Comments on: Cheesecake, rearranged

By: veronicay

veronicay — Mon, 14 Sep 2009 07:56:02 +0000

Hi Carol

hmm, I’m in France so it’s difficult to recommend anything. It’s standard to get gelatine in sheets here; I’ve never seen powder. Sheets are much easier to use, but you can of course use powder instead. I googled a bit and most sites seem to suggest that one 1/4 oz (7g) packet of powder is equal to 3-4 sheets of gelatine. I would err on the low side, because I dislike really firm jellies, and in the case of the Cheesecake, Rearranged you aren’t turning it out, so it doesn’t matter if it’s on the soft side.

Hope this helps!

By: Carol VR

Carol VR — Sun, 13 Sep 2009 23:49:05 +0000

Me again, have you any details on the sheets of gelatine you use??? I love to be able to convert the sheets to powder if necessary.

Do you have any details such as weight of each sheet, conversion, etc?

By: Carol VR

Carol VR — Sat, 12 Sep 2009 18:53:29 +0000

Hey partner. Coming across from the T&C challenge this month.

I am undecided as to whether I would like to make the Cheesecake, rearranged or your Lemon Cheesecake.

I may try both.

I’ve never used gelatine sheets… only the powdered kind. I guess I’d better start a search for where I can obtain them.

Wish me luck.

By: Ivy

Ivy — Wed, 01 Oct 2008 19:51:10 +0000

What is not to like? exactly. This dessert looks so delicious and gourmet yet takes 10 minutes. Yes-this recipe is for me. I will try this next time I have peeps over.