No Bake Cheesecake won't set?!
No Bake Cheesecake won't set?
I was given a large no-bake cheesecake recipe. It has 3 packets of cream cheese (750 gr), sugar and 500 mls of cream. It also has 1 tbs of gelatine powder melted in 1/4 cup of hot water. The trouble is that even though it has set a bit, I don't feel it's set enough to cut. Is there anyway I can save it? Can I take the filling out, mix it and add more gelatine and leave it to set again and how much gelatine should I use. The Batter tasted lovely but was very runny, like melted iceceam.
Answers:
scrap the "pie" idea- I wouldn't try to adjust the batter to set to a pie.
Mix it with some whipped cream to make it fluffy instead of runny...
Get some parfait glasses- layer each glass with a pound or angel food cake-- some graham cracker crumbs-- even a bit of fruit if you'd like-- and the batter-- top with more whipped cream and chill and serve.
The cake should absorb the "runniness" and the crumbs will give a crunchy extra ( you could also use granola).
It will taste fab and no one will know that's not how it was supposed to be!