Hi all,
I used to make this amazing (and very easy!) cheesecake from the BBC Good Food website by the license ran out. I found this one (via someone on here, thank you!) which is almost identical. However, I am sure that the BBC had soured cream and not creme fraiche and I want to make it how I always used to make it. Would soured cream make sense, and in the same quantity? Thank you so much...
Cheesecake