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- 08-11-2012, 11:18 AM #1
- Join Date
- Aug 2012
Vege Gel for use in cheesecake - advice please
I needs some advice please!
I would like to make a cheesecake and have found a recipe in the Philladelphia cook book. However the problem is that it requires 1 x sachet of geletine. I am aware that Dr Oetkur does a Vege Gel geletine replacement but have never used it before. It says on the packet that you cannot simply swap geletine for this vege gel, you'd have to use low fat substitutes in your recipe like swapping cream for cream fraiche. So my first question is would you do this for a cheesecake? I dont feel that I want to swap cream for cream fraiche as the cream seems too important! Also, after googling vege gel and cheesecake I fould one instance of a complete disaster and the cheesecake collapsed after 24 hours in the fridge! Does anyone have any experience of vege gel, or can anyone advise on how to use it in this instance? Id really like to make this particular recipe rather than find another which doesnt require geletine!
Advice much appreciated!
- 08-11-2012, 01:27 PM #2
Sorry, cant advise, the cheesecake I make doesnt use gelatine really yummy though so let me know if you want the recipe (I know it says above you dont)
Hopefully someone will be able to advise