No bake cheesecakes

[FizzBumblebee]

Can anyone help me with my no bake cheesecake?

The first one I made two weeks ago was ok but wasn’t completely holding its shape once cut into. I’d had a few suggestions that I may have under-mixed it. To be fair it tasted great.

Today I have over-mixed it & wasn’t sure how to rescue it. I added some more icing sugar & double cream. Felt rather deflated and put it in the freezer. I will see how it turned out later, I’m sure it will taste fine but annoyed at myself.

No bake white chocolate cheesecake

Cheesecake filling:
Cream cheese 500g
White Chocolate 300g
Icing sugar 75g
1 tsp vanilla
Double cream 300ml

Method for filling:
Melt white choc
Whisk together Cream Cheese, Icing Sugar, and Vanilla until smooth.
Add your melted white choc to mix, and stir to combine
Add in double cream, whisk till thick & combined.

I'm by no means an expert (my first one I didn't have an electric mixer so was pretty much like water) however I have found Jane's Patisserie to be quite good and I know a lot of people use her recipes so if you are struggling with yours I would recommend looking on there!

Sorry I can't help with the over/under mixing but keep trying you will get there!

I do the Mary Berry easy lemon cheesecake and it always turns out well as long as it is left in the fridge long enough and tastes delicious.

I make a lot of no-bake cheesecakes; I whip the cream first until it forms soft peaks and then fold it into the cream cheese mixture and it always comes out perfectly. I tried adding the cream and then whipping it all together once and it didn't work nearly as well. Also make sure you use full-fat cream cheese, the light versions don't work.

https://www.bbc.co.uk/food/recipes/easyno-cookkcheesecake89811

This is lovely I made it the other day. X

This is my recipe

Only use one of the flavourings

Ingredients

1 200g tub Philadelphia cheese (or supermarket own brand cream cheese, or mascarpone for a special occasion)

1 small tub (75 ml) double cream

½ packet digestive biscuits

½ pack butter

75g caster sugar (can use any sugar for taste but caster is smoother)

Flavouring – fruit syrup, lemon juice, cocoa powder, or pureed fruit

Utensils

Mixing bowl and whisk or a food processor

Loose bottom baking tin

Plastic bag (freezer bags are good) and rolling pin

Microwavable bowl or small pan

1 desert spoon

Method

Put the biscuits in the bag and bash with the rolling pin until they are crumbs, put these in the tin. Melt the butter and pour over the crumb and then use the spoon to press the base in to the tin.

Put the cream in the bowl and whisk until stiff.

Add the sugar and cream cheese. You could also use artificial sweetener.

Add any flavouring and mix until you get a smooth mixture.

Pour (actually it is more of a dollop) on to the base and put in the fridge overnight

Sorry op can I just ask.

VetOnCall how do you remove cheesecakes from a cake tin. I want to send it to someone but don't want to give away the cake tin bottom with it!

itghjn

I use cake liners - there like a giant cup cake paper, use it to line the tin and then pull it out using the liner.

www.amazon.co.uk/Caroline-CAKE-TIN-LINERS-PACK/dp/B003KNAD9C?tag=mumsnetforu03-21

@itghjn sorry, I just saw this, I use a springform tin so it's easy to remove once it's set, and I put a circle of greaseproof paper in the base.