In this recipe Emelia Jackson (MasterChef Champion 2020) takes us through the creation of her decedent, 6 layer cheesecake.

Prep:
30mins
Cook:
1-2hrs
Serves:
12

Ingredients

Oreo Base

  1. 25 Oreo Cookies - crushed with their filling
  2. 1 TBSP cocoa powder
  3. 80 grams butter, melted

Vanilla Filling

  1. 2 blocks Philadelphia cream cheese
  2. 150 grams caster sugar
  3. 2 TSP Queen Vanilla Bean Paste
  4. 3 TSP gelatin powder
  5. 2 TBSP boiling water
  6. 100 grams sour cream
  7. 100 grams thickened cream

Chocolate Filling

  1. 240 grams dark chocolate, melted
  2. 2 blocks Philadelphia cream cheese
  3. 150 grams caster sugar
  4. 2 TBSP cocoa powder
  5. 2 TSP Queen Vanilla Bean Paste
  6. 180 grams thickened cream

Method - Oreo Base

  1. Step 1

    Mix together the crushed Oreos, cocoa powder and melted butter.

  2. Step 2

    Set in the base of an 8 inch spring form pan and set aside in the fridge for 30 minutes to set.

Method - Vanilla Filling

  1. Step 1

    Using a stand mixer, mix together cream cheese, sugar and vanilla until completely smooth and softened (5-6 minutes). Be sure to scrape down the sides of the bowl to ensure there are no lumps of cream cheese remaining.

  2. Step 2

    In a separate, small bowl, pour the boiling water into the gelatin and mix to combine, ensuring that all gelatin is completely dissolved.

  3. Step 3

    Pour the gelatin mixture into the cream cheese mix and stir to combine.

  4. Step 4

    Add the thickened cream and sour cream, mix until just combined.

  5. Step 5

    Pour 1/3 of the mixture on top of the Oreo base and place into the freezer for 30 minutes to set.

Method - Chocolate Filling

  1. Step 1

    Melt the dark chocolate in the microwave for 1 min 30 seconds to 2 minutes, or until completely melted. Set aside to cool while making the rest of the filling.

  2. Step 2

    In a stand mixer, combine the cream cheese, caster sugar, vanilla paste and cocoa powder until completely smooth and softened (5-6 minutes), being sure to scrape down the sides of the bowl to ensure there are no lumps of cream cheese remaining.

  3. Step 3

    Once smooth, pour in the cooled melted chocolate and mix to combine. If the mix turns slightly warm at this stage, refrigerate until cooled (30 minutes).

  4. Step 4

    Once cooled, add in the thickened cream and mix until soft peaks form.

  5. Step 5

    Pour 1/3 of the mix over the set vanilla layer, and set in the freezer for 15-20 minutes.

  6. Step 6

    Repeat layering the cheesecake until there are 6 layers of alternating colours.

  7. Step 7

    Allow to sit overnight in the fridge before removing the pan.

Emelia Jackson's Vanilla Chocolate Striped Cheesecake

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