funcurls
Never gets tired of SW!
Hi all,
I made the white choc, strawberry and ginger cheesecake today from the new SW mag and although it was delicious I encountered some technical problems and wondered if anyone can help please!!
Firstly the gingersnap biscuit base didn't spread far enough for the tin so I had to use 12 instead of 6 (but used the same amount of l.f. spread), increasing the syns from 4 to 6 per slice (1/6 of the cheesecake). Secondly, because I had to bake the cheesecake mixture in the tin, when it was set, it came away slightly from the edge of the tin and when it had cooled and I poured the jelly over the top it ran down the edge and leaked out of the tin, leaving only a small amount of jelly sitting on top! I thought I had to use a loose-bottomed tin, but is it possible to line a fixed bottomed tin with paper, and lift the cheesecake out afterwards? Advice would be much appreciated! It tasted yum, but the presentation was very different to the pic in the magazine!!!X
I've since realised that my tin was 8", hence the need for more biscuits, but even then it produced quite a small cheesecake! When made in a 6" tin it must be very small, but I suppose because of the mixture, it would produce a deeper result!!X
I made the white choc, strawberry and ginger cheesecake today from the new SW mag and although it was delicious I encountered some technical problems and wondered if anyone can help please!!
Firstly the gingersnap biscuit base didn't spread far enough for the tin so I had to use 12 instead of 6 (but used the same amount of l.f. spread), increasing the syns from 4 to 6 per slice (1/6 of the cheesecake). Secondly, because I had to bake the cheesecake mixture in the tin, when it was set, it came away slightly from the edge of the tin and when it had cooled and I poured the jelly over the top it ran down the edge and leaked out of the tin, leaving only a small amount of jelly sitting on top! I thought I had to use a loose-bottomed tin, but is it possible to line a fixed bottomed tin with paper, and lift the cheesecake out afterwards? Advice would be much appreciated! It tasted yum, but the presentation was very different to the pic in the magazine!!!X
I've since realised that my tin was 8", hence the need for more biscuits, but even then it produced quite a small cheesecake! When made in a 6" tin it must be very small, but I suppose because of the mixture, it would produce a deeper result!!X
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