This thing looks promising... I've never seen gelatine leaves up until now. Any idea how many grams of gelatine "powder/crystals" to use? Is sugar mandatory? I hate taste of stevia and would not allow myself to put 170 grams of sugar to anything these days 😄 I assume it is just for taste and I could get away with less sugar by adding fruits, berries, maple syrup on top?

@Over40FightingFit

10 күн бұрын

Thanks for such a good comment. Honestly, I'm the opposite. Powdered is available in the UK, but not where I shop. The pack of Dr Oetker gelatin I used says 4 leaves of gelatin will set 570ml (1pint) of liquid; from a quick Google, the brands I've checked about 12g should set the same amount of liquid, but check the label, and you might have to do a little trial and error and adjust the amounts. As for sweetness, without the stevia/sugar, this dish is essentially blended cottage cheese and Greek yoghurt, which isn't the worst. But adding fruit to the blender when blending cottage cheese and yoghurt would work perfectly. You could also check the flavour/sweetness before the gelatin step. You might get away with the same amount of gelatin for fresh berries, but frozen ones would add more liquid, so you would need more gelatine. Again, a little trial and error. Also, you could half the amount of stevia and use berries. You'd get less of the stevia flavour as it would be masked by the berries. Alternatively, you could make a berry compote to top the cheesecake with: 350g frozen berries (blueberries works really well) 1tbsp lemon juice 2tbsp water 1/4 tsp Xanthan Gum Add all but the xanthan gum to a saucepan, boil, set the heat to low and cook until the berries become really soft and start to split. Remove from the heat, add the gum, and mix well (watch for clumps). Let the compote cool, and put a spoon on top. Let me know if you have any other questions, I know I've just hit you with a wall of text there, but there are quite a few directions you can take with this.

@romascebis

9 күн бұрын

@@Over40FightingFit Tried it. Used 50g of white sugar and ~10g of gelatine (it would be equivalent for 500ml of liquid). More sugar definitely would taste better, I'll try erythritol next time. Not sure what consistency it should end up in but I think I would prefer a bit more gelatine. And had to use 3 times more milk as cheese turned out too thick after the first blending, more like whipped cream rather than pourable liquid. All in all it's a keeper 👍...

@Over40FightingFit

9 күн бұрын

Thanks for trying this out and coming back to me with your results! Strange that your cottage cheese went thick, but you did the right thing with the milk to overcome that. Out of curiosity, was it a low-fat cottage cheese? The constancy should be very similar to a baked cheesecake. It should be able to stand on its own if taken out of the ramakin or cake mould. Erythirol should work just fine, so long as you get as close as possible to the equivalence weight to the 170g of sugar. The cheesecakes definitely need some sweetness, though. I love cottage cheese and Greek yoghurt, but they both REALLY need flavouring of some kind, whether it's sweet or savoury! Have you considered something similar to these: amzn.to/4cFpnjn They're pretty low in calories, and a small amount goes a long way to sweetening things.

@romascebis

9 күн бұрын

@@Over40FightingFit I bought vanilla extract drops, stevia drops and myprotein's sugar free "golden syrup". Both latter were awful in taste. I don't mind savory taste of thus cheesecake as long as it goes with a little splash of maple syrup on top to get that kick of sweetness. I haven't tried erythritol, but always wanted to, so going to the store now to get another go. If it has to stand on its own then definitely it needs more gelatine. Because now you can see that there is some gelatine because of glossiness around, but the middle is not firm enough, more like puree

@romascebis

9 күн бұрын

150g of erythritol was too much for my taste. 15g of gelatine did the job perfectly.