Neapolitan Cheesecake Slices
Prep time: 15 mins
Chilling time: 4 hours
Makes: 12 slices
Ingredients:
Base
200g bourbon biscuits
100g unsalted butter, melted
Filling
400g soft cream cheese
250g mascarpone cheese
300ml double cream
125g icing sugar
1 sachet gelatine powder
50ml cold water
3 tbsp sweet cacao powder
1&½ teaspoon vanilla extract
1&½ teaspoon strawberry extract
Pink food colouring
Equipment:
Tala Dusty Pink Stoneware Mixing Bowl
Tala 3 Open Tip Nozzle with Icing Bag
Method:
- Reduce the biscuits to crumbs then mix with the melted butter.
- Press the biscuits mixture into the base of a 30x20x4 cm cake tin. Transfer to the fridge for 30 mins.
- Add the sugar, double cream, mascarpone and cream cheese to a large mixing bowl and whisk with an electric hand mixer until well combined. Add the gelatine previously dissolved in water and mix well.
- Divide the mixture into 3 smaller bowls.
Add chocolate to one of the bowls and mix well.
Add the vanilla extract to another one and combine.
Add the strawberry extract and pink food colouring to the remaining bowl and mix.
- Transfer the 3 fillings to 3 piping bags. Cut off the tip then pipe over the biscuit base. With a spatula, slightly mix the 3 colours creating a marble effect.
- Transfer to the fridge to set for at least 4 hours.
- Cut into 12 equal slices.
- Serve and enjoy!