The function of cream cheese is to add structure to the product. Usually flour will provide the majority of the structure of a cake (since it contains gluten, a protein), but in a cheesecake, there is less flour due to the addition of cheese. Additionally the cheese adds a unique texture and flavor.
you wont get the same taste from using double cream instead of sour cream and the consistency might be a bit off.
Some delicious double cream recipes to try are double cream scones, double cream chocolate mousse, and double cream cheesecake.
you use cream cheese not regular cheese
Yes but cream cheese would be better.
Based on the Cheesecake Factory's numbers, the banana cream cheesecake contains 925 calories.
You could use cream cheese but it wont work nearly as well.
To make a delicious cheesecake with melted cream cheese, start by melting the cream cheese in a double boiler or microwave. Mix the melted cream cheese with sugar, eggs, vanilla extract, and any other desired ingredients. Pour the mixture into a graham cracker crust and bake in the oven until set. Chill the cheesecake in the refrigerator before serving for best results.
Cheesecake got its name because it has cream cheese in it.
Yes
You might scoff at the idea of a low-fat cheesecake recipe, but it's possible. Find a recipe that uses low-fat cream cheese, ricotta and other components. You should also use egg whites instead of whole eggs. When the cheesecake is finished, you need not make it anymore fattening. Do not add that dollop of whipped cream to the side nor a scoop of ice cream. Share the cheesecake with friends so that you are not tempted to eat the entire thing by yourself, and you will truly have found success when it comes to a healthier cheesecake.
Some would say there is really no best cream cheese, but the most common brand used in cheesecake is Philadelphia brand cream cheese. It's actually my preferred brand for homemade cheesecake, too.
To make cream cheese for cheesecake, you can combine milk and a starter culture, let it ferment, then strain it to remove the whey. This process creates a thick and creamy cheese that is perfect for making cheesecake.