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The Perfect Yellow Cake Recipe And Techniques
Last edited: 9/26/11
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why does a no bake cheesecake not set
So seriously, that mascarpone is likely breaking when you mix it in with the ganache. You might not realize it because the ganache is keeping everything together. Room temperature ganache is pretty tight so I'm assuming you're using the beater? Try adding stabilizer twice. Once when you are mixing the mascarpone with the sugar, next when you're mixing the mascarpone with the ganache.
when you need to "set" things, don't use icing sugar……you need gelatin or the like if you want to be able to make neat slices.
there are plenty recipes out there which are no bake cheesecake (in this area of europe its called quark something like drained fermented fresh cheese, dunno if it exists in USA)
it's the chocolate making it difficult so I'd surely play around with the recipe.
I'm suspecting the emulsion. Why cool the ganach? Why not heating cream and suger, adding it to the cheese and in the end adding chocolate (melted)? In theory it should set when it cools off. At least the fat of the chocolate.
In the end, I think the key to this is in the temperatures and mixing cheese and chocolate. If the suggested way doesn't work, you will simply have to tweak the recipy by having more of the right kind if fat compared to liquid, or adding gelatin or other gelling agent.
- why does a no bake cheesecake not set
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