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Cream For No Bake Cheesecake

Asked by QualityFoodJo. Answered on 23rd July 2018

Full question

Dear Team Nigella, my problem is that here in the Netherlands we don't have "double cream" which is essential for the no bake Cherry Cheesecake to have a firm texture. But we do have in the supermarket "clotted cream", which contains 55% fat. Our whipping cream is 35% fat, though I prefer to use single cream (20% fat) because it contains modified starch, which gives a more firm silky/smooth texture. Whipping cream slowly collapses eventually and has a max standing time of 24 hours. Could I mix clotted cream and single cream for whipping? Will it curdle or split as the single cream contains starch? Please help me!

Cherry Cheesecake
Photo by Lis Parsons
Cherry Cheesecake
By Nigella
  • 14
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Our answer

Nigella's Cherry Cheesecake (from NIGELLA EXPRESS) is a no-bake cheesecake with a filling that is a combination of cream cheese and whipped cream. In the UK the higher fat content of double cream (approximately 48%) means that it is very stable when whipped and this will give the cheesecake a very firm texture. It is possible to use whipping cream as an alternative - the cheesecake will have a slightly softer texture but it should set in the fridge. Whipping cream can also be used for the White Chocolate Cheesecake, though again the texture of the cheesecake will be softer.

Clotted cream has been heated well above the point of pasteurization and this heating process can make whipping this type of cream more difficult. Neither UHT cream or UK thickened cream whip well because they have been heated to higher temperatures, so we would not necessarily suggest mixing clotted cream with another cream to whip. If the clotted cream also has a "crust" then this will also leave some firm flecks in the cheesecake. We would save the clotted cream to spoon over desserts or to dollop on scones. We would suggest instead using a combination of mascarpone cheese and whipping cream to mimic double cream. A mixture of half mascarpone and half whipping cream usually gives a fairly stiff cream once whipped. Mix the cream and mascarpone together initially with a spoon until the mascarpone softens then whip together. But pay attention while you are whipping as this combination becomes stiff fairly quickly and it is easy to over-whip the mixture, at which point it starts to curdle. Whip just to soft peak stage before using in the cheesecake recipe.

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