With a walnut oat crust aka my dream cheesecake!
You are the best ! So much details that always helps!!
Hi! Baked this for friends and while it was delicious, it was very unstable and collapsed when sliced. Would a longer chilling time (I chilled for 6hrs) have helped? More Italian meringue? Stiffer meringue? Thanks in advance.
Hi Nicola - I am desperate to make this but i wonder how long it would last outside the fridge? Going to a party but will be on the train for a couple of hours. Presumably too long? Thankyou!
Hi Nicola! You mention Vinegar in the ingredients list but I couldn’t see it in the method. Which step does it go in?
I don’t have a thermometer - is there a way to do this without? Or with Gelatine?
Would this freeze well (without the toppings of course)?
This cheesecake recipe is truly special! Interestingly, I tried the mouse as soon as I brought it together, and it had a very pronounced feta flavor, but once set, the flavors married together beautifully. The feta added depth without overpowering, resulting in a very harmonious blend. There’s also a VERY NICE contrast of sweet mousse and almost savory crust - not sure whether it was implied by the recipe but I slightly overcooked the cookies so potently it masked the sweetness of the crust but regardless, it worked really well! I also used Odysea feta, and in the end got a very stable mousse. Thank you so much for this amazing recipe and for your great work on Kitchen Project. The newsletter definitely makes me excited every Sun morning :)
It was a heavenly mess and my mates adored the base. It was served right out of the fridge, but will try your brand of feta next time (can't remember the brand I used but it felt quite "dry" compared to other fetas) and will whip the meringue a bit longer. Thanks for the advice. Really enjoying your recipes and learning from your development work.