Basque Country’s Burnished Cheesecake

James M. (Q&A ID 1830)

Hi, I was wondering if the recipe for Basque Country's Burnished Cheesecake would work if we used allulose in place of sugar (taking into account conversion rate of 1 1/3 cup allulose to 1 cup sugar). I'm not worried about the sweetness taste, but rather the structure of the cheesecake.

Thanks.

Jim

Lynn C. (Q&A ID 662)

Hi Jim -

We have not tested this recipe (or, really, any recipes) with allulose. However, since allulose caramelizes more quickly than regular sugar we do worry that the top will get *too* brown and become bitter. You may need to lower the temp to make the recipe more successful.

Best,

The Milk Street Cooking Team