Alternative to Gelatine + recipe caramel cheesecake.

Salaam alaykum,

Most Muslims don't eat gelatine. Gelatine is a translucent, colourless, brittle, nearly tasteless solid substance, derived from the collagen inside animals' skin and bones. Gelatine is usually made from 27% bones, 28% bovine hides, 44% pig skin and 1% other. As you can see it contains almost half pig skin!

An natural substitute for gelatine is Agar Agar. Agar Agar is a gelatinous substance derived from seaweed. Just simply replace an equal amount of gelatine powder into Agar Agar powder. If a recipe calls for gelatine leafs, simply replace 4 gelatine leafs for 1 tbsp Agar Agar powder.

A lot of people use gelatine to make cheesecake:

Caramel Cheesecake

Ingredients:

50g unsalted butter

140g plain digestive biscuits

For the filling:

1 tbsp of gelatine powder (simply replace it for 1 tbsp of agar agar powder).

400g crème fraîche

100g light muscovado sugar

50g dark muscovado sugar

1 tsp vanilla extract (make sure that there is no alcohol in it, otherwise use vanilla essence)

400g ricotta

50g fudge , finely sliced (check out my recipe for muscovado fudge)

icing sugar , for dusting

Preparation:

• Gently melt the butter in a small pan over a low heat. Place the digestives in a plastic bag and crush to fine crumbs using a rolling pin; you can also do this in a food processor. Tip them into the pan with the melted butter, stir to coat, then transfer to a 20cm springform cake tin (9cm deep). Using the back of a spoon, press them into the base, making sure you seal the edges. Place in the fridge while you prepare the next stage.

• Sprinkle agar agar onto about 3 tbsp of boiling water in a small bowl, leave for 3-4 mins, then stir to dissolve. If the agar agar has not completely dissolved, stand the bowl in another bowl of just-boiled water for a few mins, then stir again. Alternatively, set the bowl over a pan with a little simmering water in it.

• Place the crème fraîche in a small pan with the muscovado sugars and a pinch of sea salt, then gently heat, stirring constantly with a wooden spoon until the mixture liquefies and the sugar has dissolved. Give the mixture a quick whisk to get rid of any lumps. It should be warm, roughly the same temperature as the gelatine solution. Stir the gelatine and vanilla extract into the crème fraîche mixture, transfer to a bowl and cool.

• Place the ricotta in a food processor and whizz until smooth, then add the crème fraîche mixture and whizz again. Pour this on top of the cheesecake base. Cover with cling film and chill overnight.

• Run a knife around the sides of the tin, then undo the clip and remove it. Transfer to a plate or leave the cheesecake on the base for ease of serving. Pile the fudge flakes in the centre and dust with icing sugar. Cover and chill until required.