Adding cream cheese to pie crust keeps gluten strands short, preventing overworking and leading to a flakier texture. The fat in cream cheese coats gluten, avoiding rubberiness.
Using low-fat cream cheese in recipes like cheesecake alters the texture, sacrificing that creamy mouthfeel and potentially leading to a soggier consistency due to higher moisture.
Choosing full-fat cream cheese is key for maintaining the intended consistency in baking. Reduced-fat cream cheese can increase moisture levels, impacting gluten elasticity and overall bake quality.
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