Скачать или смотреть Rainbow Terrazzo Cheesecake: Katherine Sabbath Recipe

Rainbow Terrazzo Cheesecake: Katherine Sabbath Recipe

Here is a delightfully fun and visually stunning recipe for my Rainbow Terrazzo Cheesecake! The edible ‘terrazzo’ fruit jelly pieces are surrounded by a creamy vanilla bean cheesecake filling, set on a deliciously buttery biscuit base! Once this cheesecake is sliced, a beautiful rainbow terrazzo jelly pattern is revealed. It really is pure joy on a plate!

TIPS:
You can also make this recipe up to 3 days ahead of time - just store the undecorated cheesecake (covered with cling wrap) in the fridge, and decorate on the day of serving.
To make this recipe gluten-free, simply use gluten-free biscuits for the base.

Ingredients (serves 14-16):

For the Base:
300g biscuits (I used a combination of Arnotts Butternut Snap biscuits and Shortbread biscuits, because this is what I had in my pantry)
100g unsalted butter, melted

For the Filling:
6 x packs of different coloured jelly (you can use less colours if you’d like, of course!)
500g cream cheese, softened
395g sweetened condensed milk
1 tsp vanilla bean paste
300ml thickened cream
6 x Platinum strength gelatine leaves, soaked in cold water

To Decorate (optional):
300ml thickened cream
1 tsp vanilla bean paste
Handful of rainbow sprinkles

Method:
1. Prepare the jelly colours by following the packet instructions (keeping in mind to use 1/3 less water, for a firmer jelly that is easier to slice into cubes). I didn't need to use the full packet of jelly for each colour (because I was making 6 colours), but use the full packet of jelly if you’re making 3 colours. Allow the jelly mixture to cool slightly before leaving to set completely in the fridge. This should only take 2-3 hours, or leave to set overnight.

2. Grease and line the base of a 25cm diameter tart or cake pan (with a removable base) with cooking oil spray and non-stick baking paper. Grease the sides with cooking oil spray.

3. To prepare the biscuit base, place biscuits into a food processor and process until a fine crumb forms. Add melted butter and process until combined. Use the back of a large spoon to press the mixture over the base and up the sides of tart pan. Leave to set in the fridge for at least 30 minutes.

4. Using a clean food processor or a hand-held mixer, beat together the cream cheese, condensed milk and vanilla until smooth. Add the cream and mix through until combined. Wring excess water out of the softened gelatine leaves and gently heat the gelatine in a small heat-proof bowl until melted (I used the microwave for 20-30 seconds). Add melted gelatine to cheesecake mixture and beat until combined. Set aside.

5. To assemble, slice set jelly colours into small cubes. Pour a small amount of the cheesecake mixture onto biscuit base. Arrange one-third of the jelly colours over the cheesecake mixture. Pour over the cheesecake mixture to cover. Repeat layers until you reach the top of the biscuit base. Place in fridge for at least 5 hours or overnight, until set.

6. To decorate, whip together thickened cream and vanilla until soft peaks form. Dollop whipped cream on top of cheesecake and gently spread with spatula. Cover with sprinkles. Slice, serve and enjoy!



Videography by Jordan Mung

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