Frozen Neapolitan cheesecake
- Cassie Best
Save recipe
Serves 12
Easy
Prep: 45 mins
plus chilling and at least 3 hrs freezing
A star rating of 3.4 out of 5.3 ratingsRate
loading...
Wow guests with our summery Neapolitan-style frozen cheesecake for dessert, with a bourbon biscuit base and maraschino cherries and sprinkles to decorate
Freezable
Egg-free
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
App onlySugared doughnuts. This is a premium piece of content available to subscribed users.
A star rating of 5 out of 5.4 ratings
Air-fryer or oven-cooked fish & chips
A star rating of 5 out of 5.1 rating
App onlyBritish seafood spaghetti. This is a premium piece of content available to subscribed users.
A star rating of 0 out of 5.0 ratings
Ingredients
Nutrition
Units:
MetricUS
-
vegetable oil
for the tin
-
250g bourbon biscuits
-
100g butter
melted
-
800g full-fat soft cheese
-
400ml double cream
-
250g icing sugar
-
3 tsp vanilla extract
-
drop of pink food colouring gel
-
12 maraschino cherries
and sprinkles, to serve
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal583
- fat45g
- saturates29g
- carbs37g
- sugars28g
- fibre1g
- protein5g
- salt0.7g
Ad
Method
-
step 1
Lightly oil a deep 20cm loose-bottomed cake tin and line the side with baking parchment. Tip the biscuits into a food processor and blitz to a powder, then add the melted butter and blitz again to combine. Alternatively, bash the biscuits in a large bowl using the end of a rolling pin, then mix in the butter. Tip the buttery crumbs into the prepared tin and firmly press down with a spoon into an even base. Chill in the freezer for 10 mins while you make the filling.
-
step 2
Combine the soft cheese, 200ml of the cream, 200g of the sugar and the vanilla extract in a bowl using an electric whisk. Beat for 2-3 mins until the mixture has a thick, spreadable consistency. Divide between two bowls and stir a drop of pink food colouring into one until it is an even shade of pink. Put the pink cheesecake mixture in the fridge, then scrape the plain mixture into the tin, spreading it gently to the edge and levelling the surface. Freeze for at least 1 hr, or up to a day.
-
step 3
Stir the pink cheesecake mixture, then pour it over the set plain layer and return to the freezer for another 2 hrs, or until you’re ready to serve. Will keep frozen for up to a month.
-
step 4
Remove the cheesecake from the freezer 30 mins before serving. After 10 mins, you should be able to slide a fish slice between the biscuit base and the tin, and carefully lift the cheesecake onto a plate or cake stand, removing the parchment. Whisk the remaining 200ml cream and remaining 50g icing sugar to soft peaks, then transfer to a piping bag fitted with a large star nozzle and pipe 12 rosettes around the edge of the cheesecake. Top each with a cherry and a pinch of sprinkles. You can serve the cheesecake completely defrosted as well as slightly frozen – it will hold its shape well. Will keep chilled for two days.
Recipe from Good Food magazine, July 2023
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 3.4 out of 5.3 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...