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creamy cheesecake

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ndchef Nov 1, 2013 12:49 PM

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. chowser RE: ndchef Nov 1, 2013 01:33 PM

    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. Becca Porter RE: ndchef Nov 1, 2013 01:57 PM

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

      1 Reply
      1. re: Becca Porter
        Becca Porter RE: Becca Porter Nov 1, 2013 02:00 PM

        http://www.seriouseats.com/recipes/20...

      2. Cherylptw RE: ndchef Nov 1, 2013 05:37 PM

        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
          Becca Porter RE: Cherylptw Nov 1, 2013 06:23 PM

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

          1. re: Becca Porter
            chowser RE: Becca Porter Nov 1, 2013 07:57 PM

            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
              Cherylptw RE: Becca Porter Nov 1, 2013 08:00 PM

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

              1. re: Cherylptw
                chowser RE: Cherylptw Nov 2, 2013 07:01 AM

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

          2. greygarious RE: ndchef Nov 1, 2013 05:52 PM

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

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              ndchef RE: ndchef Nov 1, 2013 08:06 PM

              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
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                HillJ RE: ndchef Nov 1, 2013 08:15 PM

                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
                  Becca Porter RE: ndchef Nov 2, 2013 11:22 AM

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

                  1. re: Becca Porter
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                    ndchef RE: Becca Porter Nov 2, 2013 01:12 PM

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

                    1. re: ndchef
                      greygarious RE: ndchef Nov 2, 2013 01:56 PM

                      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
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                        HillJ RE: greygarious Nov 2, 2013 01:59 PM

                        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
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                          ndchef RE: greygarious Nov 2, 2013 05:17 PM

                          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
                            chowser RE: ndchef Nov 3, 2013 06:04 PM

                            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
                              n
                              ndchef RE: chowser Nov 3, 2013 07:05 PM

                              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
                        chowser RE: Becca Porter Nov 3, 2013 06:01 PM

                        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
                          hotoynoodle RE: chowser Nov 3, 2013 06:32 PM

                          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
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                            ndchef RE: hotoynoodle Nov 3, 2013 07:09 PM

                            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
                              chowser RE: hotoynoodle Nov 4, 2013 03:10 AM

                              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
                                hotoynoodle RE: chowser Nov 4, 2013 07:02 PM

                                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
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                          Sirrith RE: ndchef Nov 2, 2013 06:10 PM

                          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.

                          1. re: Sirrith
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                            ndchef RE: Sirrith Nov 3, 2013 05:09 PM

                            i like that idea

                        3. vicarious RE: ndchef Nov 3, 2013 02:10 PM

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

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                            Violatp RE: ndchef Nov 4, 2013 03:42 AM

                            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. n
                              ndchef RE: ndchef Nov 7, 2013 08:20 AM

                              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.

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