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

[Anonymous]

OK..I need to confess something. I did not have enough sugar for my cranberry sauce. I used red sugar sprinkles..the kind that is just sugar crystals. I think it is fine but it does feel a bit cheesy. You are the ONLY people I am telling! If the cranberry sauce looks very red on Thursday I might be your hostess!

[Anonymous]

Anonymous wrote:OK..I need to confess something. I did not have enough sugar for my cranberry sauce. I used red sugar sprinkles..the kind that is just sugar crystals. I think it is fine but it does feel a bit cheesy. You are the ONLY people I am telling! If the cranberry sauce looks very red on Thursday I might be your hostess!

Haha! So it tastes fine?

[Anonymous]

Anonymous wrote:

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.

Me too. Most recipes are fine with slightly less sugar anyway.

[Anonymous]

NP. If OP had used 3/4 cup sugar, would she have to adjust the other ingredients a bit so it didn’t throw off the ratio of dry-to-wet ingredients?

[Anonymous]

Anonymous wrote:

Anonymous wrote:OK..I need to confess something. I did not have enough sugar for my cranberry sauce. I used red sugar sprinkles..the kind that is just sugar crystals. I think it is fine but it does feel a bit cheesy. You are the ONLY people I am telling! If the cranberry sauce looks very red on Thursday I might be your hostess!

Haha! So it tastes fine?

I'll let you know after tomorrow. No sampling.

[Anonymous]

Anonymous wrote:NP. If OP had used 3/4 cup sugar, would she have to adjust the other ingredients a bit so it didn’t throw off the ratio of dry-to-wet ingredients?

DP, and IME, reducing sugar in baked goods hasn't been an issue. At least, reducing it by a relatively small amount. I usually reduce sugar by a third and haven't noticed any ill effects on the end product!

[Anonymous]

Anonymous wrote:NP. If OP had used 3/4 cup sugar, would she have to adjust the other ingredients a bit so it didn’t throw off the ratio of dry-to-wet ingredients?

In a regular baked good it can impact the texture sometimes. In a cheesecake it wouldn’t. It’s a custard not relying on rations to rise.

[Anonymous]

I think I need to make three cheesecakes (3/4 sugar only, 3/4+1/4 brown, 1c sugar) and taste them all.

For science.

[Anonymous]

Anonymous wrote:I think I need to make three cheesecakes (3/4 sugar only, 3/4+1/4 brown, 1c sugar) and taste them all.

For science.

Please do it and report back. I really want to know.