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!

--
Forget the health food. I need all the preservatives I can get.

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!
>
> --
> 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.

Those Jello cheesecake mixes I thought were really good - the only
time I made one I mixed in a drained can of crushed pineapple and
topped with cherry pie filling and whipped cream, and it was very
tasty.

N.

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!
>
> --
> Forget the health food. I need all the preservatives I can get.

Oops, I didn't answer the question - definitely use the one with
unflavored gelatin. I make some mousses with gelatin - and if mixed
properly, you really can't tell that's the thickening agent.

N.

On Fri, 11 Jun 2010 12:43:01 -0700 (PDT), Nancy2
> wrote:

> 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.

There are no eggs (it's unbaked, not baked), that's why I wondered
about how soft they would be.

> 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.

Seems to be equal portions. I just can't imagine cream cheese
stiffening up with whipped cream mixed in.
>
> Those Jello cheesecake mixes I thought were really good - the only
> time I made one I mixed in a drained can of crushed pineapple and
> topped with cherry pie filling and whipped cream, and it was very
> tasty.

This one had a layer of yellow jello (I think it was jello) on top.
No pineapple or cherries... I think it had a lemon flavor.

--
Forget the health food. I need all the preservatives I can get.

On Fri, 11 Jun 2010 12:44:02 -0700 (PDT), Nancy2
> wrote:

> Oops, I didn't answer the question - definitely use the one with
> unflavored gelatin. I make some mousses with gelatin - and if mixed
> properly, you really can't tell that's the thickening agent.

Thanks! I've always made a lumpy mess when I've tried to stabilize
whipped cream with gelatin in the past. Do you soften the gelatin on
the whipping cream before you whip it or just sprinkle it on and whip
before it melts?

--
Forget the health food. I need all the preservatives I can get.

On Fri, 11 Jun 2010 14:40:08 -0600, Christine Dabney
> wrote:

> On Fri, 11 Jun 2010 13:32:44 -0700, sf > wrote:
>
> >On Fri, 11 Jun 2010 12:44:02 -0700 (PDT), Nancy2
> > wrote:
> >
> >> Oops, I didn't answer the question - definitely use the one with
> >> unflavored gelatin. I make some mousses with gelatin - and if mixed
> >> properly, you really can't tell that's the thickening agent.
> >
> >Thanks! I've always made a lumpy mess when I've tried to stabilize
> >whipped cream with gelatin in the past. Do you soften the gelatin on
> >the whipping cream before you whip it or just sprinkle it on and whip
> >before it melts?
>
> When I have made no-bake cheesecakes, it hasn't been the whipping
> cream that I have sprinkled the gelatin on. It has usually been the
> base mixture that it has been dissolved in. The whipped cream is
> added last.
>
Do you have a recipe to share, Chris?

--
Forget the health food. I need all the preservatives I can get.

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!

If you want it to be firm, you'll need the gelatin. But I should mention
that I use a mixture of whipped cream cheese and cream as the base of my
strawberry tart. It's firm enough to hold the strawberries upright but soft
enough to push them into the filling easily.

Also note that many brands of cream cheese *already* contain gelatin.

Bob

On Fri, 11 Jun 2010 20:37:21 -0600, Christine Dabney
> wrote:

> On Fri, 11 Jun 2010 19:28:38 -0700, sf > wrote:
>
> .
> >Do you have a recipe to share, Chris?
>
> Yes, but it is packed away right now. You will have to wait a bit...
>
That's fine. Don't forget! I won't be making it soon, just wondering
about it right now.

--
Forget the health food. I need all the preservatives I can get.

On Sat, 12 Jun 2010 02:38:29 GMT, Wayne Boatwright
> wrote:

> Personally, I don't care for them, although I did make one once and
> vowed not to do it again. :-)

The one I ate last week appealed to me, but I'm not finding a recipe
that does... that's why I'm looking for recipes and tips.

--
Forget the health food. I need all the preservatives I can get.

