Strawberry Refrigerator Cheesecake
This is a make-ahead dessert that tastes lighter and more refreshing
than baked cheesecake.
You can prepare it in round or square shallow pans, and serve in wedges
or squares.
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JIM HAYNES |
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Jim Haynes' Website recipe
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Strawberry Refrigerator Cheesecake This is a make-ahead dessert that tastes lighter and more refreshing
than baked cheesecake. |
 For
100 servings:15 envelopes or 45 leaves of gelatine 1/2 liters (2 Cups) orange juice 4 kilos (9 lbs) ricotta or Brousse cheese 2 kilos (4 ½ lbs or 10 cups) sugar 3 liters (3 qts) whipping cream 4 kilos (9 lbs) strawberries, washed and quartered or sliced |
For
25 servings: 4 envelopes or 12 leaves of gelatine 125 ml (1/2 Cups) orange juice 1 kilo (2 ¼ lbs) ricotta or Brousse cheese 500 g (1 lb or 2 ½ cups) sugar 750 mls (3 cups) whipping cream 1 kilo (2 ¼ lbs) strawberries, washed and quartered or sliced |
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Crumb Crust 1 ½ kilos (3 lbs or 16 cups) cookie crumbs (graham crackers, petits
beurres, or other tea biscuits)
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Crumb Crust 375 g (¾ lbs or 4 cups) cookie crumbs (graham crackers, petits
beurres, or other tea biscuits)
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Equipment 10 round or square cake pans |
Equipment 3 round or square cake pans |
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| For the crumb crust, mix all the ingredients. Press into buttered
pie pans or square baking pans. Cook 5 minutes in a moderate (325°F)
oven and cool completely.
Soften the gelatine in the orange juice, then heat the juice gently until gelatine is dissolved. Cool slightly. Beat ricotta and the sugar, add the juice and gelatine and mix thoroughly. Place in the refrigerator until cooled but not set. Beat the whipping cream until stiff. Fold into the cheese
mixture along with the strawberries. Pour into the crumb crusts and chill
until firm, at least 6 hours or overnight. |
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©Mary Bartlett, Catherine Monnet and Antonia Hoogewerf,
2005
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recipe from "Throwing a (huge) party, The Jim Haynes' cook book" by Mary Bartlett, Catherine Monnet and Antonia Hoogewerf
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