Can you use regular cream instead of double in cheesecake?

You can use regular cream instead of double cream in cheesecake, but it will affect the texture and richness of the final product.

Here's why:

* Fat content: Double cream has a much higher fat content than regular cream (around 48% vs. 30-36%). This fat content contributes to the smooth, creamy, and luxurious texture of a classic cheesecake.

* Whipping ability: Double cream whips to a much stiffer peak than regular cream, which helps to create a stable and airy cheesecake filling.

* Richness and Flavor: The higher fat content of double cream also contributes to the overall richness and flavor of the cheesecake.

What will happen if you use regular cream instead of double cream?

* Less rich and creamy texture: Your cheesecake will be less rich and creamy, with a slightly thinner and less stable filling.

* Potential for a "curdled" texture: If you use regular cream, you may need to use gelatin to help stabilize the filling, as it is less likely to whip to a stiff peak.

* Lighter flavor: The cheesecake will have a lighter flavor and may need additional flavoring.

What can you do?

* Use a combination: You can use a combination of regular cream and sour cream, which will help to compensate for the lack of fat content.

* Add gelatin: Adding gelatin to your regular cream filling can help to create a more stable and less runny texture.

* Adjust the recipe: You can adjust the recipe by adding more cream cheese or sugar to compensate for the lack of richness.

Ultimately, using regular cream will not ruin your cheesecake, but it will affect the texture and flavor. If you prefer a lighter and less rich cheesecake, regular cream can be a good option. However, if you want a classic cheesecake with a creamy and luxurious texture, using double cream is recommended.