- 20 mins + Freezing + Chilling
- 125g sweet biscuits
- 60g butter, melted
- 2 tsp brown sugar
- Pinch salt
- 400g full-fat cream cheese, softened
- 2 cups (500ml) thickened cream
- ¾ cup (110g) icing sugar
- 2 tsp lemon juice
- 20g powdered gelatine
- 2 tbsp (40ml) boiling water
- 3 tsp Unicorn Dream Flavour for Icing
- Food Colour Gels in Hot Pink, Purple, Teal & Yellow
- 200ml whipped cream, to decorate
- Dr. Oetker Neon Sugar, to decorate
Method - Base
Process biscuits, salt and brown sugar in a food processor until fine. Gradually add melted butter and stir until well combined. Press into the base of a 9 inch (23cm) springform pan lined with baking paper on the base only. Use the back of a spoon to smooth out and flatten.
Method - Cheesecake
Prepare cheesecake filling by creaming softened cream cheese and icing sugar until smooth. Gradually add lemon juice and Unicorn Dream Flavour for Icing and mix until smooth. Add cream and mix until smooth. Sprinkle gelatine over boiling water and mix to dissolve. Mixing constantly, gradually add to cheesecake mixture in a thin stream and mix until well combined.
Divide cheesecake mixture equally (use kitchen scales if you have them) into four bowls. Tint with food colour and adjust colour intensity until you have the desired shades of teal, purple, pink and yellow.
Pour blue mixture over biscuit base and freeze for 20 minutes, ensuring the layer is completely frozen before adding the next layer (do not chill bowls of coloured mixture, keep on bench until ready for layering). Repeat with remaining layers then after the final freezing period, refrigerate for 4 hours.
Method - Cream
Once firm, gently release the tin and garnish with whipped cream and coloured sugar. Use a sharp knife, dipped in hot water and dried to cut clean slices, wiping knife between each cut.
Cheesecake can be made ahead and stored in an airtight container, in the fridge for up to 3 days.