Yes, you can substitute whipping cream with fresh cream in a cheesecake recipe, but there are a few things to consider when making this substitution:
Fat Content: Whipping cream and fresh cream might have different fat contents. Whipping cream typically has a higher fat content (around 35-36%), which helps it hold its shape better when whipped. Fresh cream may have a slightly lower fat content (around 30-35%). The difference in fat content may affect the texture and stability of your cheesecake.
Whipping Ability: Whipping cream is specifically designed to hold its shape when whipped, making it an ideal choice for creating stiff peaks. Fresh cream may not whip as well, so you might not achieve the same volume or stability in the whipped cream topping or filling.
Sweetness: Some fresh creams might be sweeter than whipping cream. Consider adjusting the amount of added sugar in your cheesecake recipe to account for any sweetness variations.
Consistency: Depending on the brand and type of fresh cream, its consistency may be slightly different from whipping cream. This could affect the texture of your cheesecake, so be prepared for potential variations.
When making the substitution, here are some tips to ensure a successful cheesecake:
If you plan to whip the cream for a topping or part of the filling, ensure that your fresh cream is cold. Chilled cream whips better than room temperature cream.
To enhance the stability of the fresh cream, you can add a stabilizer like gelatin or cornstarch. This will help the whipped cream maintain its shape.
If the fresh cream has a lower fat content, you can consider adding a little more cream cheese to compensate for the fat difference and maintain the richness of the cheesecake.
Taste the fresh cream before using it in the recipe. If it is sweeter than whipping cream, consider reducing the amount of added sugar in the recipe to achieve the desired sweetness level.
Keep in mind that while fresh cream can be used as a substitute for whipping cream, the final result may differ slightly from the original recipe. It's always a good idea to do a small test batch before making larger adjustments to your cheesecake recipe to see how it turns out with the fresh cream substitution.