Hi. Despite doing heaps of baking, I very rarely make cheesecakes, and my Mr nearly 16 has requested one for his birthday. Last time I made one it was fine, apart from some hard little bits of gelatine that hadn't dissolved. So, what's the secret! TIA
lynan,
Feb 12, 3:30am
Are you using powdered or sheet gelatine! If powdered, you may need hotter water and stir it to dissolve. Sheet gelatine, easy to see when it is all dissolved. Plus.dont let either get too cold before adding to your mix.
carlos57,
Feb 12, 3:31am
Thanks. It's powdered. From memory I used boiling water, but it was quite a while ago, so I may be wrong.
garfeild101,
Feb 12, 3:32am
i just did this about 20mins ago lol, i put 3tsp mixed with boiling water-guessed at about 1/4-1/3 cup full and let cool down a bit then stirred thru my mix =)
carlos57,
Feb 12, 3:38am
So that worked well!
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