CheeseCake - Sour Cream vs. Heavy Cream Vs. ?

Hi, I'd created my very first Cheesecake and tasted it this morning after a night-time chill in the Fridge.

I'm curious about something. What sort of difference (and is it a big one?)

between a recipe calling for Heavy Cream

and one calling for Sour Cream?

The recipe I used called for Heavy Cream and no sour cream and at first taste it wasn't bad. Alhough it was rather thick with a strange aftertaste that lasted for a long time. It's as if something was missing and somehow I feel that maybe it was the Sour Cream that would've made the difference.

Anyone have any opinions on this? thanks in advance. :-)

Reply to
Cyber
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Oh pshaw, on Thu 16 Nov 2006 09:26:26a, Cyber meant to say...

Well, here's mine... Sour cream will contribute a tartness that doesn't occur in heavy cream. It's all a matter of personal preference.

I prefer cheeseczkes made without cream of any type, using only cheese. I use various recipes that call for either cream cheese, ricotta, or farmer's cheese. Each of these three produce different flavors and textures.

Reply to
Wayne Boatwright

Oh pshaw, on Thu 16 Nov 2006 09:12:10p, BakerBoy meant to say...

I'd bet that she used "dry curd" cottage cheese. It *is* available but may be more difficult to find these days. A local dairy produces it near where I live. You might also look for "pot" cheese or "farmers" cheese. These are somewhat interchangeable with the same recipes.

Ricotta is typically used in Italin style cheesecakes and have a different taste and texture.0

This is recipe that tends to behave that way. If you can get the cheese, it would be worth a try.

CHEESECAKE Pre-baked pastry or crumb crust in a 9" springform pan

4 cups dry curd cottage cheese, 2 lbs 1 tablespoon unbleached flour 1/2 teaspoon salt 1 1/2 cups sugar, Granulated 4 large eggs, Lightly Beaten 1/2 cup butter, Melted 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Place the cottage cheese in a sieve and drain. In a small bowl, mix the flour, salt, and sugar. Set aside. In a large bowl, combine the cottage cheese with the eggs, butter, and vanilla. Mix until well blended and smooth. Add the dry mixture and blend well. Pour the mixture into the prepared crust and bake for ~50 minutes, or until firm and golden on top.. Cool to room temperature and then chill.

Reply to
Wayne Boatwright

Hello Wayne & all;

...

I'd be most interested to learn more about your methods. I've been hunting down (unsuccessfully) and trying to recreate a recipe that my dear mother used to make. When she came to this country, she had to modify her recipe...and she chose cottage cheese.

In trying to reverse engineer that recipe, I've come to the conclusion that she had originally probably used "qvark". But that just wasn't available in the USofA in the '50's & '60's (at least not where we were). Unlike the "add pudding & chill" recipes usually used here, hers added the cheese to the dough. That mixture was baked. It would rise and stay high as it was brought out of the oven. Then it would sink about 1/3 or 1/2 of that as it cooled. I've been fooling with alternatives in a vain attempt to recreate this wonderful cheesecake... If you have any insights, no matter how small or elusive, I would be *MOST* interested in hearing them from you...

Best regards, Dusty Bleher - Everett, Wa.

Reply to
BakerBoy

Hmmmm, I think I'll try this one or others using cottage cheese this weekend. Thanks Wayne. I'm intent on coming up with something good by Thanksgiving.

Reply to
Cyber

I stole this from somewhere - it is very good but a "bar" instead of a cake:

Cheesecake bars Ingredients: Preheat oven to 350 F. Grease a 9-inch x 13-inch pan with butter 1 box pound cake mix 1/2 cup butter 3 eggs, divided (don't break all three in same bowl) 1 cup chopped pecans 1 pound confectioner's sugar 1 8-ounce cream cheese Directions: In medium bowl with electric mixer combine the cake mix, butter,

1 egg and pecans. Press mixture into pan bottom. In another bowl, beat with mixer to combine sugar, cream cheese and 2 remaining eggs. Spread over cake mixture. Bake for 35-40 minutes or until golden brown. Cool and cut into bars. Makes 16 bars (these are very rich so I recommend cutting into much smaller pieces).

-L.

Reply to
-L.

Hello Wayne & all;

Certainly possible... I'd not heard about such a cheese being available in Europe...perhaps it goes by a different name?

As best as I could recollect, it was a smooth, creamy cheese. I also recollect that she had to add the step of "grinding" the cottage cheese through a sieve in order to get the texture she wanted (was used to). My guess is/was Quark (also/or "Qvark"), a very common cheese in central Europe--easily the most widely eaten cheese in that area.

In any event, I'll see about finding this "dry-curd" cheese...and let y'all know what I learn. Thanks again for your recipe...another cobblestone in the path towards the cheese cake hding in my fondest memories that I've been trying to recapture...

L8r all, Dusty

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Reply to
BakerBoy

That sounds like it's a CheeseCake topping?......over the cake? Anyhow if so then it sounds like a cool idea. Thanks.

Reply to
Cyber

You don't make the cake. You use the cake mix as more of a cookie base, as described in the recipe. The cheesecake mixture goes on top and the entire thing gets baked.

It's delicious.

-L.

Reply to
-L.

Oh pshaw, on Thu 16 Nov 2006 10:26:39p, Cyber meant to say...

Let us know how it comes out!

Reply to
Wayne Boatwright

Oh pshaw, on Fri 17 Nov 2006 06:05:17a, BakerBoy meant to say...

We'll be very interested in the result!

Reply to
Wayne Boatwright

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