I love cheesecake, however I despise the acidic, tangy taste associate with cream cheese and yogurt. I recently purchased some that didn't have that taste at all, just smooth an delicious.
I'd like to know how to make cheesecake without the tang it generally has.
Baking – How to make cheesecake less tangy
bakingcheesecake
Related Topic
- Cake – How to make a New York cheesecake with a super creathe, silky texture
- Baking – Flan recipe calls for a blender; how can I make it in a mixer instead
- Cake – Looking for ways to improve a keto no-bake lime cheesecake recipe
- Cake – In a cheesecake, what’s the purpose of creaming the cream cheese and sugar
- Cake – Make existing cheesecake recipe chocolate
- Baking – Ways to Make Matcha Powder Less Bitter in Baking
- Baking – Parchment paper around a cheesecake
- Cake – make a Cheesecake without using cream cheese
Best Answer
In my experience, if I use a cheese like Philadelphia, it will have a more cheesy tang, whereas using Mascarpone has a smoother creamier taste. I also find that using higher fat creams will give a more creamy taste, as opposed to a lighter cream and particularly sour cream, which will add to the tang. I've actually just made a very creamy tasting cheesecake today using Mascarpone and extra thick double (heavy) cream. For my palette, it is too creamy and doesn't taste enough like cheesecake, but it may suit you.