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Jeni Wright, Eric Treuille, Le Cordon Bleu

Making a Chilled Cheesecake

Appears in
Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Fruit purée, curd cheese and whipped cream are set with gelatine to make a mousse-like texture that is firm enough to slice. This type of cheesecake, also called a refrigerator cheesecake, is lighter than the baked variety. A simple recipe using this technique is given above.
Adding gelatine
Stir cooled, dissolved gelatine into berry purée and cheese mixture until evenly mixed, using a spatula.
Releasing clip
Slowly release the spring on the side of the tin; this will loosen the edge and free the cheesecake.

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