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??

Would creme fraiche (sp) be an idea?

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.

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.

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.

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

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.

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.