The difficulty of making a low-sugar cheesecake

It seems as if it ought to be easy to make a sugar-free cheesecake just by using artificial sweetener. But it isn't, as anyone who has ended up with dry and weepy cheesecakes has discovered. Why?

Cheesecakes are custards. The eggs must form a delicate mesh to hold the other ingredients together gently to form a luscious melt-in-your-mouth cake. To make a good one, you need to get to the baking temperature that causes the egg proteins to coagulate just enough. Not hot enough, and it won't hold together. Get it too hot and the protein bonds will squeeze out moisture, and you'll have something that's dry and weepy.

Sugar is excellent at slowing down protein coagulation. The more sugar you use, the wider the safe temperature zone. Starch also works, but toughens the cake. And our Easy Cheesecake Mix!

Yes, it does the same thing. In fact it is so good at making cheesecake preparation that you can make reduced-fat and even both fat-free and sugar-free cheesecakes with our mix.

Getting cheesecake texture right

Expert Foods Easy Cheesecake Mix makes classic New York cheesecakes - the kind you usually need to get from a bakery, with the almost cake-like texture. Or, by adding cream, classic Lindy's cheesecakes with its denser rich-but-still-cake-like texture.

Expert Foods Easy Cheesecake Mix makes low-carb, low-sugar cheesecake safer and more reliable. We make it easy and reliable. You don't need to boil a water bath. Our ingredients work like sugar does, giving you the margin of error so the eggs bind with the cheese without weeping.

The result is a airy, perfect texture cheesecake with lower calories. It's more satisfying - it's lighter with better flavor and it's something you'll want to savor.

Try our Easy Cheesecake Mix

Give yourself the satisfaction of making it yourself. Try our Easy Cheesecake mix, we guarantee you'll love it.