What is the equivalent of ';table cream'; in the UK?

I'm from Canada and my cheesecake recipe requires what we call table cream. In the UK it's single, double,etc..not sure which one to use.What is the equivalent of ';table cream'; in the UK?
Living in Canada and being a former chef I know the dilemma your in, I would sugesst, using the single cream but cutting it with whole milk, if your requiring say 1 cup of table cream which is 18% in Canada, use 1/2 cup of single cream and 1/2 cup of whole milk.





The thing is using all single cream because it does not have the same moisture content of 18% your chessecake will be a bit firmer, which is fine, but once you put in the frig, it will setup quite firm, adapt the recipe this way and the product will be fine, it is hard when your used to one way and thjen are face with different cooking method, like gas marks and terms for food porducts, we all use here in the colonies??What is the equivalent of ';table cream'; in the UK?
You could choose,Double,Whipping,Single or Clotted Cream!


Have a Hell of a Job finding it in CA!!
Table cream is the equivalent to single cream, it's quite runny - the type you would use in coffee. Double cream is 'heavy cream'.





Unfortunately the answers below won't help you much if you're in the UK we don't have half and half over here.
single cream
I believe it is half-and-half.
half and half or light cream
single cream
Answer : Single cream. It's all about the fat content:





UK (from Cordon Bleu cooking techniques):


1. Single cream - 24%


2. Double cream - 48%


3. Whipping cream (= 2:1 double vs single) - 35 - 39%





US (from Joy of cooking):


1.Heavy cream - %26gt;36%


2. Light cream / Table cream - 15-18%


3. Half and Half - 10.5% - 18% (although near low end of this spectrum)