Wondering if anyone could help!
I decided to make a cheesecake, which wasn’t that smartest thing I have
ever done! I
Went to the local shop to find the ingredients, but they didn’t have
whipping cream
Only double (in another stupid moment) I rang my mother and asked if
this was ok?
She said fine! So got home, followed the recipe! Only problem is that
the mixture
Wouldn’t thicken! And still wont, I have the mixture in the fridge!! I
was hoping if
Someone knew of any ideas on how to make it thicken? Also if I put it in
the oven like it is, do you think it would be ok?

"Rhiannon" wrote in message
Only problem is that
the mixture
Wouldn't thicken! And still wont, I have the mixture in the fridge!! I
was hoping if
Someone knew of any ideas on how to make it thicken? Also if I put it in
the oven like it is, do you think it would be ok?

It will thicken in the oven. It is like a custard, watery in, solid out.

"Rhiannon" wrote in message
Only problem is that
the mixture
Wouldn't thicken! And still wont, I have the mixture in the fridge!! I
was hoping if
Someone knew of any ideas on how to make it thicken? Also if I put it in
the oven like it is, do you think it would be ok?

It will thicken in the oven. It is like a custard, watery in, solid out.

"Rhiannon" wrote in message
Only problem is that
the mixture
Wouldn't thicken! And still wont, I have the mixture in the fridge!! I
was hoping if
Someone knew of any ideas on how to make it thicken? Also if I put it in
the oven like it is, do you think it would be ok?

It will thicken in the oven. It is like a custard, watery in, solid out.

Try mixing in a little bit of cornstarch powder. I don't know
for sure that it will work but it is a thickening agent. I do
know that if you put it in the oven like it is, it won't set.
Good luck!

Try mixing in a little bit of cornstarch powder. I don't know
for sure that it will work but it is a thickening agent. I do
know that if you put it in the oven like it is, it won't set.
Good luck!

"Rhiannon" wrote in message
...
Wondering if anyone could help!
I decided to make a cheesecake, which wasn't that smartest thing I have
ever done! I
Went to the local shop to find the ingredients, but they didn't have
whipping cream
Only double (in another stupid moment) I rang my mother and asked if
this was ok?
She said fine! So got home, followed the recipe! Only problem is that
the mixture
Wouldn't thicken! And still wont, I have the mixture in the fridge!! I
was hoping if
Someone knew of any ideas on how to make it thicken? Also if I put it in
the oven like it is, do you think it would be ok?

You need to post the recipe. Genuine cheesecake is baked. There are
"cheesecakes" that are not baked, however. It is hard to tell what we are
dealing with if you don't post the recipe. Didn't is indicate if it should
be baked or not?

"Rhiannon" wrote in message
...
Wondering if anyone could help!
I decided to make a cheesecake, which wasn't that smartest thing I have
ever done! I
Went to the local shop to find the ingredients, but they didn't have
whipping cream
Only double (in another stupid moment) I rang my mother and asked if
this was ok?
She said fine! So got home, followed the recipe! Only problem is that
the mixture
Wouldn't thicken! And still wont, I have the mixture in the fridge!! I
was hoping if
Someone knew of any ideas on how to make it thicken? Also if I put it in
the oven like it is, do you think it would be ok?

You need to post the recipe. Genuine cheesecake is baked. There are
"cheesecakes" that are not baked, however. It is hard to tell what we are
dealing with if you don't post the recipe. Didn't is indicate if it should
be baked or not?

"Margaret Robinson" wrote in
:

It seems that you're implying that you mixed the whipping cream
replacement into the batter. I find that odd. The cheesecakes I've
made only require whipping cream as a garnish.

In the book, _Joy of Cheesecake_, there are numerous recipes where whipping
cream is used *in* the batter along with cheese, eggs, sugar, etc.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Margaret Robinson" wrote in
:

It seems that you're implying that you mixed the whipping cream
replacement into the batter. I find that odd. The cheesecakes I've
made only require whipping cream as a garnish.

In the book, _Joy of Cheesecake_, there are numerous recipes where whipping
cream is used *in* the batter along with cheese, eggs, sugar, etc.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Margaret Robinson" wrote in
:

It seems that you're implying that you mixed the whipping cream
replacement into the batter. I find that odd. The cheesecakes I've
made only require whipping cream as a garnish.

In the book, _Joy of Cheesecake_, there are numerous recipes where whipping
cream is used *in* the batter along with cheese, eggs, sugar, etc.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Margaret Robinson" wrote in message
...
It seems that you're implying that you mixed the whipping cream
replacement
into the batter. I find that odd. The cheesecakes I've made only require
whipping cream as a garnish.

Every recipe that I can think of that I have ever made used either heavy
cream and/or sourcream in the batter. I would be interested in seeing one
or more of your recipes.

It seems that you're implying that you mixed the whipping cream replacement
into the batter. I find that odd. The cheesecakes I've made only require
whipping cream as a garnish.

It seems that you're implying that you mixed the whipping cream replacement
into the batter. I find that odd. The cheesecakes I've made only require
whipping cream as a garnish.

HOLY SMOKES!!!!
Girl, Cheesecake is one of the easiest things to make in the world!!!! In
the state your cheese cake is described as, maybe I'd add about 3 T. of
unflavored gelatin disolved in about 1/2 c. water, then blend and put back
in the fridge.
HOWEVER!!! If it has eggs in it as the original recipe calls for, BAKING
will solidify it. My basic recipe is:

Sheilah's Foolproof Basic CHEESECAKE

I take one spring form pan lightly greased and floured.
Many use a graham cracker crumb recipe for the crust, I just use oreos
crunched up or sugar cookies, I use a rolling pin to crunch up or crumb the
cookies, then line the bottom of the greased & floured spring form pan.
PREHEAT OVEN @ 300 DEGREES. With wide dutch oven or roaster w/ 1" or more
of water.

THEN, I blend or whip
8 eggs
8 oz. sour cream
2 pkgs cream cheese @ room temp (can be melted in microwave for about 1
min.)
1 pkg gelatin (no dissolving just add to mixture)
2 T. grated lemon rind
1 t. vanilla
1 t. salt
1 1/2 c. granulated sugar
BLEND or whip all ingredients till ultra smooth, it foam peaks form, stir
down. TRICKLE ontop of cookies in springform pan easily as dumping mixture
may displace the crumbs throughout the cake. COVER SPRINGFORM PAN with oven
proof plate, foil or pie tin. Place Springform Pan into a wider pan with 1"
of water Bake @ 300 degrees for 90 min. Test with toothpick to assure
center is baked. (depending on alt. and varying oven temp) Top with thawed
frozen fruit, melted chocolate, sour cream w/sugar or all.

"Rhiannon" wrote in message
...
Wondering if anyone could help!
I decided to make a cheesecake, which wasn't that smartest thing I have
ever done! I
Went to the local shop to find the ingredients, but they didn't have
whipping cream
Only double (in another stupid moment) I rang my mother and asked if
this was ok?
She said fine! So got home, followed the recipe! Only problem is that
the mixture
Wouldn't thicken! And still wont, I have the mixture in the fridge!! I
was hoping if
Someone knew of any ideas on how to make it thicken? Also if I put it in
the oven like it is, do you think it would be ok?