Jessica Badalana

forget or don't know that sugar is like it has a functional role it's not just for sweetness right and you can't just you know you can't just mess around with those ratios and expect that you're going to get the same thing you may still get something edible yeah but it's not going to be the same thing yeah

Or like a digestive biscuit, you know, like those would be good.

And sometimes I think it's not necessarily about like the amount of sugar.

as noted on the package as it is your perception of sweetness too, right?

Like, you know, you may perceive that like a ginger snap crust tastes less sweet to you.

Totally.

Just because it's got more going on.

Like in a graham cracker crust, you know, there's not a ton happening.

Like graham crackers are pretty base.

Spice, molasses, sweetness, yeah.

No crust.

No crust.

Just, I mean, go Basque style.

Or, you know, I think the other option would be like, okay, if you're acknowledging that you like the flavor, but not the texture of a lower sugar, you know, graham cracker crust, you could always bake the crust on its own and serve it as like a crumble on top.

Like, I know that's a different energy.

You control the amount of, you know, graham cracker crumble that you put on your... But then you're not counting on it to, like, act as a true crust, you know?

And that could be good.

You know, you get the texture.

I mean, as I said, I like the layer where, like, the cream cheese meets the graham cracker and it gets, like, a little soggy.

But, you know, if that's not what you're after, then you could do, like, some sort of other streusel situation on top that could be lower sugar because you're not then relying on the sugar as the glue.