Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions. We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!Submit your query
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
Hello! I just wanted to know if I can replace the sour cream in the topping of the recipe Chocolate Peanut Butter Cheesecake with mascarpone ? I love this recipe, the cake is perfect, but I'm not a big fan of the "bitter" taste that the sour cream brings to the chocolate topping. Thanks!
Posted by YonchiPonchi. Answered on 5th Jul 2014 at 12.00
Nigella's Chocolate Peanut Butter Cheesecake (from Kitchen and on The Nigella website) has a ganache-type topping made from sour cream and melted chocolate that is put on the the top of the cheesecake for the final part of baking. The sour cream is there to slightly offset the richness of the chocolate and also of the peanut butter cheesecake itself.
If you don't like the acidity of the sour cream then it is possible to use mascarpone, but we would suggest substituting double cream (heavy cream/whipping cream) as an alternative to the sour cream. Use a very low heat to warm the cream, chocolate and sugar and stir regularly. Remove the mixture from the heat just before all of the chocolate has melted and stir until it is smooth, before pouring the mixture over the cheesecake.
Need some help in the kitchen?
Ask NigellaSubmit your query