Cream For No Bake Cheesecake

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.