There are many, many reasons why people choose to substitute out ingredients for one reason or another. In some cases, it can simply be due to the taste of the person making the dish.
If someone doesn’t like a particular ingredient, then there’s no reason to include it if you can find a substitute.
Likewise, people will generally substitute ingredients that don’t fall in line with their dietary requirements. From allergies to intolerances to basic preferences and diets, there are plenty of dietary requirements out there that can call for substitutions of different ingredients.
Finally, some people simply do not want to support the use of a particular ingredient. When this is the case, it is still just as important to be able to find a substitute ingredient that can offer similar properties as the original, or else the whole recipe might fall apart, and nobody really wants this to happen.
With all of that being said, there can be some situations where you need to substitute an ingredient, but you may not be certain of what ingredients you can remove or change out.
After all, there are some ingredients that play a crucial role in the dish, you may not be able to change them out as easily as you otherwise would be able to.
For example, there are some variants of cheesecake that require gelatin to help keep the shape thick and steady. For a variety of reasons, there are plenty of people who are not particularly fond of adding gelatin to their food.
Because of this, you will want to do what you can to find substitutes that offer the same properties as gelatin.
Substitute for GelatinAgar Agar.Kudzu.Pectin.Vegan Jel.Instant Clear Gel.Guar Gum.Xanthan Gum.Cornstarch.
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Agar Agar.
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Kudzu.
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Pectin.
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Vegan Jel.
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Instant Clear Gel.
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Guar Gum.
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Xanthan Gum.
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Cornstarch.
Consider the Recipe Before Purchasing Ingredients
Not all cheesecake requires gelatin for it to stand on its own and be a successful cheesecake.
If you do not want to add gelatin to your cheesecake, and you are working with a recipe that says that you need it, you may want to consider searching for another recipe.
There are plenty of recipes out there, both the baking variety and the no-bake variety, that will not call for gelatin to be in the ingredients.
With that being said, some types of diets, such as vegan, may call for the gelatin because the substituted cream cheese will not be able to hold the structure of a cheesecake as well as standard cream cheese can.
In these situations, you may not be able to find a recipe that works with what you are looking for. It is important to do as much searching as you can before you invest in the ingredients you need to make the cake.
This is because some ingredients, particularly specialty gelatin substitutes, can be quite expensive, and everyone wants a chance to save their money.
If you can, you should see if there are any other recipes that do not call for gelatin that you can work with when making a cheesecake, as gelatin is not a pivotal ingredient as it can be in some foods.
Instead, it is just a helping hand when keeping the shape of the cake steady.
Finding an Alternative That Works for You
In the situation where you are not able to find a recipe that doesn’t call for gelatin, or you want to work with the recipe that does call for it, you are going to need to find a substitute.
For vegetarians and vegans alike, the standard gelatin substitute for these types of baked goods is known as agar agar. This substitute, sometimes referred to as just “agar,” can work well as a substitute.
Agar is a plant-based gelatin that is derived from seaweed, making it friendly to people who are vegan, vegetarian, and also people who are looking for a gluten-free thickener agent.
Even if you do not fall into these circles, agar is known for actually having a fair amount of nutrients in it compared to the rather empty gelatin that most people use.
If you are looking for a healthier variant of gelatin that fits within your dietary guidelines, then you are going to want to start with agar agar.
Agar does need a little bit of extra help if you want to work with it, because it is not exactly the standard thickening agent that most people use.
To make the most out of agar, you will want to first learn how much you will need compared to how much gelatin the recipe you are using calls for.
You will then need to learn how to properly dissolve it into the food you are working with, as well as the form of agar that you can purchase.
Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
FAQ
How do you thicken cheesecake without gelatin?
What is a substitute for Jello in cheesecake?
Can I use cornstarch instead of gelatin in cheesecake?
What is the best gelatin substitute for cheesecake?
The best gelatin substitute, for a cheesecake, that you already have in your kitchen is cornstarch. This kitchen staple works wonders in providing the right texture and structure to your cheesecake, without compromising on taste. Discover the art of creating mouthwatering cheesecakes without the hassle.
Is cheese cake gluten free?
No, Cheesecake is not gluten-free. In the cheesecake crust preparation, Graham crackers, crushed cookies or pastry is used. So the cookies, crackers or pastry are usually made with wheat flour or plain flour, which has gluten. If one wants a gluten-free cheesecake, replace the crust with gluten-free cookies or crackers. Instead of cookies, nuts can also be used for crust preparation.
Can you substitute pectin for gelatin in cheesecake?
Found in many fruits and often used for making jams and jellies, pectin can also step up as a gelatin replacement in your cheesecake. This natural substance lends a firm yet slightly tender texture to your dessert. To incorporate it, dissolve pectin in a bit of liquid, then mix it into your cheesecake batter.
Can you use gelatin instead of cornstarch in cheesecake?
Cornstarch, a pantry staple you probably never thought much about, can be your go-to gelatin substitute for creating a perfect cheesecake. With its thickening power, cornstarch ensures your cheesecake sets up just right. To use it, simply dissolve a tablespoon of cornstarch in a small amount of cold milk before adding it to your cheesecake mixture.