Happy New Year 2014!
I have been making no-bake cheesecakes for years with gelatine as my setting agent. However, in this new job of mine, my boss would like me to make my no-bake cheesecakes without gelatine. I have tried using recipes with cream cheese, condensed milk and whipped cream. However, it does not set firmly like how it does when you use gelatine. Some of the recipes allow the cheesecake to set into a pudding stage but will not firm up. Hence, once you cut the cheesecake, it does not look nice at the cake display counter. I know that the lemon juice helps to set a no-bake lemon cheesecake. But, if I am to do a no-bake peppermint cheesecake, will the lemon juice alter the taste? What's the percentage of lemon juice must I use to set the cheesecake?
I am at my wits and have look through my books and even called upon my mentor and he still insist that gelatine is the best setting agent.
Could any Chefs please share their experience or help me out on this? I am frustrated that I am defeated to a no-bake cheesecake.