My past adventures with vegetarian gelatine have been unsuccessful, leading to much hair pulling, crying, and expense. This year I decided to research how to make chilled cheesecake without using a setting agent at all and discovered a wonderful new trick: I learnt that through the miracle of a chemical reaction between dairy products and citrus juice, one could set a cheesecake completely using only lemon juice
Here is the recipe I used for the lemon half
☑ Soya (check for soya lecithin)
☒ Gluten (unless you use gluten-free oats)
☒ Refined sugar products
For the bases:
- 6 ounces (170 grammes) spelt flour
- 2 ounces (55 grammes) rolled oats
- 2 ounces (55 grammes) cold butter, cubed
- 2 ounces (55 grammes) caster or brown sugar
- Pinch of salt
- Optional: Pinch of cinnamon
For the cheesecake mixture
- 10 ounces (300 grammes) soft cream cheese
- 3 ounces (85 grammes) caster sugar
- 5 fluid ounces (150 millilitres) whipping cream
- 1 tablespoon (15 millilitres) vanilla essence
- Grated zest and juice of 2 lemons
- Pinch of salt
- Make the biscuit base according to the recipe here, but empty the mixture into an 8 inch (20 centimetre) spring form tin instead. Allow to cool completely.
- To make the filling, beat the cream cheese and sugar together until smooth and creamy. Add in the whipping cream ands vanilla essence then beat until it forms soft peaks.
- Add the zest and juice of both lemons and the salt then beat briefly until well combined. Don't beat too much otherwise it will curdle.
- Working quickly, pour the filling onto the base and smooth out. Chill in the fridge for at least 2 hours, preferably overnight.
THIS TIME LAST YEAR: Soft Vanilla Fudge