I have a question about the recipe "Nigella Lawson's Very Smart Strawberry Streusel Cake" from Sarah Jampel. Can I use creme fraich and/or buttermilk for sour cream--would you use half of each?
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I think you can substitute sour cream for creme fraich, but I wouldn't use buttermilk. The texture would be wrong as sour cream is thicker. You won't notice the difference in flavor.
And PS: i usually don't buy mascarpone for a cheesecake either. Perhaps the texture might be a little creamier, but I have no problem with the texture using just cream cheese.
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Crème fraiche is essentially French sour cream so sure you could substitute that. Or even Mexican crema. I doubt that buttermilk would be a success.
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