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creamy cheesecake

Do you think you can sub whipped cream for sour cream in a cheesecake? Years ago I had a recipe (lost long ago) from a Phila restaurant that was very creamy from whipped cream. It's the only cheesecake I"ve ever loved, and I'd like to recreate it. Don't want to have too many trials with a recipe that serves 10!

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  1. Do you mean the cream was whipped, or that it was whipping cream (like heavy cream)? Cheesecake is forgiving and I'd substitute cream for the sour cream, though use less cream. But, whipped cream would be very different. I wouldn't just substitute whipped cream because it might not hold up to the cheesecake batter, depending on the ratios.

    Could it have been a no bake cheesecake? That uses whipped cream.

    1. Doris Greenspan's awesome cheesecake calls for whipped cream. I use half wc/half sour cream. Google her recipe.

      1 Reply
      1. Using whipped cream that you make yourself is okay to use but using a cool whip kind of whipped cream is not the same and will probably react differently than using regular cream that you've whipped.

        4 Replies
        1. re: Cherylptw

          The recipes I've seen use it in liquid form.

          1. re: Becca Porter

            That's why I asked if the OP wanted it whipped or just whipping cream. There are unbaked cheesecake recipes that use whipped cream.

            http://www.joyofbaking.com/NoBakeChee...

            1. re: Becca Porter

              I've used both homemade whipped cream and heavy cream but not a cool whip product which contains oil

              1. re: Cherylptw

                How does whipped cream work in a baked cheesecake? I would have thought it would deflate.

          2. Google recipes for Japanese cheesecake. That is a very pillowy style of cheesecake.

            1. Thanks, everybody! I found a Rose Levy Beranbaum recipe that uses a large proportion of sour cream to cream cheese that I'll try, subbing heavy cream (would NEVER use Kool Whip), unwhipped, I guess. Will also check Japanese cheesecake - who knew there was such a thing! What started this, since I'm not a cheesecake fan, was discovering Trader Joe's triple ginger cookies, and thinking - they would make a good crust for a cheesecake - maybe just vanilla with some pecans or something on top.

              15 Replies
              1. re: ndchef

                http://www.thelittleteochew.com/2011/...

                If you do decide to give Japanese cheesecake a try (which is very different than what you were asking for in the OP) this recipe is terrific. Cheesecake in a loaf pan, who da thunk!

                1. re: ndchef

                  The recipe I suggested is amazing, and actually has whipped cream listed in the recipe. But whatever. Sad face.

                  1. re: Becca Porter

                    It probably is an amazing recipe - I was just looking for something heavier on cream than cream cheese.

                    1. re: ndchef

                      Oh, sorry, I misunderstood. I suggested the Japanese style because I thought you were interested in whipped cream for a more airy texture, not to avoid cream cheese.

                      1. re: greygarious

                        That was my impression as well and the recipe link I included in my last post results in airy texture cheesecake without the use of sour cream or heavy cream. I find sour cream and heavy cream create a much denser/heavier cheesecake.

                        1. re: greygarious

                          Well, I'm going on 35 year old memories, so I wasn't sure how to describe it, but definitely creamier, and hopefully lighter than the norm. I'll try it and see...
                          Just found a recipe that's bruleed, so I may try that too.

                          1. re: ndchef

                            I wonder if the cheesecake used whipped egg whites to lighten it. As creaminess goes, using a water bath would help a lot.

                            http://www.thehungrymouse.com/2009/07...

                            1. re: chowser

                              The French one is very like Japanese (I now know) with the whipped egg whites. But the one I liked definitely had cream, I think whipped, to lighten it. Water bath is a definite must.

                      2. re: Becca Porter

                        What am I missing? The serious eats link uses heavy cream, not whipped cream.

                        "Reduce the mixer speed to low and stir in the sour cream and/or heavy cream."

                        1. re: chowser

                          am confused too.

                          whipping cream and heavy cream are essentially the same thing.

                          cream cheese and sour cream are added to cheesecakes for a more dimensional flavor. even the best cream is fairly bland on its own and either or both of those will give a nice tang.

                          be sure to beat the batter sufficiently to really aerate it.

                          1. re: hotoynoodle

                            I know it has to have some cream cheese for flavor. Hopefully I"ll get this thing made Tues, and let you know how it came out!

                            1. re: hotoynoodle

                              What do you think of the idea of using cream that has been whipped as the OP is suggesting? I was thinking it wouldn't hold up. I can't think of any baked good that uses whipped cream vs whipping cream.

                              1. re: chowser

                                once made a pound cake with left-over whipped cream. i doggedly searched for recipes for a big quantity of left-over wc and couldn't come up with much. now i know why.

                                meh.

                        2. re: ndchef

                          My girlfriend has a recipe that uses butter in the actual cream cheese mix, makes some of the best cheesecake I've had, wonderfully creamy.

                        3. Was your recipe from Frog/Comissary? I have that cookbook.

                          1. Back when I was experimenting with my cheesecake, I had one batch where I separated the egg yolks and egg whites. Added the yolks first, then beat the whites till fluffy and carefully folded them into the main mixture before pouring into the prepared pan.

                            It came out incredibly light and creamy and fluffy almost, which isn't my preference so I didn't make it that way again.

                            Honestly, the proportion of sour cream or heavy cream to cream cheese is not enough,imo, that subbing one for the other will make that much difference.

                            1. Well, the cheesecake was mostly a success! It was very creamy, and tasted good. It would be even better bruleed, which is what I plan to add next time. It was very loose, and I don't think it was the cooking time, I think it was the heavy cream. But even with the not-perfect shape, it was delicious! For, me, just enough tang to be cheesecake, but with the creaminess I was looking for.