Can I use single cream in a cheesecake instead of double cream??

sweettirana

Apologies if this is posted in the wrong place!

I have a cheesecake recipe that I have followed religiously and it has never failed me!

I have gone to make it today and discovered that OH has bought single cream instead of double cream :mad: Can I use this as a subsitute? I can post the recipe if that helps/makes a difference/anyone fancies a nosey!

TIA :beer:

zippychick

it may depend on the recipe - if the cream is whipped or cooked etc

Linky?

sweettirana

Whipped But don't know if there is a way round it, or anything I can add to make it work? (I am the type of person that can only follow a recipe to the letter, I can't think outside the box!)

The recipe is from a good old fashioned book! As follows:

Base - depending on how I feel I use toasted oat cereal or digestives or Oreos with butter and dark chocolate

Filling:
350g/12oz full fat soft cheese
100g/3.5oz caster sugar
200ml thick yoghurt
300ml/0.5 pint double cream
1 sachet of gelatine
3tbsp water
175g/6oz dark chocolate, melted
175g/6oz white chocolate, melted

• Make base and put into tin

To make filling:

• Beat together cheese and sugar until smooth
• Beat in yoghurt
• Whip cream until just holding its shape and fold into mixture
• Sprinkle gelatine over the water in a heatproof bowl and leave to go spongy, place over a pan of hot water until dissolved, stir into mixture.
• Divide mixture in half - add dark chocolate to one half and white chocolate to the other half
• Place alernate spoonfuls of mixture on top of base
• Swirl the filling together to give a marble effect

DELICIOUS & CALORIFIC (but worth it!) (I'm breastfeeding so need the extra calories!:rotfl:)

Alton_Towers

I would think with the gelatine in it will be fine, either that or maybe reduce the cream and up the yoghurt part to thicken it a bit more.

marmiterulesok

I don't know if this helps,but I have used lemon juice to thicken single cream when baking.