I love to cook, and especially bake. But I was wondering if it is possible to substitute Mascarpone cheese for cream cheese in recipes, and if so, what are the equivalent measurements?
Because, though I love cream cheese, on bagels, bread, and other savory (non-sweet) foods, I ABSOLUTELY HATE cream cheese based desserts.
I hate the salty feeling, and especially the weird after-taste that cream cheese leaves.
Although, there are some great dessert recipes I found, that I want to start making, they are all cream cheese based, and I want to make them with a sweeter (better tasting) substitution, and I am hoping that Mascarpone cheese will be the right equivalent.
If so, what measurements do I use when I substitute the mascarpone. I mean, if a recipe calls for 3 oz of cream cheese, do I substitute it with 3 oz of mascarpone cheese, or do I use more mascarpone, less mascarpone or what – and how much??
Any and all help will be greatly appreciated.
Rob Lou, why can’t you make cheesecake with Mascarpone? All it would do is just give it a sweeter, creamier taste, right?
Not that I want to use cream cheese in ANY dessert, which is the basis for my question.
I HATE cream cheese in desserts. I think it tastes weird and gross, and I hate the horrible after-taste.
That’s why I want to know if mascarpone can be used instead.
cheese
