Can single or double cream be used in lemon cheesecake if i have sour to use?

It is not recommended to use single or double cream in a lemon cheesecake, regardless of whether you have sour cream or not. This is because cream tends to curdle when it is mixed with acidic ingredients, such as lemon juice. This can result in a lumpy, uneven texture in the cheesecake.

Instead of cream, it would be better to use a combination of sour cream and cream cheese. Sour cream is also an acidic ingredient, but it is less likely to curdle than cream. Cream cheese is a soft cheese that will help to give the cheesecake a smooth and creamy texture.

In a traditional lemon cheesecake recipe, you would typically use a combination of cream cheese, sugar, eggs, and lemon juice. The sour cream can be added to the mixture to replace the cream. You may need to adjust the amount of sugar in the recipe to taste, as sour cream is more acidic than cream.

Here is a recipe for a lemon cheesecake using sour cream and cream cheese:

Ingredients:

* 1 cup graham cracker crumbs

* 1/4 cup melted butter

* 24 ounces cream cheese, softened

* 1 cup sugar

* 3 eggs

* 1/2 cup sour cream

* 1/4 cup lemon juice

* 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Combine graham cracker crumbs and melted butter in a bowl. Press into the bottom of a 9-inch springform pan.

3. In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in sour cream, lemon juice, and vanilla extract.

4. Pour cheesecake filling over graham cracker crust. Bake in preheated oven for 45 minutes, or until the center of the cheesecake is set.

5. Let cheesecake cool completely before serving.

This cheesecake recipe is smooth, creamy, and has a delicious lemon flavor. The sour cream helps to balance the sweetness of the cheesecake and give it a tangy flavor.