What is the function of gelatine in cheesecake?

1. Stabilizing the Filling:

* Structure: Gelatin is a protein that forms a gel when it interacts with water. This gel provides a firm and stable structure to the cheesecake filling, preventing it from becoming runny or collapsing.

* Preventing Separation: Gelatin helps to suspend the other ingredients, such as cream cheese, sugar, and eggs, and prevents them from separating. This ensures a smooth and consistent texture throughout the cheesecake.

2. Enhancing Texture:

* Smoothness: Gelatin helps create a smooth and creamy texture in the cheesecake filling. It contributes to the velvety mouthfeel that is characteristic of a good cheesecake.

* Elasticity: Gelatin also adds a slight elasticity to the filling, making the cheesecake less prone to cracking or crumbling.

Overall, gelatin in cheesecake provides a balance of firmness, smoothness, and stability, resulting in a delicious and well-structured dessert.

It's important to note that not all cheesecake recipes call for gelatin. No-bake cheesecakes often rely on the natural setting properties of cream cheese, while baked cheesecakes may rely on the eggs for structure. However, for a more stable and velvety cheesecake, adding gelatin is a common practice.