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Article: KITCHEN DETECTIVE: No-bake cheesecake better from scratch; Just the right amount of gelatin helps hold the dessert together
- Article from:
- Charleston Daily Mail
- Article date:
- July 28, 2004
- Author:
CopyrightCopyright 2004 Charleston Daily Mail. Provided by ProQuest LLC. (Hide copyright information)
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The Internet is flush with recipes for No-Bake Cheesecake made
with ingredients such as store-bought graham cracker piecrust, Cool
Whip, and a box of lemon Jell-O.
Not willing to use "convenience" ingredients, we wondered if we
could make a no-bake cheesecake from scratch, one that we would
really want to eat. After all, the idea is appealing, especially
during a hot summer.
The basic concept was clear enough. We would test cream cheese,
sour cream, heavy cream, various forms of milk (evaporated and
condensed), sugar, gelatin (in place of Jell-O), and flavorings.
We quickly discovered that a basic 9-inch springform pan needs
three 8-ounce packages of cream cheese.
Sour cream does help to ...