Frozen Neapolitan Cheesecake

• vegetable oil↗

  for the pan

• Bourbon biscuits250g g
• butter↗100g g

  melted

• full-fat soft cheese↗800g g
• heavy cream400ml ml
• powdered sugar↗250g g
• vanilla extract↗3 tsp tsp
• a drop of pink food colouring in gel form↗
• marinated cherries12

  and topping, for serving

Step-by-step instructions

1. 1

   Lightly oil a deep 20 cm springform pan with a removable bottom and line the side wall with baking parchment. Pulse the biscuits in a food processor until fine powder, then add the melted butter and pulse again to combine. Alternatively, crush the biscuits in a large bowl with a rolling pin, then add the butter. Transfer the buttery crumbs to the prepared pan and press firmly with a spoon to form an even base. Chill in the freezer for 10 minutes while you prepare the filling.

2. 2

   Combine the soft cheese, 200 ml cream, 200 g sugar and vanilla extract in a bowl using an electric whisk. Whisk for 2‑3 minutes until the mixture becomes thick and stretchable. Divide it between two bowls; in one add a drop of pink food colouring, mixing until the colour is uniformly pink. Place the pink cheesecake mixture in the refrigerator, and pour the plain mixture into the pan, spreading it evenly around the edges and smoothing the surface. Freeze for at least 1 hour, or up to a day.

3. 3

   Stir the pink cheesecake mixture, then pour it over the set plain layer and return to the freezer for another 2 hours, or until ready to serve. It will stay frozen for up to a month.

4. 4

   Remove the cheesecake from the freezer 30 minutes before serving. After 10 minutes you can slide a spatula between the biscuit base and the pan, then gently lift the cheesecake onto a plate or stand, removing the parchment. Whisk the remaining 200 ml cream and 50 g powdered sugar to soft peaks, then pipe it through a large star tip to create 12 rosettes around the edge of the cheesecake. Place a cherry and a pinch of topping on each rosette. The cheesecake can be served fully thawed or slightly frozen—it holds its shape well. It will keep chilled for two days.