1/2 stick (4 Tbsp) 50 g butter or margarine
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
100 g chocolate-covered
digestive biscuits, finely crushed
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
100 g chocolate-covered
digestive biscuits, finely crushed
for the filling
350 g full fat soft cheese
3 eggs, separated
3/4 cup (175 g) 6 oz sugar
200 ml double or whipping cream
20 g powdered gelatine
8 tbsp water
vanilla essence
green food colouring
peppermint essence
cochineal raspberry essence
3 eggs, separated
3/4 cup (175 g) 6 oz sugar
200 ml double or whipping cream
20 g powdered gelatine
8 tbsp water
vanilla essence
green food colouring
peppermint essence
cochineal raspberry essence
for the topping
2/3 cup (150 ml) 1/4 pt double or whipping cream, whipped
hundreds and thousands or small jelly sweets
hundreds and thousands or small jelly sweets
method
1. Melt the butter or margarine and sugar in a saucepan over a gentle heat and stir in the biscuit crumbs.
2. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, 50 g/2 oz of the caster sugar and the cream.
4. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved. Beat the gelatine into the cheese mixture.
5. Divide the cheese mixture into three equal portions, putting each one into a separate bowl.
6. Add a few drops of vanilla essence to one portion; add a few drops of green food colouring and peppermint essence to the second portion; and add a few drops of cochineal and raspberry essence to the third portion.
7. Leave on one side until the mixtures are on the point of setting.
8. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
9. Fold one-third of the egg whites into each portion of the cheese mixture.
10. Spoon the pink mixture into the prepared tin and shake the tin to level the surface.
11. Spoon the vanilla mixture carefully over the top and level it with the back of the spoon.
12. Finally spoon the green mixture over the vanilla one and level it with the back of the spoon.
13. Chill for 3-4 hours or until the filling is set.
14. Carefully release the sides of the tin from the cheesecake and lift the cheesecake out on the tin base.
15. Decorate with the cream, piped on top, and hundreds and thousands or jelly sweets.
2. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, 50 g/2 oz of the caster sugar and the cream.
4. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved. Beat the gelatine into the cheese mixture.
5. Divide the cheese mixture into three equal portions, putting each one into a separate bowl.
6. Add a few drops of vanilla essence to one portion; add a few drops of green food colouring and peppermint essence to the second portion; and add a few drops of cochineal and raspberry essence to the third portion.
7. Leave on one side until the mixtures are on the point of setting.
8. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
9. Fold one-third of the egg whites into each portion of the cheese mixture.
10. Spoon the pink mixture into the prepared tin and shake the tin to level the surface.
11. Spoon the vanilla mixture carefully over the top and level it with the back of the spoon.
12. Finally spoon the green mixture over the vanilla one and level it with the back of the spoon.
13. Chill for 3-4 hours or until the filling is set.
14. Carefully release the sides of the tin from the cheesecake and lift the cheesecake out on the tin base.
15. Decorate with the cream, piped on top, and hundreds and thousands or jelly sweets.
serving amount
serves 8 -10
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