Cheesecake..can I use soured cream instead of double cream?

[cositjustisok]

I am making a raspberry cheesecake this weekend and have bought soured cream instead of double cream. I can go to the shops again as have the time but would soured cream be ok to use or should I find another recipe for using the soured cream (and help needed here too!!) The recipe is a no bake one using philadelphia cream cheese and icing sugar and put in fridge to chill...dead easy. So in short will i ruin my cheesecake by putting soured cream in?..what can i use my soured cream for then?..

Many thanks in advance

Yes - I would think that sour cream is preferable to double cream, tbh.

Well, it will change the taste, since soured cream is, well, sour. Double cream is much sweeter.

OOhhh..mixed opinions.....HELP. Is soured cream (sorry if this sounds thick) really SOUR..like lemons sour? Had it on jackets potatoes once but cant remember it being "sour" as such. Many thanks again

It isn't like lemon, no, but it isn't sweet at all. It has a slightly sour taste.

Right..in that case think I will have to use it in something else..many thanks for both your help.

I have a recipe that is mushrooms and mustard with chicken that takes Soured cream, if you'd like it!

You really can make cheesecake with sour cream. Google it. There are loads of recipes.

Thankyou scienceteacher will go do that now as really trying to be careful with wasteful spending so if I thought I could use it I would.....away to google. Cheers

Found a great recipe and have made the cheesecake with the sour cream..Tastes yummy but now I am in need of more help....should it set hard? ..like will I be able to put a few candles on it??..or is cheesecake generally not firm enough to hold this type of decoration. Cant remember this before as never needed to decorate it before like a celebration cake "here"

Many thanks if any one can understand this garble

It will set if there's gelatine in it, but if there's just sour cream and philadelphia it might not. (And it definitely won't if it's low fat soft cheese you used!)

Soured cream is cultured, a bit like yog or creme fraiche (and you can use either of those in a cheesecake). You can also squirt a bit of lemon in double cream to make a stand-in for soured cream.

I usually make baked cheesecakes,(like german or czech ones) the last one had seived cottage cheese and a bit of finely grated cheshire, some lemon rind, ground almonds and a few raisins in it. Finished it today - yummy.
Hope you enjoyed yours!!

Is your cheesecake a baked on with eggs? If so, it should hold candles OK.

MrsMuddle Ahhhhhhhhhhhhhhhhhh!! never thought of Gelatine, have it in cupboard as well..and now for the double Ahhhhhhhhhhhhhhh!..I did use Low fat Philidelphia.......oh I could squeal....but thankyou for the answers at least I will know for next time.

Lgoodlife I will be eating it tomorrow...so will let you know if it is good. Would love a recipe for your cheesecake if you get a chance.

Scienceteacher..no it is not a baked one it is a no cook one and now i know from MrsM that it will not set for above reasons.

Thanks everybody for your help. This is for my MIL & FIL's ruby anniversary as it is her favourite dessert. We have a fruit cake too with all the decorations on but I was gonna put red candles in the shape of 40 etc etc on this one too..but think i will decorate with raspberries and put the 40 on with them. I think it will taste great as have tasted the beaters .

Cositjustisok, Recipe for baked cheesecake as requested from Joza Brizova's "Chechoslovak Cookbook", its american translation so all measured in cups.

Tvarohvy Kolac Treny:
half cup each butter, sugar, cottage cheese, (rubbed thro sieve to get rid of lumps). 3 eggs, separated. 1 cup ground nuts (eg g almonds) half cup breadcrumbs REAL ONES NOT FAKE ORANGE CRAP!

Cream butter, sugar egg yolks. Blend in cheese and nuts. Fold in stiffly beaten egg whites. Grease cake tin and sprinkle base with breadcrumbs, spread in cake mix, bake 30 mins med oven till done, golden brown and firm but not hard. I add grated lemon rind and leftover cheese eg Cheshire in the mix to make it stronger, just a tablespoon or so. Cool then dust with icing sugar. The czechs smear with jam and chopped nuts but I prefer not to.

Enjoy! Keeps several days if not all gobbled up by dh.

Thankyou LGoodlife will give that a go (copied it to my recipe file) sounds lovely and very different to what I normally eat..exited by that.

My cheescake turned out lovely ....ish!!!!! well will explain a little...it looked lovely in the pie plate and the decorations where really great..but the problem came when trying to serve it up. I could not cut through the biscuit base, and as a result the top cheese layer and raspberries got a right hammering and was all sloppy as out of the fridge a while before served (due to trying to break up the biscuits). Both FIL and MIL absolutely loved it and FIL had 3 sevings (only a slight man too..who never really indulges so took this as a good sign).

Broke 2 knives trying to chip out the biscuit base and is now jsut left in fridge loking quite a naked cheescake.

Thanks everybody for your help. I have learned QUITE a lot from this experience.