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.