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.

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

Confectioners sugar might be closer.

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.

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.

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

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.

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.

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.

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

It's fine.

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

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.

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

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!!