This is a fantastic recipe and very customizable. I like to add lemon zest. https://cooking.nytimes.com/recipes/1015672-tall-and-creamy-cheesecake?unlocked_article_code=1.TE0.MLuf.vo_rlYylGAEQ&smid=share-url

Anonymous wrote:

Anonymous wrote:YOu're not going to compromise "the integrity of the cake" or any other baked good by cutting 25% of sugar on literally any recipe

This is definitely not true (see eg meringue, macarons) but cheesecake is the most adaptable baked good I can think of for a big sugar reduction.

I just inadvertently made a low sugar cheesecake and its so gross and bland. While trying to figure out what the heck is wrong with it, I started comparing it to other online recipes. Now I see it only has 1/2 the sugar of most recipes -- and way too much heavy cream (1 cup heavy cream, why?). The title nor description made no mention of it being low sugar and none of the hundreds of comments made a mention that it was so bland.

Try a Japanese style fluffy cheesecake. They are WAY less calorie dense compared to super heavy western cheesecakes. Way less sugar. Very easy to make.



https://m.youtube.com/watch?v=0qq2MACXNWk

I'm a big fan of the Moosewood Cookbook recipe.

Maybe make a lower sugar cheesecake and serve it with a strawberry reduction sauce on the side for those who want it a bit sweeter?

Anonymous wrote:

Anonymous wrote:Has she ever had cheesecake? I don't think it tastes like cheese nor cake. Are you sure she would like it?

Agree. I love cheese, cake and cheesecake, but they aren't really related!

Anyway, I'd use Stella Parks' recipe for no-bake cheesecake since it's really hot right now. It is very good, and cheesecake is never very sweet to begin with. There are lovely strawberries in season now to top it with.

+1 to Stella Parks' no-bake cheesecake