Romeo26222
Assistant Cook
Hello
I am making a No-Bake cheesecake, and I have a major problem to achieve the correct texture like the pastry shops do it..
as a picture is worth a thousand words, I am attaching the texture of the pastry shop cake and mine, the shop cake texture is almost like the baked one, creamy and have a firm structure, mine is more jelly like, not rubbery because I am not adding much gelatine but the texture is not the same and affects the taste too..
i read somewhere that some chefs adds corn starch and others add powdered milk to get this structure, I am clueless here and hoping for some advice..
my recipe:
300 gm cream cheese
200 ml whipping cream
70 gm powdered sugar
i sachet of powdered gelatin on 30 ml of hot water
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The pastry shop cake
My cake
I am making a No-Bake cheesecake, and I have a major problem to achieve the correct texture like the pastry shops do it..
as a picture is worth a thousand words, I am attaching the texture of the pastry shop cake and mine, the shop cake texture is almost like the baked one, creamy and have a firm structure, mine is more jelly like, not rubbery because I am not adding much gelatine but the texture is not the same and affects the taste too..
i read somewhere that some chefs adds corn starch and others add powdered milk to get this structure, I am clueless here and hoping for some advice..
my recipe:
300 gm cream cheese
200 ml whipping cream
70 gm powdered sugar
i sachet of powdered gelatin on 30 ml of hot water
---------------------------------------------------
The pastry shop cake
My cake
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