When searching for make-ahead recipes its usually because you need to feed a crowd. I have to have at least a 9x13" dessert.
I have to agree with mkayzak. The texture was not at all like a dense, rich cheesecake, it was far too light and almost airy, much more like a mousse.
I made this with no complications and it was amazing! I didn't read all the negative reviews before either. Use the 1 packet of .25 oz and I recommend boiling the 1/4 c water in the smallest pan you can find. Do not cook the gelatin, if it turns brown you'll ruin your flavor. My family and friends raved over this and I will be making it again. Thank you!
I have to say I made this successfully and the texture was not cheescake texture but more of a stiff mousse. It did not satisfy my cheesecake craving and i would not make this again.
Do you have to use the gelatin? Or, is there a gelatin substitute? Or, is there a vegetarian gelatin? This recipe looks fantastic and I'd like to try it.
I would say the fat is for one serving. If you add up the sour cream (about 10gm per serv) with the butter in the crust(15gm per serv) and the cream cheese (about 5gm), that would get you to 30gm per serving. You could use lower-fat versions of the sour cream and cream cheese and probably get an acceptable rich cake.
I printed out this recipe 3 or four weeks ago, before the error was corrected (planning ahead for Thanksgiving). Luckily I caught the gelatin error whiel coooking, before I used 2.5 oz! One .25 packet was perfect and everyone said they really enjoyed it!
Hi, with all due respect the correction said .25 ounce envelope which is the same as 1/4 ounce not 2.5 oz envelope.
I was wondering- the fat is for the whole thing, right? Not per slice... that just doesn't seem to make sense. Anyone know?
Ugh. How annoying. I had the same problem, and ended up spending wayyyy more $$ to buy all of the extra gelatin. This is the first time I've been very upset with RealSimple. Otherwise, I'm a happy customer!
Hello....I attempted to make this pumpkin cheesecake for my in-laws only to find out that what I made was more like gorilla glue!! The gelatin turned into a resin...no kidding. Obviously, I didn't serve this to the family. Thanks for the clarification! Maybe next time....
Oops! This recipe indeed has a typo. The correct amount should be 1 .25-ounce envelope of unflavored gelatin. Our web team will put in the correction. In the meantime, thank you for pointing out the error!
I had the same problem. Please explain the gelatin amounts.
I made this cheesecake. You have an error on the unflavored geltain. Each envelope is 1/4 oz. Your receipe calls for 1 - 2.5 oz envelope. They do not make that size. I made the receipe work, but I do not understand the measurement for the unflavored gelatin. Please let me know what it should be for future baking.