I tried this yesterday with exact same measurements. But my cake didn’t set at all. It fell apart when i removed the lock and totally fell apart when i tried to cut it. I refrigerated it for 6hours and it didn’t set. Wouldn’t recommend this recipe. Also i have tried blueberry cheese cake and strawberry cheesecake in a different method and that turned out great (without adding the fruit puree to the cheese and not adding the gelatine too!! Yet it was fine! )
Turned out great :) my second cake ever! Btw.. with the batter, idk if I did something slightly wrong or maybe got the grams a little off but it was thick so I added some more milk lol but it was perfectly fine!
Does somebody knows what kind of sugar did she use ,it’s mixed with the whip cream, and it looks powdered,I think normal sugar will not dissolve very easily,help please.Thanks