Guest guest Posted December 17, 2004 Report Share Posted December 17, 2004 Generally agar agar or kudzu Kim. Other varieties of " kosher " gelatin are made from fish or beef bones. So make sure you look for gelatin designed for vegetarian diets. BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2004 Report Share Posted December 17, 2004 Emma, do use agar in your cheesecakes ? I use about 1 1/2 Australian standard tablespoons of agar powder (boiled in 1 cup of water) in a large cheesecake. It comes out about the same as a regular dairy cheesecake. Kim. > Also, I have had a look at the archived cheesecake recipes. Mine > always turn out a little bit runny.... Any suggestions on how to > firm them up? > > Cheers > > Emma Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.