Hi all, I’ve made two cheesecakes at separate times with allulose and both turned out rather greasy. I’ve never had this happen with other non-sugar sweeteners. Has anyone had this happen?
Did allulose make my cheesecake greasy?
ctviggen
(Bob M)
#3
We made sous vide cheesecakes with allulose, and they came out fine.
Sadly, allulose seems to cause me issues.
PaulL
(You've tried everything else; why not try bacon?)
#4
Might it have been the brand of cream cheese that you used? Or some other change?
RightNOW
(PJ)
#6
I have used this sweetener, which blends four things together, in nearly every basic lowcarb sweet food, and it’s really the bomb. Tastes perfect. The allulose is a minimal amount within it, but it’s enough that it helps keep icecream from becoming icerock if it’s not left in the freezer for days. I have full allulose also, but because it is a legitimate sugar – despite allegedly not processing the same way in the body – and only 70% (?) as sweet – I’m unlikely to use it for anything except straight out “need this to caramelize” kind of uses. The highkey below is not cheap, so there’s that, unfortunately. But this, and powdered Swerve, have worked well for me.