Did I do something wrong, or is this just a fundamental characteristic of cheesecakes held together by gelatin? Is there anything I can do to make it less Jello-y? It was a plain key lime cheesecake, would the Jello-y quality be less noticeable if it had some elements of texture to it?
Sent by Sarah
Editor: Sarah, I have never made a no-bake cheesecake (although it is high on my list of things to do this summer!) so I am afraid I'm no help. Readers, we'd love your advice. Do you make no-bake cheesecakes with gelatin? How do you get the best texture?
(Image: Martha Stewart)