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Hi Team Nigella, I recently made a couple of no-bake cheesecakes but I've found the texture to be very soft and lacking in density. I was just wondering if there would be a particular reason that this happened? Did I perhaps not beat the mixture for long enough or is this the normal consistency for a no-bake cheesecake? Thanks very much Bekah
Posted by bekahbarnwell. Answered on 8th May 2014 at 12.00
We doubt that there was any problem in the preparation of your cheesecake, it is more a case that no-bake cheesecakes, such as Nigella's Cherry Cheesecake (from Nigella Express and on the Nigella website) will not have the same texture and density as a baked cheesecake. The baked cheesecakes have a fairly dense, sometimes "squeaky" texture as they have been set with a combination of eggs and heat.
The exact texture of a no-bake cheesecake will depend on the ingredients used in the filling. Those which are made from just cream cheese (soft white cheese) or mascarpone will have a rich, fairly thick texture. Those that are a mixture of cream cheese and whipped cream will have a lighter texture but will be slightly soft. The cheesecakes that are set with gelatine may have a fairly smooth texture or a very mousse-like texture but will not be dense.
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