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

> 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. :-)

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.

--
Wayne Boatwright
__________________________________________________

'If I had only known, I should have become a
watchmaker.' -- Einstein