This impressive Neapolitan Cheesecake is perfect for summer gatherings.
For the pastry, blitz cookies until a fine crumb in a food processor. Add in melted butter and blitz a bit more until it starts to form a little – if not enough butter, add a little more. Line your tin with cookie mixture and put into the fridge to set for at least 15 minutes.
For filling, place everything into the food processor. Divide into 3 bowls. Melt chocolate and blend each bowl so 1 chocolate, 2 white chocolate. In the third bowl add in the strawberries.
Grab chilled shell and layer chocolate, strawberry and vanilla.
300°C for 10 minutes – then reduce to 160°C for 50 to 60 minutes – until just a wobble in the middle. Freezer to set to cut.
For sugar cones, egg and sugar, add in all wet ingredients, then fold in dry until smooth. Spoon onto a pre prepared baking tray and smooth out to fine round circle – bake on 175°C for 6 to 9 minutes until edge is slightly golden – working quickly, form into cone shape and leave to cool. Once cool and hardened, melt some chocolate and dip the lips into it – sprinkle decorations as you like around the lip before the chocolate sets hard.
For truffles, microwave dark chocolate and cream for bursts of 20 seconds until just melted. Put in the fridge to set. Microwave white chocolate and cream for burst of 20 seconds until just set – divide mixture into 2 bowls, add in powdered freeze-dried strawberries and leave the other one plain. Put in the fridge to set. Once set, using a melon baller, shape into balls.
Heat up candy melts in different bowls until fluid. You may need to add a little vegetable oil if too thick. Drizzle over the truffles and pops on a few sprinkles. Stick into the sugar cones just before serving.
This recipe has not been edited or tested by the Bake Off Food Department
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