I want to cut out the sugar i use in my baked cheesecake and replace it with the caramel syrup i have. the recipe is:
- 500 g cream cheese (~ 18 oz)
- 3 eggs
- 71.25 g butter
- 180 g sugar
- 18 g cornstarch
note that since me and my sister don't like the cheese cake too sweet we use about 95 g sugar instead (it is still too sweet for both of us). how much caramel syrup should i use to substitute the sugar? (I provide the nutrition facts picture below , though it is in german/french , which seems to contain 81 g sugar in a 100 g serving)