberry. Glad it turned out for you, sounds like it was great!
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Old 07-02-2013, 01:28 AM   #17
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3 years later, and this post lives on. I stumbled on this forum when I Googled "neufchatel for cheesecake". I have to make 6 dozen mini cheesecakes for my husband to take to work, and just barely made it to the store before it closed. I walked out with a box of a dozen packages of ... you guessed it.... Neufchatel instead of cream cheese. I was so impressed by the helpfulness of the responses I joined your lovely group. I'll be making mini Neufchatel cheesecakes tomorrow morning (but might throw in a little butter to fatten it up). Wish me luck!
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Old 07-02-2013, 01:42 AM   #18
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Welcome L J! Good luck with your mini cheesecakes. Like someone upthread said, you can use pure vanilla, maybe double strength, to add richness. I've used Neufchatel cheese, low-fat sour cream, and half sugar/half Splenda in baking for years. My BIL swears he won't eat anything but whole fat or pure sugar desserts and he can tell the difference. When he asks if that's how my dessert is made I cross my fingers and say "of course". And, of course, he thoroughly enjoys every bite! Don't tell even IF someone asks.
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Old 07-02-2013, 01:56 AM   #19
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Geez, I just re-read my post and it sounds arrogant and like I'm bragging. That was definitely not my intention. My apologies to all.
Apology accepted. Sometimes the written word comes across with all the wrong meaning. No harm done. And congrats on your blue ribbon. Considering the number of entrants, that is no mean feat.
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