Cold set cheesecakes and Tiramisu

How good did those cheese cakes look! Well done to you all!

We discussed today the 2 different methods of production used to make cold set cheesecakes they were:

• The first type uses a soft cheese such as cream cheese or mascapone and is set with gelatine.
• The second is also set using gelatine but is custard based and normally uses Quark, a German cheese that has a slight tang to the flavour and a crumbly texture.
• We talked about the importance of ensuring the cream cheese is soft so the ingredients can be combined easily.

You would reaslise from todays lesson that having everything ready to go, the cream whipped, the gelatine soaking, the meringue made or the bases prepared is important to you successfully achieving the task. Being organised and understanding the function or purpose of your ingredients is the key to being efficient.

Review information on the following website regarding gelatine:

http://en.wikipedia.org/wiki/Gelatine#Edible_gelatins