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Kitchen Queries

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!

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  • Whipping Cream For Cherry Cheesecake

    I am making the Cherry Cheesecake soon and wanted to know how to interpret the instruction to "lightly whip the double cream". What sort of consistency should the cream be? Many thanks.

    From the nigella team:

    Nigella's Cherry Cheesecake (from Express and on the Nigella website) is a "no bake" type of cheesecake, with a filling made from whippec cream and cream cheese. If the cream is "lightly whipped" it means that the cream should be whipped until it is no longer liquid, has thickened and increased in volume slightly and will just hold its shape if you lift the whisk out of the cream.

    It is important not to whip the cream too much for the cheesecake as the action of folding the whipped cream into the cream cheese will cause the cream to stiffen slightly more and if you whip the cream too much then it will start to curdle and separate into solids and a watery liquid. If you are unsure and using an electric whisk then whisk the cream until it is just thickening then switch to a hand whisk and give it the last few whisks by hand. This will give you more control over the consistency of the cream.

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