Cheesecake that won't set

[Alli~cat]

I made 2 no-bake cheesecakes on Christmas Eve. I made them kind of late, but they weren't set by the time we ate a late dinner on Christmas. Now, almost a week later, they STILL are not set. They're so soupy that I'm eating it w/ a spoon. The ingredients are 8 oz cream cheese, 14 oz condensed milk, and lemon juice. Any idea what I might have done wrong to make them not set?

[2boys]

I've never seen that recipe before so I'm not sure, but I know w/ most no bakes you have to use extremely cold ingredients and mix them until they are really fluffy and thick. But w/ those ingredients, it seems like it would be really thick already....hmmmm? Sorry no help!

[Admin Jorelanu]

Is this the recipe you used? http://www.cooks.com/rec/view/0,1813,133189-247195,00.html

Jore

[Alli~cat]

Yes, except I didn't add any vanilla. And I did let the cream cheese and milk get to room temp - I always do that so the cc will blend easier. I guess maybe next time I shouldn't?

ETA - just read all the comments on that site. I'm pretty sure I only used 1/4 c of lemon juice, but I could be wrong. I'll have to make sure next time, or just go ahead and double the cream cheese.

[Admin Jorelanu]

You could try pouring it back into the mixer, re-beating it, then refrigerating it and see if that makes it set.

Jore

[girlysoxfan]

I would just ditch it at this point...it's been almost a week...maybe just start fresh.

[kmiller]

I made it once too and it didn't set up either.:(

[nolagirl]

Hmmm...maybe Eagle has changed the ingredients or procedure used to make their sweetened condensed milk? Many of the comments note that the cheesecake recipe used to be on the label. They might have removed it from the label because it no longer worked with their new formula.

[Admin Irock]

Did you use less-fat or no-fat ingredients? Sometimes that makes a difference.

[onehappybaby]

I'd second tossing it. After only a couple days the dairy will start turning and will go soft and runny anyway. I don't think there's a chance it's going to set unless you FREEZE it!
But what a bummer!!

[HanksMom]

I have experience with this one. This is dh's favorite pie. It seems that the lemon juice is what thickens it up - there is definitely some sort of reaction that happens with the dairy. so maybe only using 1/4 cup was the mistake? You can use a mixer with the cheese and milk, but you have to fold the lemon juice in by hand.

Also did you let it set up BEFORE putting your pie filling on top? I put it on immediately once and it didn't set. My MIL is sure that was why, even though it didnt make any sense to me. BUT the last few times I made it, i waited for it to set first and had no problems.

[Alli~cat]

I tossed one after I ate some w/ a spoon last night, and I think my mom has already tossed the other one. They tasted fine, just weren't pretty to cut or eat. I never put the fruit on the pie, just let people spoon it on their own servings. So that couldn't have been it. It's just crazy, I made 3 one night and 2 of them set and 1 didn't. I made 2 this time and neither set :(.

[HanksMom]

Reviving this to let you all know I made this pie last week. For some reason my cream cheese wasnt mixing well and I had lots of lumps. A few little lumps dont bother me but when i added the lemon juice it wasn't setting. It should be very obvious that it is thickening, right after adding the lemon juice. I left it in the fridge for awhile to see if that would help but no luck. I decided to try warming it up.. I slowly warmed it in the microwave beating it often. This melted the cream cheese lumps AND thickened it nicely. I put it in the crust and topped it as usual. It tasted GREAT and had a thicker texture than usual - which was great. It kept its shape nicely when i cut it.

[Alli~cat]

Dug this old thread up b/c I made these last night for the first time since Christmas. I did 2 of them, leaving the cream cheese in the fridge until I needed it and beating 1 ingredient at a time. Used 1/4 c of lemon juice and they set perfectly!! We've already eaten them this morning and they were fabulous. I started a 3rd one but didn't have enough lemon juice, and I could tell that it wasn't going to set, so I left it in the bowl and will finish it tonight. So for whatever reason, it IS the lemon juice that makes it set and firm. Just thought I'd update and thank you all for the ideas. I love knowing that I can make them now and they won't be a soupy waste :).

[Admin Randy's Wife]

Yay!!!! So glad they were a success for you!!!