Q: I made a no-bake cheesecake yesterday and it just didn't set. I used 3 teaspoons of gelatin, which the recipe says to mix with 1 1/2 teaspoons of boiling water. That wasn't enough, so I used a bit more, as another recipe said to use 1/4 of a cup. I boiled the water and put a little bit in a glass with the gelatin.
I stirred it and it was smooth. While it cooled, I mixed the cream cheese and sugar, then I added the gelatine mixture. But the gelatin wasn't smooth anymore — it looked curdled. After tasting it, didn't seem to have visible lumps, so I put it in fridge, but it just never set properly. I can't stop thinking why?
Sent by Vivian
Editor: To prevent lumps or roping, you either need to dissolve the gelatin in a warm liquid (as you did) and use it right away, or warm the gelatin after mixing it with liquid to dissolve it. It also helps to add gelatin to a warm base, though this isn't strictly necessary if the gelatin is totally dissolved and liquified. With your recipe, it sounds like you just needed to add the gelatin to the cream cheese base before it had cooled (or re-warmed it first). Take a look at this post about working with gelatin for more info:
Readers, any other ideas about what happened?