Urgent baking question! Small amount of brown sugar in cheesecake OK?

[Anonymous]

I'm making this cheesecake - http://www.ouichefnetwork.com/2010/04/three-cities-of-spain-cheesecake.html with the raspberry/cranberry topping.

Recipe calls for 1 cup of (white) sugar for the cheesecake filling, and I accidentally am low on sugar. Just measured, I have a little more than 3/4 a cup.

Do you think it would work out OK if I top off the cup with light brown sugar?? Or just make the cheesecake with the slightly less than 1 cup of sugar?

I could run out later for sugar but I'd rather get this done in the time I allotted for it.

Thanks!!

[Anonymous]

Just do it. Might slightly change the color and texture, but it should taste almost exactly the same.

[Anonymous]

Anonymous wrote:Just do it. Might slightly change the color and texture, but it should taste almost exactly the same.

By "just do it" I mean just use some brown sugar.

[Anonymous]

Brown sugar is white sugar with added molasses. Don't do this, it'll change the taste and texture.

[Anonymous]

It's fine.

[Anonymous]

1/4 isn't very much. If you were making a meringue or macarons, aid say no. But a cheesecake? It's fine.

[Anonymous]

No. I wouldn’t use brown sugar instead of white sugar in this recipe. The molasses changes the flavor and it will change the color as well.

[Anonymous]

I'd go with less sugar. You can always sweeten up the topping if needed. Not sure why I think it, but don't think the brown sugar would dissolve as well.

[Anonymous]

I think I'd just use the 3/4 cup of white sugar. Most recipes can have the sugar dialed back a bit.

Do you have a neighbor you are friendly with? Ask to borrow 1/4 cup.

[Anonymous]

Just use the 3/4 cup of white sugar. Brown sugar will change the taste and texture.

[Anonymous]

In the face of dissenting opinions, I made my DH run out and get the sugar. Cheesecake in oven. All is right with the world.

I think it probably would have been OK with the small amount of brown sugar. I saw some recipes online for cheesecake with brown sugar on purpose. But just to be totally sure and not thwart my efforts, got the right sugar.

Thanks baking friends! Happy T Day to you.

[Anonymous]

See you found a solution, but for future.. I bake a lot and cut sugar in almost all baked goods, including cheesecake. If a recipe called for 1 cup, I'd do 3/4 cup on purpose. It'd still be plenty sweet and firm up fine.

[Anonymous]

Confectioners sugar might be closer.

[Anonymous]

For people who run across this in the future, just use less sugar.

[Anonymous]

Anonymous wrote:I'd go with less sugar. You can always sweeten up the topping if needed. Not sure why I think it, but don't think the brown sugar would dissolve as well.

Agree.