gmbteach
Mrs Frizzle
- Joined
- Apr 16, 2013
- Messages
- 15,348
- Location
- At home, when I am not at work.
- Basic Beliefs
- On my journey :D
I have been experimenting with making cheesecakes lately and thought I had found a super easy method. Cream cheese and a jelly mix packet (I think the Americans call it Jello). Here is Australia we can buy jelly mix, best one is Aeroplane Jelly, and each packet makes 500ml of jelly. I make the jelly up with only 150ml of boiling water to melt the crystals, then add it to the cream cheese.
First one I made I used 2 packets of cream cheese - way to thick and rich. Lemon flavour.
Second one I made using 1 packet of cream cheese and 250ml of thickened cream. It was ok. Strawberry flavour
Last one I made I used 1 packet of cream cheese and around 150ml of dollop cream - cream that has been whipped enough you can spoon it out nicely. It was the best - Lemon again.
I love black forest cheesecake, cake, trifle…. Anything with cherry and chocolate so today I’ve tried something different.
The base is 8 chocolate biscuits with melted butter. Then I drained a tin of cherries, and put the cherries on the biscuits. For the filling I used the use from the cherries, added 2 1/2 teaspoons of gelatine powder, a packet of cream cheese and around 150ml of the dollop cream. Here’s hoping it’s ok.
I am wondering if the cherries will hinder the firmness of the vase I’ve been getting and the setting of the filling. But we will see.
First one I made I used 2 packets of cream cheese - way to thick and rich. Lemon flavour.
Second one I made using 1 packet of cream cheese and 250ml of thickened cream. It was ok. Strawberry flavour
Last one I made I used 1 packet of cream cheese and around 150ml of dollop cream - cream that has been whipped enough you can spoon it out nicely. It was the best - Lemon again.
I love black forest cheesecake, cake, trifle…. Anything with cherry and chocolate so today I’ve tried something different.
The base is 8 chocolate biscuits with melted butter. Then I drained a tin of cherries, and put the cherries on the biscuits. For the filling I used the use from the cherries, added 2 1/2 teaspoons of gelatine powder, a packet of cream cheese and around 150ml of the dollop cream. Here’s hoping it’s ok.
I am wondering if the cherries will hinder the firmness of the vase I’ve been getting and the setting of the filling. But we will see.