JIM HAYNES

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Jim Haynes' Website recipe

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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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
 

Crumb Crust

1 ½ kilos (3 lbs or 16 cups) cookie crumbs (graham crackers, petits beurres, or other tea biscuits)
750 grams (1 ½ lbs or 3 ¾ cups) light brown sugar
750 g (1 ½ lb) butter, melted

 

Crumb Crust

375 g (¾ lbs or 4 cups) cookie crumbs (graham crackers, petits beurres, or other tea biscuits)
200 grams (6 oz or 1 cup) light brown sugar
200 g (6 oz) butter, melted

 

Equipment

10 round or square cake pans

 

Equipment

3 round or square cake pans

 
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.

©Mary Bartlett, Catherine Monnet and Antonia Hoogewerf, 2005

 

 

recipe from "Throwing a (huge) party, The Jim Haynes' cook book" by Mary Bartlett, Catherine Monnet and Antonia Hoogewerf

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