Friend has just given me a recipe for a chocolate cheesecake (which I've tasted, tis delicious) which has 420ml of double cream plus tub of mascarpone. Is there anything less fattening I can substitute the cream with, creme fraiche? fromage frais? Or would it not taste as good??
ooh, replies already, thank you! Hanaflower, I wondered as much...it's just quite chocolatey so I thought it may not need all that cream, just seems a lot. sta - I was wondering that but I guess it wouldn't have the same consistency....it may have to be d. cream.
I mixed equal quanties of low fat creme fraiche plus full fat philidelphea. (I guess you could use low fat of both as long as you chill of a few hours before serving, so not too runny). I also add some castor sugar and orange juice to taste. Then add topping. Maderines are nice.