Uncooked Cheesecake Recipe

Cheesecake - Uncooked

For a 9-in crust, shallows-style. For a 9 or 10 in springform, I would guess that 150% quantities would work.

			Cheesecake filling:
1/2 sachet	¼oz	7g	Gelatine
½c	3½oz	100g	Sugar
1c	8fl oz		Water, milk, juice
½-2/3c	4-6fl oz		Heavy / whipping cream
2 packs	16oz		Cream cheese
1t			Vanilla extract (opt)
1t			Orange oil (extract) (or ½t) (opt)
	4oz		Chocolate chips (3-6oz) (opt)
1 can	11oz		Mandarine segments (opt)
			Crust, 9in:
		220g	Dry biscuits (cookies)
		95g	Butter
		65g	Brown sugar (opt)
			Crust, 8in, or thinner 9in:
		175g	Dry biscuits (cookies)
		75g	Butter
		50g	Brown sugar (opt, maybe if biscuits are not sweet)

Drain mandarine segments if using, and use syrup in place of part of liquid and sugar;
Either pour boiling water over sugar and gelatine and stir to dissolve, 3-5 mins,
Or mix liquid, sugar and gelatine, let stand 2 mins, warm over low heat until dissolved;
Beat cheese until smooth;
Beat in orange or vanilla extract;
If using cream, opt beat in at this stage;
Beat in gelatine / syrup mixture gradually;
If using cream, opt let mixture cool slightly, and fold in whipped cream;
Spoon over crust, layering chocolate chips or mandarine segments;
Serve slightly chilled.

Notes:

2006/10/13 Worked well without any cream, with orange juice, orange oil (1t) and dark chocolate chips. Set within about 3 hrs in fridge. Cream cheese was a bit too cold, and so added a little gelatine syrup initially, but only add a small amount or some lumps will not be broken up. Some air was beaten in to mixture, and it slightly overflowed the base, and significantly overflowed with the chocolate chips. The result had a good texture sensation and very good flavour, but it looked a little gelatinous. Cream may improve this, but will further add to volume, so have a small mouse mould to hand.
2006/10/22 Crust for 2 6oz ramekins: 1oz g crakers, 1/2 oz butter (melted) 1/3 oz sugar. 1/2 sachet gelatin, 1/2 c cream, whipped and folded in. Otherwise as /10/13. Distributed between "9in" premade crust and 2 ramekins. Method for mixing: started with a small amount of the gelatine syrup, added pieces of cold cream cheese, one at a time, added orange oil early on and some extra gelatine syrup later. At end added remaining gelatine syrup and beat for a while to incorporate air and get smooth before folding in cream.
2006/11/22 Lemon: juice of 1 lemon plus water instead of OJ. 1/2t lemon oil, because also using it in the lemon curd. 200g Swedish cookies and 90g ish of butter for base. Otherwise as /10/22.
2006/12/07 As /11/22 but with 3/4 sachet. Cream cheese was warm enough that a little cooling in the fridge before adding cream was useful.