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Cheesecake collapsed!

5 replies

cherrytree63 · 17/12/2015 12:52

I recently made a no bake cheesecake for the first time using the BBC good food recipe. I didn't add lemon juice, substituted the vanilla pod for essence, and used castor sugar instead of icing. If it's at all relevant, I used half Philadelphia and half Lidls own brand soft cheese. It was perfect and delicious!
The 2nd time I made it, I used icing sugar, and all Lidls cheese, and it would not set, tasted fine though.
My third attempt I went back to the castor sugar, used Sainsbury soft cheese, not only did it not set, the cream and the cheese seemed to separate!
I haven't changed any of the method, used the same utensils, and the base has been fine.
Any tips or ideas of what I did wrong gratefully accepted!

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TheSpottedZebra · 17/12/2015 16:13

You didn't use low fat soft cheese, did you? That doesn't work.
Also I find that you can over beat cream cheese and it loses its 'oompf'. I had a disaster with a cream cheese filling for a cake, one that I'd made quite a few times before, and I think I over beat it. And it all oozed out of the cake, and off the cake, and the layers of the cake separated. Not my proudest moment.

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IHaveBrilloHair · 17/12/2015 16:53

Low ft doesn't work, it might be that, I find you have to look hard for full fat dairy now, Tesco substituted my full fat cottage cheese for fat free, noooooooooo.

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cherrytree63 · 17/12/2015 20:18

All full fat, and double cream! I'm just puzzled as to why the first one set perfectly.
Anyone tried it with mascarpone?

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TheSpottedZebra · 27/12/2015 18:28

Hmm, oddly - after posting on this thread a couple of weeks ago - this happened to me today. I've made it a million times before, and it's only mixing stuff together.

Has cream cheese changed?

Any ideas what I can do with a vat of unset cream cheese/cream combo?

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cherrytree63 · 28/12/2015 07:45

I've made two very successful cheesecakes since my disasters!
The recipe I used just said to mix the ingredients, but I beat them with my new electric blender thingy. I made one with half mascarpone, half Philly, which had a lovely mousse texture, and the other all Philly.
I must have beat the first one but then forgot