Could I lower the amount of gelatine in this cheesecake recipe (without turning it to soup)? :)

[Sunnydays]

Hi y’all! I test-made a new cheesecake recipe I want to make for an event and it came out nice but had a slight gelatin “rubbery” mouthfeel that I’d like to avoid. I was wondering if it would be okay to lower the amount of gelatine by maybe one sheet?

Many many thanks!

200 grams philadelphia original
100 grams of sugar
500 grams of quark
zest of two limes
6 sheets of gelatine
As per this recipe: https://www.kokerellen.be/limoen-cheesecake/

 

[Bakingtime3]

I have used several different 'no-bake' cheesecake recipes I have found online depending on what flavor I was trying to achieve with good success. Typically, the no-bake varieties don't contain any eggs. I would look around to find one that doesn't use gelatine. Both gelatine or corn starch can give a gummy/jello-like consistency to certain recipes, particularly if a recipe uses a lot of either ingredient. Never heard of 'quark', but seems to be a product used in Europe somewhat like the cottage cheese we use here in the US. Some other cheesecake recipes use sour cream instead.