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Quote:
Originally Posted by Janet Baraclough
The message
from Nancy2 contains these words:
On Jun 11, 2:13*pm, sf wrote:
I had it for the first time last week and I liked it enough to want to
try making it. *I only know the lady made it from scratch (not a mix
or Jello), used real whipped cream and it was firm. *Most of the
recipes I've seen so far that are made with whipped cream don't call
for gelatin, so my question is: Does a no bake cheesecake made with
whipped cream and cream cheese become firm or should I try the one I
found that called for whipped cream, cream cheese and unflavored
gelatin? *Thanks!
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Forget the health food. I need all the preservatives I can get.
It would depend on if there are eggs in it (you could always use the
pasteurized or homogenized or whatever they are) - and how many eggs
in the ratio of eggs to cream cheese. Basically, cream cheese if
mixed at room temperature, will get semi-solid when refrigerated again
- but again, it depends on the amount of whipped cream, sour cream,
eggs, etc. that are in it.
She's talking about no-bake cheesecake. I doubt anyone makes
uncooked cheesecake with raw eggs.
Janet |
I make one just using cream cheese and whipped double cream (which you fold together), the cream is thick enough to hold its' shape once refrigerated. No gelatin required!
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