Image is for illustrative purposes only.
This is a cold-set cheesecake filling built on Neufchatel cheese, a fresh cheese very close to cream cheese but a little lighter and softer. Condensed milk sweetens it, lemon juice and a pinch of citric acid sharpen it, and a small amount of gelatine gives it just enough body to hold a clean edge when the ring comes off.
The texture is smooth and creamy rather than dense, with a gentle tang that keeps it from feeling heavy. It goes straight onto a biscuit crumb base or a thin sponge layer, sets in the fridge without baking, and takes fruit, jelly mirrors or glazes on top beautifully.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 1233
Number of Units: 1
Unit Size: 22 cm round cheesecake ring, about 4–5 cm high
|
|
|
WEIGHT
(grams)
|
ALTERNATIVE METRIC
|
INGREDIENT
|
IMAGE
|
CONDITION
|
|
A
|
500 |
17.6 ounces
|
Neufchatel Cheese
Neufchatel is a soft, fresh, spreadable cheese with a mild tang and slightly less fat than full cream cheese, which gives fillings a lighter body. Ordinary cream cheese can be used in its place.
|
|
room temperature |
|
B
|
500 |
2.1 cups
|
Thickened Cream
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
|
|
cold |
|
C
|
200 |
7 ounces
|
Condensed Milk
Condensed milk is cow's milk that has had most of its water removed and sugar added, leaving a thick, very sweet, pale golden syrup. It sweetens and enriches cold-set fillings at the same time, without adding extra liquid.
sweetened
|
|
|
|
D
|
1 |
|
Citric Acid
Citric acid is the natural acid found in lemons and other citrus fruit, sold as fine white crystals or powder. A small pinch sharpens the flavour of sugar syrups and helps stop them crystallising during storage.
|
|
|
|
E
|
2 |
0.4 teaspoon
|
Vanilla Essence
Vanilla Extract is made with 100% pure vanilla beans. With a sweet, syrupy consistency, this Vanilla is ideal for use in icings, drinks and whipped cream as well as classic baking recipes. Vanilla Essence is commercially manufactured by chemicals and is more of a watery consistency as opposed to vanilla extract which is thicker and a lot fuller and richer in flavour. You can replace one with the other but use 50% more of essence. For example, for 1 teaspoon of extract, use 1.5 teaspoons of essence.
|
|
|
|
F
|
15 |
0.5 ounce
|
Gelatin
Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.
powdered
|
|
|
|
G
|
15 |
1 tablespoon
|
Fresh Lemon Juice
Fresh lemon juice is the juice squeezed from whole lemons and strained of seeds and pulp. It gives a natural sharpness and aroma that bottled juice cannot match, and roughly three medium lemons will yield the amount needed here.
|
|
strained |
|
|
1233
|
|
|
|
|
Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
|
STEP
|
ACTION
|
DETAIL
|
CONDITION
|
|
1 |
Prepare |
Have your crumb base or sponge layer already pressed into a 22 cm ring and chilled, sitting on a flat board or tray lined with baking paper. |
Base firm and cold before the filling goes on |
|
2 |
Soak |
Sprinkle F (gelatine powder) over 75 g of cold water in a small bowl and leave it to stand. |
Granules swollen and spongy, about 5 minutes |
|
3 |
Dissolve |
Warm the soaked gelatine gently over a pan of hot water or in short bursts in the microwave, then stir in G (fresh lemon juice) and D (citric acid). |
Clear liquid with no grains left; do not let it boil |
|
4 |
Soften |
Beat A (Neufchatel cheese) on low speed until smooth, then beat in C (condensed milk) and E (vanilla essence). |
Completely smooth with no lumps of cheese |
|
5 |
Temper |
Pour the warm gelatine mixture into the cheese in a thin stream while the mixer is running on low. |
Evenly blended; work quickly so the gelatine does not set in threads |
|
6 |
Whip |
In a separate clean bowl, whip B (thickened cream) to soft peaks. |
Holds a soft, drooping peak — do not over-whip |
|
7 |
Fold |
Fold the whipped cream through the cheese mixture in two or three additions. |
Light, even and streak-free |
|
8 |
Fill |
Pour the filling into the prepared ring and level the top with a palette knife, tapping the tray lightly to settle it. |
Flat, smooth surface with no air pockets |
|
9 |
Set |
Refrigerate until firm, at least 4 hours or overnight. |
Set right through and firm to a light touch in the centre |
|
10 |
Unmould |
Warm the outside of the ring briefly with a cloth or a quick pass of a heat gun, then lift the ring straight up. |
Clean, sharp sides |
Important Notes
This batch makes about 1,230 g of filling, enough for one 22 cm round cheesecake about 4–5 cm high, or two smaller 16 cm cakes. Keep it refrigerated and use within three days; it is a fresh dairy filling and does not like being left at room temperature. The citric acid is a very small amount but it lifts the flavour and helps the filling taste fresh — measure it carefully, as too much will make the cheese grainy. Top with fruit, a jelly mirror or a clear glaze once the filling is fully set. The filling can be frozen in the ring, but glaze it only after thawing in the fridge.
Tools & Arrangements
Electric mixer with paddle and whisk attachments, mixing bowls, small bowl for soaking the gelatine, spatula, palette knife, digital scales, 22 cm cake ring, flat board or tray, baking paper.
