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Cheesecake fiasco part 2

  • 21-10-2006 04:58PM
    #1
    KdjaCL
    Closed Accounts Posts: 20,346 ✭✭✭✭


    Yes i did that stupid bet again.


    Anyways i have 2 bases cooling that i made from digestive biscuits and sugar and egg, they fine.

    I have 4 soft cheese tubs mixed and whipped with some melted strawberry jelly to flavour.

    Its perfect texture but do i need to bake the 2 together or can i just freeze or is it fridge them for 3 hours?

    I cant use a recipe but can ask for tips (its a bet) the last one ended badly sour cream is a bad choice :D


    kdjac


Comments

  • #2
    The Sweeper
    Registered Users, Registered Users 2 Posts: 10,658 ✭✭✭✭The Sweeper


    Bake the base for a short time to set it - I'd say low temp, about 10 mins (maybe 5 more after that - check it after 7-8 mins to make sure it's not burning.

    The jelly in the mixture should set cheese part should set - it depends how much liquid you used to make the jelly? E.g. if you need a pint of boiling water to make your jelly normally, and you used about 1/4 - 1/3 of a pint just to melt it, that mixed through the cheese (when it cools a bit) will set it.

    Work fast - your cheese will already be setting as the jelly cools, and you'll make a dog's breakfast of it if you start remixing it to get it to pour onto the base. (Incidentally - sugar and egg?? What happened to sugar and melted butter so you don't need to cook it?)


  • #3
    KdjaCL
    Closed Accounts Posts: 20,346 ✭✭✭✭KdjaCL


    MinesBIGSLUT wrote:
    Bake the base for a short time to set it - I'd say low temp, about 10 mins (maybe 5 more after that - check it after 7-8 mins to make sure it's not burning.

    The jelly in the mixture should set cheese part should set - it depends how much liquid you used to make the jelly? E.g. if you need a pint of boiling water to make your jelly normally, and you used about 1/4 - 1/3 of a pint just to melt it, that mixed through the cheese (when it cools a bit) will set it.

    Work fast - your cheese will already be setting as the jelly cools, and you'll make a dog's breakfast of it if you start remixing it to get it to pour onto the base. (Incidentally - sugar and egg?? What happened to sugar and melted butter so you don't need to cook it?)


    Ahh melted butter thats whats i was missing, its in fridge now for a few hours, hopefully this one wont end up in the FS section :)


    kdjac


  • #4
    The Sweeper
    Registered Users, Registered Users 2 Posts: 10,658 ✭✭✭✭The Sweeper


    Curiosity - did you bake the bases, or have they still got raw egg in them?


  • #5
    Mr. Presentable
    Closed Accounts Posts: 9,495 ✭✭✭Mr. Presentable


    I melt the jelly, no water, with the cream cheese together on a bain marie (basin over hot water), then fold through whipped cream, then dish and fridge. I don't understand the egg in the base bit either.


  • #6
    KdjaCL
    Closed Accounts Posts: 20,346 ✭✭✭✭KdjaCL


    Baked bases for 30 mins (crap oven) due to the egg in or i may kill someone :p


    Was digestive biscuits so using the egg and sugar makes them stick afaik, if noone dies i will post the recipe :)


    kdjac


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  • #7
    The Sweeper
    Registered Users, Registered Users 2 Posts: 10,658 ✭✭✭✭The Sweeper


    To be honest my baking can leave a lot to be desired. I have a pretty cheap weighing scales and am pretty creative with recipes generally - something you can't do when you're baking. (Whatever about adding a handful of something to a recipe, what I mean is you can't start fecking about with the basic proportions of flour, eggs, butter, sugar etc. etc.)

    I made a delia cheesecake from scratch once - the amounts would have fed ten feckin people, it didn't set properly (it involved sheet gelatin) and ended up in the bin. I swear buying all the ingredients involved must've set me back £15 - never again.


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