Working With Gelatin 4 – Butterscotch Cheesecake

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This cheesecake is a chiffon made with cream cheese and butterscotch. The list below describes that a chiffon is a custard gel that is partially set until the custard gel mounds slightly when dropped from a spoon that is mixed with egg whites with stiff peaks by folding the beaten egg whites in the custard gel. The custard gel of a chiffon may be mixed with ingredients similar to cream cheese, yogurt, chocolate, and butterscotch to give a chiffon more flavor.

The texture of this cheesecake is very pleasing. This cheesecake is delicate, soft and creamy. The filling melts in the mouth. The flavor of the cheesecake is sophisticated. The cheesecake is sweetened with butterscotch and sugar. The butterscotch adds a light flavor made with brown sugar and butter, but not the intense flavor from candy made with butterscotch. A recipe with different flavors may include yogurt and fruit. The recipe for the crust includes walnuts. The flavor of the walnuts adds more sophistication to this cheesecake.

Here is a list of different methods for using gelatin:

  • Gel – gelatin and water, juice, or broth (solids may be added to a gel after the mixture has chilled to “the consistency of unbeaten egg whites”)
  • Whip – gelatin that is partially set that is beaten until the gelatin is fluffy (solids are not added to a whip)
  • Snow – chilled gelatin that is partially set that is beaten with unbeaten egg whites (solids are not added to a snow)
  • Mousse – gelatin that is partially set until the gelatin mounds slightly when dropped from a spoon that is mixed with whipped cream by folding the whipped cream in the gelatin (solids may be added to a mousse)
  • Custard (boiled custard) gel  – a mixture of milk, gelatin, and egg yolks heated until the gelatin dissolves (after cooking the custard, the custard may be mixed with cream cheese, yogurt, flavored yogurt, chocolate, butterscotch…)
  • Chiffon – a custard gel that is partially set until the custard gel mounds slightly when dropped from a spoon that is mixed with egg whites with stiff peaks by folding the beaten egg whites in the custard gel (solids may be added to a chiffon)
  • Bavarian – a chiffon mixed with whipped cream by folding the whipped cream in the chiffon (solids may be added to a Bavarian) (consider folding the beaten egg whites last since they may lose volume if someone folds them too much)
  • Blend ‘N Gel – a clear or custard gel prepared in a blender or food processor, ice or another frozen food is usually added to a blend ‘n gel

Crust

  • Ingredients
    • 1 cup graham crumbs
    • 3 tablespoons melted butter
    • 1/2 cup finely chopped walnuts
  • Instructions
    • Combine all the ingredients
    • Press on the bottom of a 9-inch springform pan

Cheesecake

  •  Ingredients
    • 2 envelopes Knox Unflavored Gelatine
    • 2 1/3 cups milk, divided
    • 4 eggs, separated
    • 1/4 cup sugar
    • 1 teaspoon vanilla extract
    • 2 packages cream cheese, softened
    • 1 (6 oz) package butterscotch pieces (chips, chunks, morsels…)
  • Instructions
    • Using two bowls, separate the eggs
    • Beat the egg yolks and 1 cup of milk
    • Put the gelatin and 1 cup of milk in a saucepan
    • Pour the mixture containing the egg yolks in the saucepan
    • Heat the mixture in the saucepan over medium heat
    • Stir the mixture until the gelatin dissolves, about 5-8 minutes
    • Mix the vanilla in the custard gel
    • Chill the custard gel until the “mixture mounds slightly when dropped from a spoon,” about 10-15 minutes in the freezer (stir every 5 minutes)
    • Melt the butterscotch and milk using a microwave or a saucepan
    • Chill the butterscotch and milk mixture, about 10-15 minutes in the freezer (stir every 5 minutes)
    • Clean the bowl of the mixer and the wire whip attachment with a mixture of lemon juice and white vinegar (1:1 ratio)
    • Beat the egg whites to make soft peaks
    • Add the sugar
    • Beat the egg whites and sugar to make stiff peaks
    • Fold the beaten egg whites in the barely set custard to make a chiffon
    • Mix 2 cups of the chiffon with the butterscotch
    • Fill the crust by alternating each spoonful of chiffon that is put in the crust (follow this link to observe a person make a swirl cheesecake using this technique, notice that the filling is stiff, the person mixes Nutella with half of the filling, https://youtu.be/4peRy2vx7Wo)
    • Chill the cheesecake until the cheesecake is firm, about 4 hours

Download The Recipes:

Graham Cracker Walnut Crust

Butterscotch Cheesecake

Follow The Links To Observe Someone Fold:

Video Cooking How To Fold

Video Cooking How To Fold

Follow The Links In The Citations To Observe Someone Whip Egg Whites

1. “WHAT IS IT?,”  E.D.Smith® Foods, Ltd, accessed October 18, 2016, http://www.knoxgelatine.com/basics.htm.

2. “Whipping Egg Whites To Perfect Peaks.” YouTube video, 3:51. Posted by “Everyday Food,” March 12, 2016. https://youtu.be/zhuRyq7NrcA.

3. “How To Make Perfect Meringue | Cupcake Jemma .” YouTube video, 5:22. Posted by “Jamie Oliver,” March 12, 2016. https://youtu.be/ZPf7n2-KLfQ.

4. “Difference Between French, Swiss, and Italian Meringues?,” Cooks Illustrated, accessed October 14, 2016, https://www.cooksillustrated.com/features/8186-whats-the-difference-between-french-swiss-and-italian-meringues.

5. The Knox Gelatine Cookbook (New York: The Benjamin Company, Inc., 1977), 95-96.

6. Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker: The Joy of Cooking (New York: Scribner, 2006), 978.

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6 thoughts on “Working With Gelatin 4 – Butterscotch Cheesecake

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