Cheesecake and Sugar

Sugar

Nothing is so sweet as sugar. Your cheesecake as well as your tastebuds will attest to that.

So what should we know before deciding on what sugar to use in our cheesecakes?

Well sugar is produced from two primary sources: sugar cane and sugar beets . From these you get your white and brown sugar.

During the process of making the sugar, the molasses content is removed. The removal leaves us with white sugar crystals.

The brown sugar is produced by adding a certain percentage of the molasses back to the white sugar after it has processed or sugar that is partially processed. The thicker brown sugar has a higher molasses content and it clumps because of it higher moisture content than white sugar.

Many cheesecake recipes use white or confectionary sugar (powdered). Brown sugar can be used as a substitution but you will not get the traditional cheesecake look.

When using brown sugar make sure that you pack it in your measuring utensils to get the right amount.

Which to use?

Use the brown sugar cheesecakes such as pumkin pie cheesecake or pecan pie cheesecake and the white sugar in the others. As always, experiment with your choices. You're may be only one ingrident away from making something magical.

Here's some more information on sugar.