Mayonnaise also has vinegar in it, but certainly not enough to be noticeable in a sweet dish.
I guess my main concern is that it might have a distinct taste of mayo to it (in order to warrant the name), in which I case I’d be worried that it would likely make me gag. Because even though I like mayonnaise, I never want to have THAT much of it in my mouth at any given time.
Oh not it doesn’t taste at all like mayo (if you use the original one of course) I hate mayo and I did it. It wasn’t a brand with a huge vinegar taste, use a lighter brand taste wise
Yeah, I see how it can probably work in a pinch, as long as the taste isn’t overpowering. I think that’s my main concern with this dish – that it DOES taste enough like mayonnaise to deserve being called mayo cheesecake, and not just “cheesecake that happens to have mayo in it because I ran out of cream and eggs”.
I Hate mayo with all my heart and soul BUT of you use mayo in a cake it turns out a lot more fluffy. Maybe because its just eggs and oil
Mayonnaise also has vinegar in it, but certainly not enough to be noticeable in a sweet dish.
I guess my main concern is that it might have a distinct taste of mayo to it (in order to warrant the name), in which I case I’d be worried that it would likely make me gag. Because even though I like mayonnaise, I never want to have THAT much of it in my mouth at any given time.
Oh not it doesn’t taste at all like mayo (if you use the original one of course) I hate mayo and I did it. It wasn’t a brand with a huge vinegar taste, use a lighter brand taste wise
Thank God mayonnaise isn’t spicy…
Yeah, I see how it can probably work in a pinch, as long as the taste isn’t overpowering. I think that’s my main concern with this dish – that it DOES taste enough like mayonnaise to deserve being called mayo cheesecake, and not just “cheesecake that happens to have mayo in it because I ran out of cream and eggs”.
well I never used in cheesecake, i used in regular cake. It makes sense not to taste like mayo since a regular cake already has eggs and oil.
Oh yeah, I mean in regular dough it really shouldn’t be noticeable at all. Still feels weird, but logically, I see no reason why it shouldn’t work.