On Jun 11, 8:56*pm, Sqwertz > wrote:
> On Fri, 11 Jun 2010 15:07:15 -0500, Stu wrote:
> > Watch out the food police, aka brookyln1 and food slob will be all
> > over you for using getatin.

What is getatin?
>
> Gelatin is used in quality pates and other charcuterie. *It's use
> is perfectly valid. *And it's made from animals, so that makes it
> even more acceptable. *There's nothing to be ashamed about using
> gelatin. *All professional chefs use it.
>
> Jell-O is a different subject.

A distinction that Stu wouldn't think to make.
Perhaps he could also substitute Cool Whip for the whipped cream.
Ooooh! And maybe a Bisquick based crust!
Now that's a Food For U!
>
> -sw

--Bryan

On Sat, 12 Jun 2010 05:15:44 GMT, Wayne Boatwright
> wrote:

> On Fri 11 Jun 2010 08:04:27p, sf told us...
>
> > On Sat, 12 Jun 2010 02:38:29 GMT, Wayne Boatwright
> > > wrote:
> >
> >> Personally, I don't care for them, although I did make one once and
> >> vowed not to do it again. :-)
> >
> > The one I ate last week appealed to me, but I'm not finding a recipe
> > that does... that's why I'm looking for recipes and tips.
> >
>
> It doesn't seem to me that one would even need a recipe to make one.
> An oversized pie crust and a good filling should be all it takes.

See, I'd make it with just a crumb crust on the bottom and I have *no*
idea what a "good filling" for no bake cheesecake is... but I'm
looking at a lot of recipes that I don't think will work for me. I
want it firm, not squishy like a cream pie.

--
Forget the health food. I need all the preservatives I can get.

On Sat, 12 Jun 2010 21:10:19 -0400, "Sharkman" >
wrote:

> Here's my favorite:
>
> 2 pkgs ladyfingers
> 1/2 box xxxx sugar (2 cups)
> 3 8oz pkgs Philadelphia cream cheese
> 1 pkg Dream Whip
>
> Line the bottom and sides of a springform pan with the ladyfingers
> Mix the cream cheese with the sugar
> Whip the Dream Whip as directed on the box and add to the cream cheese and
> sugar
> Set in the fridge for a few hours or overnight
> Add blueberries, cherries or pineapple the next day (1 can Comstock fruit
> topping is sufficient)

Thanks for the recipe, sharkman! Does this set up firm or is the
texture more like a cream pie?

--
Forget the health food. I need all the preservatives I can get.

The only no bake cheese cake I know of is te one I make and it's real
good.
Here's recipe; Quick and easy.

Lovely Lemon Cheesecake

1 graham cracker crust.
1 cup of cottage cheese
1 pack (4-serving size ) of lemon jello
2/3 cup of boiling water
1 8 oz Philadelphoa cream cheese
2 cups of cool whip

Completely desolve jello in boiling water.
pour in to a blender. Add cottage cheese, and cream cheese. Cover and
blend at med. speedfor 2 minutes or until well blended. pour into a
large bowl, gently stir in whipped cream. pour into crust, chill for
4 hours....top with any fruit. cherries, strawgerrys, blueberries,
pinapple etc.

you can also ake a "skinny version" of this cheese cake by using.

lowfat cottage cheese, low or no fat cream cheese, sugar free jello, and
sugar free cool whip. experiment to find out what you like best. you can
also use different flavors of jello.

On Fri, 11 Jun 2010 20:56:18 -0500, Sqwertz wrote:

> On Fri, 11 Jun 2010 15:07:15 -0500, Stu wrote:
>
>> Watch out the food police, aka brookyln1 and food slob will be all
>> over you for using getatin.
>
> Gelatin is used in quality pates and other charcuterie. It's use
> is perfectly valid. And it's made from animals, so that makes it
> even more acceptable. There's nothing to be ashamed about using
> gelatin. All professional chefs use it.
>
> Jell-O is a different subject.
>
> BTW: You claim you're not a newbie. But calling "it" brooklyn1
> just proves you are a 100% newbie here.
>
> -sw

sharp eye, steve.

