What I have done for a two week Cream Ale is pitched on top of a yeast cake from prev. batch... (cal ale in this case...although I prefer a kolsch yeast..but that will take too long). Ferment at room temp (65 to 70F in my basement) for 8 days, check gravity to make sure it has bottomed out... transfer to keg and then add BIOFINE CLEAR, put it on the CO2 in the fridge and give it two or three days. Biofine works similar to gelatin or other finings, but acts pretty quick and is easy to use.
No biofine clear? use other finings. You may even be able to get away with just cold crashing the yeast, but I find the yeast flavor is still high after just two weeks if I do not use finings. If you are going to just cold crash, maybe try an english strain that flocks out quicker at cold temps.
No yeast cake? Make a big starter or use two tubes/packs of yeast.
Note that with the finings, the first one to three glasses of beer may be cloudy due to all the yeast settleing out. After pulling one to three glasses, things should clear up.