I have a recipe for an unbaked cheesecake that calls for powdered gelatin to be soaked in water, then heated to melt. When I add it to the cream cheese mixture the gelatin turns into lumpy, thick strands. What am I doing wrong?
With gelatin, you have to remember that it is liquid when hot and solid when cool. It is a popular addition to cold desserts that must be stabilised. But if you add warm gelatin (liquid) to something cold it will immediately turn into lumps or strands rather than blend in. You have to make sure the two mixtures are at similar temperatures so the gelatin is not 'shocked' into forming too quickly.
For a cheesecake, let the cream cheese reach room temperature before beating it with the sugar and other flavourings. Pour the amount of liquid called for in the recipe into a small bowl and sprinkle the gelatin slowly and evenly onto the surface. This allows each grain of gelatin to absorb water, which helps prevent lumps. Let the gelatin soak for a few minutes then heat to dissolve.
Scoop a couple of spoonfuls of the cream cheese mixture into another bowl and quickly stir the liquid gelatin into it. Add a few more spoonfuls of the cream cheese mixture and stir. Then pour the gelatin mixture back into the main bowl of cream cheese and beat to incorporate - it should be smooth. Pour the mixture into a cake pan and refrigerate until it is set.