cheesecake, not quite right.
Discussion
so i had a go at my first ever desert, and it was ok, but not quite right.
it was an unbaked lemon cheesecake. the base came out fine
so then i mixed together the carnation evap milk and soft cheese, and whilst doing this added the juice of 2 freshly squeezed lemons, and a tiny amount of grated lemon peel. mixed for ages so it was altogether and a nice creamy mix. poured it in the tin and onto the base, (which had been chilling in the fridge for 10 mins.) then once smoothed out, stuck it all back in the fridge and left for about 4 hours.
tbh, when i poured the mix in, i did think it was abit to "smooth/runny" from what i was hoping, but thought maybe after 4 hours perhaps it would set too the desired standard.
well it did set, but i.m.o not quite as much as i thought it would. it tasted nice, and had set abit more overnight but still not quite the finished article i was expecting. so does anyone know where i've likely gone wrong? could i have over mixed the evaporated milk/soft cheese whilst adding the lemon juice?
or perhaps is the evap milk and normal soft cheese not up to the job?
any advice appreciated, as would like to try it again, thanks.
it was an unbaked lemon cheesecake. the base came out fine
so then i mixed together the carnation evap milk and soft cheese, and whilst doing this added the juice of 2 freshly squeezed lemons, and a tiny amount of grated lemon peel. mixed for ages so it was altogether and a nice creamy mix. poured it in the tin and onto the base, (which had been chilling in the fridge for 10 mins.) then once smoothed out, stuck it all back in the fridge and left for about 4 hours.
tbh, when i poured the mix in, i did think it was abit to "smooth/runny" from what i was hoping, but thought maybe after 4 hours perhaps it would set too the desired standard.
well it did set, but i.m.o not quite as much as i thought it would. it tasted nice, and had set abit more overnight but still not quite the finished article i was expecting. so does anyone know where i've likely gone wrong? could i have over mixed the evaporated milk/soft cheese whilst adding the lemon juice?
or perhaps is the evap milk and normal soft cheese not up to the job?
any advice appreciated, as would like to try it again, thanks.
Coincidentally I just got hold of my mother's cheese cake recipe, and while it's baked, it is superbly rich. She uses Kaise (if can be found) - effectively curd cheese (not cheese curd), which is very rich (and I've noted has double cream added to it). Also she pours some sour cream on towards the end of baking. She found philli too bland/not rich enough.
dapprman said:
Coincidentally I just got hold of my mother's cheese cake recipe, and while it's baked, it is superbly rich. She uses Kaise (if can be found) - effectively curd cheese (not cheese curd), which is very rich (and I've noted has double cream added to it). Also she pours some sour cream on towards the end of baking. She found philli too bland/not rich enough.
Yep OH uses a bit of sour cream and some Finnish cream stuff is she can find it.
looks very nice, job well done!
I always use this recipe (very similar to above):
Base
150g butter
200g Digestive biscuits
100g oats
Filling
1tsp vanilla essence
600g cream cheese
150g caster sugar
1 lemon
300ml double cream
Makes a decent size cheesecake, I cut very thin slices as its quite rich. A touch less sugar would make it easier for larger portions.
Can't go wrong really, add other ingredients as you see fit to make it your own. I tend to either add lemon curd to make it into a lemon cheesecake, loosing the vanilla and adding plenty lemon zest on top or add some baileys and a little melted chocolate to make you've guessed it a baileys cheesecake!
I always use this recipe (very similar to above):
Base
150g butter
200g Digestive biscuits
100g oats
Filling
1tsp vanilla essence
600g cream cheese
150g caster sugar
1 lemon
300ml double cream
Makes a decent size cheesecake, I cut very thin slices as its quite rich. A touch less sugar would make it easier for larger portions.
Can't go wrong really, add other ingredients as you see fit to make it your own. I tend to either add lemon curd to make it into a lemon cheesecake, loosing the vanilla and adding plenty lemon zest on top or add some baileys and a little melted chocolate to make you've guessed it a baileys cheesecake!
supertouring said:
Do what my brother in law did and use Philadelphia..........
with chives!
URGHHHHH!
A friend once used the garlic one. Most grim thing I've ever eaten I think with chives!
URGHHHHH!
Cream cheese/caster sugar/vanilla is the way to go for the basic topping. Cream doesn't add a massive amount to me. It makes it a bit less claggy, but then if you beat it "just so" without it's fine. And if you're adding a flavour in liquid form that'll loosen it anyway.
White chocolate and ginger is a top combo. Toffee sauce/dulche de leche goes well with it too.
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