i usually follow this recipe:Crust:1 cup crushed graham crackers ( M.Y san Crushed graham crackers )1 tablespoon sugar1/3 cup butter ( Dairy Creme )Cream Cheese Filling:1 225 gram pack cream cheese ( i use magnolia cream cheese )1/2 cup sugar1 1/4 cup thick cream1 tablespoon ( i use 2 tspmore ) gelatin dissolved in1/4 cup hot water1Line a 9 inch spring form pan with aluminum foil.Prepare crumb crust:1Combine all ingredients in a bowl2.mix well3.press evenly over the base of the prepared pan.4.refrigerate for 30 minutes.Prepare cream cheese filling:1Process cream cheese and sugar in a blender2add cream and process until smooth and Well-combined3.add cooled gelatin mixture4Pour into chilled crust5refrigerate for 8 hours.Well I refrigerated it for 27 hours but its still smooth and not sturdy.
A real cheesecake is bakedWhat you have here is a refrigerated cheesecake recipe It's possible your gelatin was too old It's also possible you inadvertently measured a wet ingredient incorrectlyWet ingredients do need to be measured in cups designed to measure liquidsAlso, sometimes we're just thinking about other things, or not paying attentionBarring those problems, you might want to try a different recipeYou can salvage this one by piling it into tall cocktail glasses and treating it like a cheesecake parfaitLayer it with fruit or chocolate sauce and it will be just as impressive.
If they're steel, then yes, they can go in with steel recyclingwhy would you need a reference from something so obvious?
