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I made a home made no bake cheesecake tonight. The cream would not thicken so I added extra gelatin.

Is it safe to eat? How long can I keep it in the fridge?

The ingredients are:

  • 1 egg
  • white sugar
  • sour cream
  • double cream
  • cream cheese
  • lemon juice
  • 2 sachets of powdered gelatin

It's been in the fridge for 3 hours. It has set, but I'm not sure if it's safe to eat because of the extra gelatin powder.

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It is definitely safe to eat. Gelatin is a normal part of animal meat and bones, and you get it in large amounts when you cook tough pieces of meat slowly. It is not toxic or dangerous, even in large concentrations.

The amount of gelatin does not change the time your cake will last, so you can treat it as a normal cheesecake. To see how long it keeps, it is best to use a database like stilltasty.

Edit Stilltasty assumes a baked cheesecake. As noted in the comments, the raw egg reduces the shelf life of the cheesecake. My best guess is that it will keep up to four days (based on the shelf life of other raw-egg preparations), but I am not a specialist for that, if in doubt, it is better to use it up sooner.

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  • Just wondering if the raw egg might make a different from regular cheesecake since its no bake...
    – Jay
    Jan 9, 2012 at 21:17
  • @Jay: That doesn't have anything to do with the gelatin. But: cooking.stackexchange.com/questions/2957/…
    – Cascabel ♦
    Jan 9, 2012 at 22:40
  • @jay Good point, I concentrated a lot on the gelatin and forgot that the egg goes into the cheese mass and not into a layer. Then I would say it is probably similar to mayonnaise and other raw egg products, up to 4 days.
    – rumtscho ♦
    Jan 10, 2012 at 11:40
  • @Jefromi: My comment was in reference to rumtscho's answer in regards to his additional information about shelf life. That's why the comment is in this answer rather than on the question.
    – Jay
    Jan 10, 2012 at 14:11
  • If anything, more gelatin will increase the storage life because it reduces Available Water. However, the rule of thumb for refrigerated raw egg is three days.
    – jscs
    Jan 11, 2012 at 4:22

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