Why do I need more gelatin in a half fat cream cheese cheesecake?
Why do I need to add extra gelatin to my cheesecake recipe if I want to exchange full fat cream cheese for half fat cream cheese?
Best Answer
What comes to mind is the emulsifying properties of eggs. When eggs emulsify with the fat it creates a smooth or luxurious texture. Less fat might make the texture less desirable and the gelatin might improve the texture.
As for how well the cake will set, I don't think that adding more gelatin because there will be less fat is going to matter. Eggs are usually the setting agent in cheesecakes.
Hope that helps!
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What does gelatin do to cheesecake?
Third, I also add gelatin to this cheesecake to help it firm up and make it easy to slice. Without it, the cheesecake is fairly soft and will gradually deflate.Is it compulsory to add gelatin in cheesecake?
Our answer. Some no-bake cheesecakes are set with gelatine to give them a mousse-like texture. Other no-bake cheesecakes are a mixture of cream cheese or cream cheese and whipped cream. This second type should set firmly in the fridge without any gelatine being added.How do I make my cheesecake firmer?
To get cheesecake filling to firm up completely, it needs to be refrigerated for a minimum of 6 to 8 hours. If you skip this step, the texture of the cheesecake will be more like mousse. Obviously, the goal is to create a firm cheesecake filling, similar to a baked cheesecake filling.Why is my cheesecake runny?
One common problem with cheesecakes is that the cream cheese being used adds too much moisture to the cake itself, which can cause it to become runny. This is why many cheesecakes are baked, as they include eggs and other ingredients to add thickness to the cake.No Bake Cheesecake
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