Finally made my chilled cheesecake after many months of procrastinating. I tried a recipe given by a colleague and unfortunately it didn't turn out too good (texture wise).
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| Chilled Cheesecake with chocolate layer |
It looked alright when we pushed it out of the cake tin, but from the amount of jiggly-ness, I knew it was going to melt fast. The cheesecake started falling apart when we started cutting it. The taste was good but consistency was off.
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| Cutting the cheesecake disassembled the layers - cream cheese, chocolate and biscuit |
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| First taste - ok but it wasn't like a cake... maybe more of a tart? |
This is the second time that I've tried making chilled cheesecake and both failed in maintaining good form. At first I thought the culprit was the 'agar-agar mix' I used but after pouring out the cream cheese and mixing in the correct gelatine, it was slightly better but not much. So I think the problem lies in the whipping cream I've used both times. I heard that I should use thickened cream instead (but online recipes had said to use whipping cream). Anyway, perhaps the next round I will try that instead.
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| Whipping cream made my mixture fluid. Next time to try |
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