Erica wrote:

Well, I am glad that I can now post comments for this recipe. DO NOT MAKE THIS UNDER ANY CIRCUMSTANCE!!! There is no way that this is the same recipe she made on the show. First off, it didn't set at all. The texture was like a gloppy mousse or a thick yogurt. NOT a sliceable cheesecake. The flavor was OK but I tasted more yogurt than cream cheese. Get a no-bake recipe off the back of a Philly cream cheese container or something, this recipe is just a flop.

posted on July 29, 2007 at 11:35 AM

Carol Miranda wrote:

I definitely agree ! No way will 1 tsp of gelatin set such a huge amount of filling. That too with yogurt. Just reading the recipe seems it will turn out a disaster and I love trying out all types of no bake cheesecakes.

posted on August 25, 2007 at 3:52 AM

Elena wrote:

great recipie.... thank a lot

im tray to make this cheese cake.....

xoxo

posted on December 5, 2007 at 6:42 PM

James wrote:

So I actually bought all the ingredients and was ready to make this before I realized that these previous comments been up here for months (almost a year..) So I thought, well I have all the ingredient and I won't use them on anything else, I will just try making it. BIGGEST MISTAKE. I purposely used little less yogurt with extra gelatin ( 1 TBSP instead 1 tspn) and still it did not settle. I could not cut this thing. In fact as soon as springform pan was removed entire thing just slowly collapsed and I had to transfer it into big stove pot. ( couldn't find anything else that was near by to hold entire "cake" in ) waste of time/money, i dumped everything into that pot and crumbled all the crumbs again and just made parfait instead so i dont waste it. big dissapointment.

posted on April 25, 2008 at 8:57 AM

Hira wrote:

Well maybe you lot didnt mix it in well? and plus chefs never ACTUALLY measure out EXACT amout of their ingrediants

posted on May 16, 2008 at 2:03 AM

Carl Rayl wrote:

Haven't tried this recipe... Generally it's 1 1/2 cup (Sour Cream, etc) + 16 oz Cream Cheese, so I'd drop the 3 1/2 cups of yogurt back to 1 1/2 cups and I would use 1 small box of suger-free Strawberry Jell-o for the gelatin. (most cheesecakes have 5 egges, and the gelatin is a replacement for those)

posted on May 19, 2008 at 6:12 AM

julia wrote:

i couldn't find flex 500 anywhere!! what is it? could i replace it with something else?

posted on June 8, 2008 at 3:51 PM

Fooddr1 wrote:

Well people there is a few things missing out of this, and to this day I will not understand why Chefs do not give you the whole story on how to make their recipes. Under a restaurant setting the food will always taste better then someone making it at home. Sorry that's the fact. The keys to making this is cheese cake are one the yogurt has to be room temp while the cream cheese at frig temp. And the egg whites (not even sure why they are in here) have to be as pretty stiff peaks for this and not that light. Gelatin has to be hot or warm to melt so it spreads out thru the ingredients, so when you mix in the yogurt it has to be as warm as possible so the gelatin melts in the yogurt. Let the yogurt stand and let the access water drain out of it, mix in the gelatin with the yogurt and let it stand for at least 15 minutes, before you blend it in with anything else. The gelatin is only going to thicken the yogurt even more it’s there to absorb the access liquid from the yogurt for one and will not anything with the cream cheese or the egg whites and then you DO NOT MIX everything together you fold it all together, so you do not break the whites. Another note with the yogurt YOU HAVE TO DRAIN IT YOU WANT IT THICK OR USE A CUSTARD YOGURT. and on the cream cheese do not let it warm up out of the frig whip the hell out of it for 2 min. scrap mix for another 2-3 till creamy smooth and add some of the sugar to this it will help mix it and it will help keep it dry. Once you add sugar to anything it will start to melt and turn to liquid so if you added the sugar to everything and it sit’s then blend it all together you now have extra liquid. So let the yogurt sit and warm, make the whites a bit stiffer and leave the cream cheese cold. Then when you are ready to combine all the ingredients together gently fold them together in to the cream cheese and make sure everything is blended well then chill. Remember Cream cheese will turn back into a solid, as long as there is not a lot of access liquid in it to keep it from turning back into a solid and leave everything as thick as possible. And it should come out as it should.
TY

posted on August 12, 2008 at 11:29 AM