your pal,
blake

On Fri, 11 Jun 2010 20:56:18 -0500, Sqwertz wrote:

> On Fri, 11 Jun 2010 15:07:15 -0500, Stu wrote:
>
>> Watch out the food police, aka brookyln1 and food slob will be all
>> over you for using getatin.
>
> Gelatin is used in quality pates and other charcuterie. It's use
> is perfectly valid. And it's made from animals, so that makes it
> even more acceptable. There's nothing to be ashamed about using
> gelatin. All professional chefs use it.
>
> Jell-O is a different subject.
>
> BTW: You claim you're not a newbie. But calling "it" brooklyn1
> just proves you are a 100% newbie here.
>
> -sw

oops, guess not. that seems to be farm-boy's nym now.

your pal,
blake

On Sat, 12 Jun 2010 23:18:21 GMT, Wayne Boatwright
> wrote:

> If you want a no-bake cheesecake as firm as a baked one, you'd need
> enough gelatin in the filling to bounce it off the wall. :-)

I've only eaten it once and I liked it, but didn't get a recipe
because it wasn't a home situation. That's why I'm asking here.

--
Forget the health food. I need all the preservatives I can get.

--
..
"sf" > wrote in message
...
>
> 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!
>
> --
> Forget the health food. I need all the preservatives I can get.

Here's my favorite:

2 pkgs ladyfingers
1/2 box xxxx sugar (2 cups)
3 8oz pkgs Philadelphia cream cheese
1 pkg Dream Whip

Line the bottom and sides of a springform pan with the ladyfingers
Mix the cream cheese with the sugar
Whip the Dream Whip as directed on the box and add to the cream cheese and
sugar
Set in the fridge for a few hours or overnight
Add blueberries, cherries or pineapple the next day (1 can Comstock fruit
topping is sufficient)

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!

On Jun 11, 3:32*pm, sf > wrote:
> On Fri, 11 Jun 2010 12:44:02 -0700 (PDT), Nancy2
>
> > wrote:
> > Oops, I didn't answer the question - definitely use the one with
> > unflavored gelatin. *I make some mousses with gelatin - and if mixed
> > properly, you really can't tell that's the thickening agent.
>
> Thanks! *I've always made a lumpy mess when I've tried to stabilize
> whipped cream with gelatin in the past. *Do you soften the gelatin on
> the whipping cream before you whip it or just sprinkle it on and whip
> before it melts?
>
> --
> Forget the health food. I need all the preservatives I can get.

I stabilize whipped cream with powdered sugar - I've never made a no-
bake cheesecake except that one time from a Jello mix. I was giving
advice based on the ingredients in the recipe.

I don't know when you would add the gelatin - I assumed your recipe
would say. Maybe I misread, and you don't have a recipe....sorry.

N.

On Jun 12, 11:42*am, Janet Baraclough >
wrote:
> The message
> >
> from Nancy2 > contains these words:
>
> > Oops, I didn't answer the question - definitely use the one with
> > unflavored gelatin. *I make some mousses with gelatin - and if mixed
> > properly, you really can't tell that's the thickening agent.
>
> *Gelatin isn't a thickening agent; it's a setting agent.
>
> * *Janet

Splitting hairs again? It thickens the mix, doesn't it, along with
helping it to set? I certainly notice that as a mixture cools (like
Jello) it becomes thicker and thicker until it sets completely. But
have it your way.

N.

On Jun 12, 11:42*am, Janet Baraclough >
wrote:
> 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!
>
> > > --
> > > 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- Hide quoted text -
>
> - Show quoted text -

Why not? You can use pasteurized eggs with no danger. I make cream
cheese chocolate mousse with raw eggs (and whipped cream). It's so
good it would make you cry. ;-)

N.

Yes.


I've made many *many* strawberry cheesecakes that have not required any
baking.



--
Peter Lucas
Brisbane
Australia

Pain is your friend, your ally, it will tell you when you are seriously
injured, it will keep you awake and angry, and remind you to finish the job
and get the hell home. But you know the best thing about pain?

