Low-fat dairy products tend to cook abysmally, but I couldn't help looking at the Neufschatel at the market today and wonder how it would sub for full-fat cream cheese in a savory cheesecake. It would be terrific to lower the fat in this dish if I can do so without a significant decrease in everything that's wonderful about cheesecake. Can anyone here help?
post #1 of 8
7/26/04 at 5:22pm