Morning MrsDB
Have been using an old school Nestle unbaked cheesecake recipe for many years which requires no gelatine in the filling...it's the reaction the lemon juice creates with the other filling ingredients that makes it set, never failed in 35 years and it's simply delicious. However, I have read/heard somewhere the type of lemon you use can cause setting problems in unbaked cheesecake.
Here's a website with all the old school Nestles recipes for you.
http://www.recipes.com.au/Group/Nestle-products-100-years-of-nestle-sweetened-condensed-milk.html
Turns out the guests arnt coming until tomorrow now...how annoying!!! Poor you, all this stress for...delayed guests. You *could* nip out to grocery and get the full fat supplies to make a second, perfect cheesecake ;)
I did exactly that and followed the recipe perfectly again. Its been in the fridge for 9 hours now and hey presto....it didn't set again :( i totally give ip and will stick to my baked version from now on. I don't want to waste it so i might do what BintNizam123 did and serve it in glasses with canned fruit. That was my second option and was thinking of making a chocolate mousse to go with it but i honestly can not be bothered now.!!!
I once made a cheesecake for company that just cracked so bad I was too embarrassed to serve it. I ended up layering it with a canned fruit topping as a parfait in a pretty glasses.
if you want it to be low fat, whip up some egg whites and add to the mix - will change the consistency and make it lighter - less cheesecake dense; also use whipping cream not double.....
Turns out the guests arnt coming until tomorrow now...how annoying!!! Poor you, all this stress for...delayed guests. You *could* nip out to grocery and get the full fat supplies to make a second, perfect cheesecake ;)
Just wanted to say thanks to the ladies that gave me tips. Ive been googling and i think it may have been because i used low fat creamcheese and comdensed milk...ive read up that it'll set best with full fat products only. I was trying to be a little bit good whilst imdulging in a cheese cake but i take it theres no running away from cheesecake calories. Turns out the guests arnt coming until tomorrow now...how annoying!!!
As i put the cheesecake in the freezer this morning is has already set and is firm so ive transferred it to the fridge to prevent a build up of ice. Unfortuately i can not add anything to it now. Im hoping it doesnt start sagging again, the whole cheesecake is so yummy and because of this it looks terrible. It wont b served until the evening but it seems like i have to keep a constant eye on it.
If you don't want to add more gelatin, do as ItsAllAboutTheSugar says but add the grated zest of one very green lemon, which will set the condensed milk.
Hi MrsDB,
If the mixture is still liquid, pour it into a blender and add some gelatin that has been dissolved in some hot water and blend it very well. Generally, every sachet of gelatin sets 500 ml of liquid. Then pour the mixture back into tin and place it in the freezer for 30 minutes to speed up the process and then put it back in the fridge.
<em>edited by ItsAllAboutTheSugar on 13/02/2014</em>
It has cream cheese, condensed milk, whipped cream along with juices and zest of a lime. The recipie suggests 12 hours should be enough. Is freezing it the wrong way to go about it?
Not sure if i can help, what is in the recipe that should have set it? Jelly, gelatine or cream cheese? 3 or 4 hours in the fridge should have been enough.
<em>edited by mannikat on 13/02/2014</em>
Hiya ladies,
I normally bake my cheesecake but last night i thought id try a non bake recipe. I placed it at the back of the fridge for 12 hours, the base is perfect but the topping did not set atall. Ive now constructed some DIY and wrapped baking paper around it to keep it in place and put it in the freezer for it to set. Im thinking of leaving it in there for a few hours until its firm and then transferring it bk to the fridge.
Does anyone know if this is the best way to save my cheesecake? Will it eventually start sagging again once cooled? Will it taste differently as its in the freezer? Will the base be extra hard and unpleasant to eat?
Any advice will be appreciated . Thanks x