A Crafts Community For Craft Ideas & DIY Projects - Craftster.org
Help | About | Contact | Press | Advertise | Cookie Policy | Terms | Site Map
Welcome, Guest.
Please login or register.

Random Tip: You can organize your bookmarks into folders!  Read more here.
Total Members: 320,305
Currently Running With Scissors:
191 Guests and 1 User
Home Craftster Community Crafting Articles Craft Tutorials My Craftster Crafting Calendar City Guides Craft Shop

Pages: [1]
Jump to page:
  Show Images Only     Send this topic  |  Print  |  Bookmark  
Topic: A question about cheesecake...  (Read 1613 times)
Tags for this thread:  Add new tag
Share the love... Pin it Submit to reddit
« on: February 15, 2014 08:47:17 PM »

Sooo for valentines day i made by bf a kiwi lemon cheesecake. It was my first time trying to make cheesecake and i decided to go for a no bake recipe. I followed the recipe exactly and the texture ended up somewhat soft while the flavor was pretty good. Is that normal or did i do something wrong? My mom actually bakes her cheesecakes and they come out amazing everytime. I am going to do that for his birthday:)

Bonus picture:

Another question, does anyone know of a store where i can get the actual cheesecake tins? The ones with the removable bottoms? I had to make due with what i had in the house, idk if thats part of the problem or what...


« Reply #1 on: February 15, 2014 08:59:07 PM »

It's called a springform tin and you can buy them from pretty much any kitchenware shop.

Chilled cheesecake is often less firm than baked cheesecake. Unless it was actually runny, that's probably just normal. 
Global Moderator
Guest Blogger
Bath and Beauty Moderator
Quilting Moderator

Tutorial Contributor

Friend of Craftster Friend of Craftster

Soapmakers do it with bubbles
Offline Offline

Posts: 20022
Joined: 25-Apr-2007

Don't be a soap licker

View Profile WWW
« Reply #2 on: February 15, 2014 11:52:55 PM »

Did you mix any of the kiwi into the cheesecake? I think that when you make jello it tells you not to put kiwi or pineapple into it because it won't set up as well. So that could be part of it, but yeah in general a no bake cheesecake is more pudding textured than one you bake.

Love to cook, have an overflowing pantry, or want to save a little money on your grocery bill?
Join the Pantry Challenge Cookalong!

Instagram: Soapsbymaremare
Sewing in General Moderator
Tutorial Contributor

Friend of Craftster Friend of Craftster

Online Online

Posts: 11524
Joined: 31-May-2010

View Profile WWW available for personal swaps
« Reply #3 on: February 16, 2014 03:47:15 AM »

I recently bought a set of springform pans at WalMart to make my first cheesecake.  Smiley  If you're looking for a denser texture, a baked version is the way to go. 

« Reply #4 on: February 16, 2014 05:21:02 AM »

thanks guys! Yeah I had no idea the texture was going to be softer when i picked out that recipe. i will definitely try baking next time!

I put lemon curd in the cheesecake, but i didnt put kiwi in it.

Offline Offline

Posts: 2898
Joined: 26-Jun-2005

Am I retired yet?

View Profile WWW
« Reply #5 on: February 16, 2014 06:46:49 AM »

If you're doing a no-bake, it's best to put the fruit on just before serving so the fruit doesn't sweat into the "cake" part too much. Once in a while I get a craving for a no-bake. It's got a bit of a different flavor, brings back childhood memories.

Threads you might like:
Pages: [1] Jump to page:
  Send this topic  |  Print  |  Bookmark  
Jump to:  

only results with images
include swap threads
advanced search

Latest Blog Articles
@Home This Weekend: Pom Pom Shades
February 21, 2018 Featured Projects
Tute Tuesday: Ribbon Scarf

Support Craftster
Become a
Friend of Craftster

Buy Craftster Swag
Buy Craft Supplies

Craftster heartily thanks the following peeps...

Follow Craftster...

Powered by MySQL Powered by PHP Powered by SMF 1.1.11 | SMF © 2006-2009, Simple Machines LLC
SimplePortal 2.3.5 © 2008-2012, SimplePortal
Valid XHTML 1.0! Valid CSS!

Copyright ©2003-2018, Craftster.org an Internet Brands company.