Could I substitute the double cream for sth else in choc cheesecake recipe??

[WindUpBird]

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??

[saythatagain]

Would creme fraiche (sp) be an idea?

[WindUpBird]

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.

[Overmydeadbody]

You need the (presumably whipped) cream to 'set' the topping, creme freche or fromage frais would be too runny and you'd end up with a big mess.

You could substitude some of the cream for full fat cream cheese though.

[SNoraWotzThat]

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.

[SNoraWotzThat]

You can use fat free philly for all of it. I have seen recipes online.

[WindUpBird]

yep, whipped double cream it's gotta be, I guess. Otherwise will just end up messing up DH's birthday cake.
Maybe next time I'll try the creme fraiche&philadelphia version.

[Overmydeadbody]

I do think if you're going to enjoy a cheesecake it might as well be a full fat version!

Although if you eally want, do a google search for low fat chocolate cheesecake, there will be ones that use gelatine to set the topping and low fat fillings.