Has anyone ever used tofutti cream cheese or any other form of imitation cream cheese to make cheesecake? I wanna try it as im trying to cut down on the calories but I dont want it to taste like water… is it a good idea or no?
Has anyone ever used tofutti cream cheese or any other form of imitation cream cheese to make cheesecake? I wanna try it as im trying to cut down on the calories but I dont want it to taste like water… is it a good idea or no?