I would say for heavy cream substitute, use an equal amount of condensed milk, but reduce the sugar you use in the batter by, say, 15-20 grams, as condensed milk has a lot of sugar in it and may make it too sweet; for sour cream, I'd either switch it to full-fat yogurt or (preferably) mascarpone, then double the amount of lemon juice as well. If you are using the 28cm pan, you could (preferably) increase the amount of everything by 2.5-3 times (I did the maths, although I do warn I'm not a maths genius.) The bake time for a 28cm cake will be longer as you are increasing the amount of batter, and I'd say bake for 50 min then check every 10 minutes until the cheesecake is pulling away slightly from the pan. I would advise against straight bake because the heat won't distribute evenly on the batter and the cake may get way over-baked on the outside with the centre undercooked. I hope this helps!
Hi will this work? My maths is sooooo bad too , so im not going to be able to do calculations so il have trouble adjusting the recipe so i dont want to take chances again, i did make baked cheesecake once but not anymore, i dont remember which recipe i used but i know something wenr wrong & i never determined where i went wrong , my cream mixture turn soggy and crust too so can i do same measurements ? with 1× 24cm round springform pan ? & same bake time ? an il use one tin condense milk to replace cream and il remove sugar an il do straight swap using buttermilk
An also i dont have yours however i got 1 each rounds springform pans 24cm 26cm 28cm so which size wil work, im planning to use 28cm so is measurements same? An same bake time?
An i never understood bake time, is it 50 min to bake ? an if yes can i straight bake 50 min ?
I would say for heavy cream substitute, use an equal amount of condensed milk, but reduce the sugar you use in the batter by, say, 15-20 grams, as condensed milk has a lot of sugar in it and may make it too sweet; for sour cream, I'd either switch it to full-fat yogurt or (preferably) mascarpone, then double the amount of lemon juice as well.
If you are using the 28cm pan, you could (preferably) increase the amount of everything by 2.5-3 times (I did the maths, although I do warn I'm not a maths genius.)
The bake time for a 28cm cake will be longer as you are increasing the amount of batter, and I'd say bake for 50 min then check every 10 minutes until the cheesecake is pulling away slightly from the pan.
I would advise against straight bake because the heat won't distribute evenly on the batter and the cake may get way over-baked on the outside with the centre undercooked. I hope this helps!
It looks so delicious😊
Nice
So u mean il skip sour cream and skip heavy cream too an use condense milk right?
Hi will this work? My maths is sooooo bad too , so im not going to be able to do calculations so il have trouble adjusting the recipe so i dont want to take chances again, i did make baked cheesecake once but not anymore, i dont remember which recipe i used but i know something wenr wrong & i never determined where i went wrong , my cream mixture turn soggy and crust too so can i do same measurements ? with 1× 24cm round springform pan ? & same bake time ? an il use one tin condense milk to replace cream and il remove sugar an il do straight swap using buttermilk
An also i dont have yours however i got 1 each rounds springform pans 24cm 26cm 28cm so which size wil work, im planning to use 28cm so is measurements same? An same bake time?
Hi can i skip cream
You can skip it! Or substitute it with equal amount of condensed milk.