how to achieve this cheescake texture

Joined Feb 17, 2016
I am making a No-Bake cheesecake, and I have a major problem to achieve the correct texture like the pastry shops do it..

as a picture is worth a thousand words, I am attaching the texture of the pastry shop cake and mine, the shop cake texture is almost like the baked one, creamy and have a firm structure, mine is more jelly like, not rubbery because I am not adding much gelatin but the texture is not the same and affects the taste too..
i read somewhere that some chefs adds corn starch and others add powdered milk to get this structure, I am clueless here and hoping for some advice..

The pastry shop cake


My cheesecake

Joined Dec 13, 2005

  Good morning. Welcome to our baking forum. Sorry to learn of your baking disappointment.

Romeo, I believe it would help if you post the recipe & your manner of mixing & how you put this recipe together.

Till then enjoy the rest of the day.


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