It lets you know you're not dead yet!

On Mon, 14 Jun 2010 07:41:27 -0700 (PDT), Nancy2
> wrote:

> I don't know when you would add the gelatin - I assumed your recipe
> would say. Maybe I misread, and you don't have a recipe....sorry.

Right, I don't have a recipe. I'm new to this whole no bake idea.
I'm looking for a recipe that calls for unflavored gelatin (and need
details about how to use it) because the one I ate was made with it
and I liked the texture.

--
Forget the health food. I need all the preservatives I can get.

On Jun 14, 1:11*pm, sf > wrote:
> On Mon, 14 Jun 2010 07:41:27 -0700 (PDT), Nancy2
>
> > wrote:
> > I don't know when you would add the gelatin - I assumed your recipe
> > would say. *Maybe I misread, and you don't have a recipe....sorry.
>
> Right, I don't have a recipe. *I'm new to this whole no bake idea.
> I'm looking for a recipe that calls for unflavored gelatin (and need
> details about how to use it) because the one I ate was made with it
> and I liked the texture.
>
> --
> Forget the health food. I need all the preservatives I can get.

Then I'd go with the poster who said the gelatin should be added into
the bulk of the mix, don't wait and put it in the whipped cream....was
that Christine who said that? Hopefully it would dissolve without
needing something hot....

N.

On Mon, 14 Jun 2010 19:10:51 GMT, Wayne Boatwright
> wrote:

> sf, you might as well try this very basic no-bake cheesecake. It's
> based on the original Knox gelatin recipe from decades ago.
>
> 2-8 oz pkg cream cheese- softened
> 2/3 cup sugar
> 2 Tbl lemon juice
> 1 Tbl Knox unflavored gelatin
> 2/3 cup water
>
> sprinkle knox over cold water- let set 1 min, and warm on stove till
> knox is disolved- set aside to cool. (Do not allow to boil.)
>
> Beat cream cheese and sugar till light and fluffy. Beat in lemon
> juice, then cooled knox mixture. Pour over a prepared crust (graham
> or cookie crumb) chill at least 3-4 hours.

Thanks Wayne! That looks terrific, I'll give it a try.

<waving>

--
Forget the health food. I need all the preservatives I can get.

On 6/14/2010 2:10 PM, Wayne Boatwright wrote:
> sf, you might as well try this very basic no-bake cheesecake. It's
> based on the original Knox gelatin recipe from decades ago.
>
> 2-8 oz pkg cream cheese- softened
> 2/3 cup sugar
> 2 Tbl lemon juice
> 1 Tbl Knox unflavored gelatin
> 2/3 cup water
>
> sprinkle knox over cold water- let set 1 min, and warm on stove till
> knox is disolved- set aside to cool. (Do not allow to boil.)
>
> Beat cream cheese and sugar till light and fluffy. Beat in lemon
> juice, then cooled knox mixture. Pour over a prepared crust (graham
> or cookie crumb) chill at least 3-4 hours.
>

Thanks Wayne, I will save that recipe. :-P

Becca

On Mon, 14 Jun 2010 20:04:32 GMT, Wayne Boatwright
> wrote:

> You're welcome, sf. Hope you like it. As you've probably seen while
> browsing, there are countless recipes for no-bake cheesecake out
> there. This one is simple and plain. Having previously said that I
> don't care for this type of cheesecake, this one isn't bad at all.
> Another type, which contains crushed pineapple, is also very good.
> If you'd like to try it, I'll scare it up. :-)

Thanks but no thanks to the pineapple recipe. The one I had was
flavored with lemon, so I'm happy with that one. The lady who made it
also said she used real whipped cream, but I didn't find a recipe with
cream cheese and real whipped cream, stabilized with unflavored
gelatin that looked like it would work. That's why I asked here.


--
Forget the health food. I need all the preservatives I can get.

On Mon, 14 Jun 2010 21:03:01 GMT, Wayne Boatwright
> wrote:

> Okay, no pineapple for you! :-)

LOL

--
Forget the health food. I need all the preservatives I can get.