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I. Core Dosage Standards (Suitable for 18-20cm Cakes, Convertible by Proportion)

No-bake cheese filling: 6g agar powder per 1000g filling (approximately 2 flat spoons), accounting for 0.6% by weight. The finished product has a medium hardness and can be easily sliced.

Jelly topping/interlayer: 3g agar powder per 500g jelly liquid, accounting for 0.6% by weight. The finished product is transparent, elastic, and not easy to collapse.

Soft mousse filling: 4g agar powder per 1000g filling, accounting for 0.4% by weight. The finished product shakes slightly, melts in the mouth, and has a smooth texture.

Gelatin substitution: Replace in a 1:1 ratio (1 teaspoon of gelatin corresponds to 1 teaspoon of agar), quickly adapt to the original recipe, and maintain a balanced taste.

II. Key Operating Steps (Ensure Stable Gelation and Avoid Failure)

Pretreatment and activation: Fully stir and premix agar powder with 5 times its weight of cold water, let it stand for 5 minutes to complete hydration; then pour into part of the liquid in the recipe (such as whipped cream, milk), heat to boil and keep for 1-2 minutes until the agar is completely dissolved with no particles remaining.

Mixing and cooling: After removing from heat, let it cool naturally to below 60°C, then slowly pour into the whipped cream cheese (or plant-based cheese) paste, stirring while pouring to avoid clumping of cheese and oil-water separation due to high temperature.

Molding and setting: Pour the mixed filling into the pre-prepared crust mold, let it stand at room temperature for 30 minutes for initial solidification, then put it in the refrigerator to chill for 4-6 hours (overnight is recommended) to ensure complete setting and improve the tightness of the texture.

Preventing false solidification and rework: If the filling thickens or clumps before finishing pouring into the mold, it can be heated over low heat to above 80°C, re-melted, stirred evenly, and then continue the operation after cooling to a suitable temperature.

III. Compound Optimization and Adaptation Suggestions

(A) Compound Formulations (Improve Taste and Stability)

Agar + gelatin (1:1): Combines the room temperature stability of agar and the soft and smooth texture of gelatin, suitable for products that need long-term display and repeated refrigeration and thawing.

Agar + konjac powder (5:1): Enhances the elasticity of the finished product, reduces the brittleness when agar is used alone, and can reduce the amount of agar by 10%-15% to control costs.

Agar + xanthan gum (10:1): Improves the emulsifying effect of the formula, prevents the cheese filling from stratifying and releasing water, suitable for sweet and sour cheesecakes containing fruit particles and puree.

(B) Adaptation and Avoidance Points

Acidic fillings (lemon, strawberry, blueberry, etc.): First complete the activation and dissolution of agar in neutral liquids (milk, whipped cream), then mix in acidic ingredients to avoid the acid value affecting the gel strength and causing insufficient solidification.

Ingredients containing proteases (pineapple, papaya, kiwi, etc.): First boil the ingredients for 5 minutes to inactivate the proteases before adding agar to prevent the proteases from destroying the gel structure.

High-fat formulas (cream cheese content ≥ 60%): The amount of agar can be increased by 10% to enhance the coagulating power and prevent the finished product from softening and collapsing due to excessive oil.

IV. Common Problems and Solutions

Problem: The filling is too brittle and has a hard texture; Cause: Excessive amount of agar; Solution: Reduce the amount in 0.1% increments, directly reduce the agar proportion by 0.2% in the next recipe, and can also use a small amount of gelatin to balance the taste.

Problem: Uneven solidification, with particles and cavities inside; Cause: Insufficient dissolution of agar and inadequate stirring during mixing; Solution: Extend the boiling time to 2 minutes, sieve once after dissolution, then mix with the cheese paste to ensure a delicate texture.

Problem: Cracking or damage during demolding; Cause: Insufficient refrigeration time and incomplete setting; Solution: Extend refrigeration to more than 8 hours, use a hair dryer to blow hot air around the edge of the mold for 30 seconds before demolding, or gently scratch the inner wall of the mold with a knife to assist demolding.

Problem: The finished product has a fishy smell or peculiar smell; Cause: Poor quality of agar, or using clear water for dissolution resulting in a bland flavor; Solution: Choose high-purity agar powder, use milk or whipped cream instead of part of the clear water for dissolution to cover the peculiar smell and enhance the milk flavor.

V. Reusable No-bake Vegan Cheesecake Recipe (18cm Mold)

(A) Ingredient Preparation

Crust: 200g digestive biscuits, 100g melted plant-based butter.

Filling: 300g plant-based cream cheese, 200ml plant-based whipped cream (whipped to 60% consistency), 50g caster sugar, 6g agar powder, 50ml clear water.

(B) Production Steps

Crust making: Crush the digestive biscuits, mix well with the melted plant-based butter, pour into the mold, press firmly and flat, put in the refrigerator to chill for 15 minutes for setting and standby.

Agar activation: Stir and premix agar powder with 50ml clear water, let it stand for 5 minutes, then heat to boil, keep for 1 minute until completely dissolved, and cool to below 60°C.

Filling mixing: Beat the plant-based cream cheese with sugar until smooth, pour in the whipped plant-based cream, stir evenly, then slowly add the cooled agar liquid, and continue to stir until there are no bubbles.

Setting and decoration: Pour the filling into the crust mold, shake the mold to expel bubbles, let it stand at room temperature for 30 minutes, then transfer to the refrigerator, chill for more than 6 hours. After demolding, it can be decorated with fruits and mint leaves as needed.