Tuesday, 9 July 2013

Baking Sunday: Pastel Cheesecake

This is such a beautiful cake and I was super pleased with myself when it turned out with all layers intact. I had originally seen this pastel cheesecake on Bake A Boo blog (via Pinterest) and fell in love with how pretty it was. It is a relatively easy no-bake recipe and I made a few modification to the original to make it even easier! I added a buttery biscuit base instead of the sponge and just have three layers, although you could have as many as you like. You can flavour each layer individually too if you so wish but be very careful to add tiny bits of flavouring as they’ll be added to a much smaller volume than usual. Personally I would find it a little overwhelming to have so many flavours in one cake. I would strongly recommend using a springform tin as it will be far less stressful releasing the cake and ensuring the layers don’t blend into each other and the recipe below is for a 9” tin.

Pastel Cheesecake
100g butter
250g crushed digestive biscuits
180ml milk
3 egg yolks
525g cream cheese
180g caster sugar
1.5 tbsp gelatine powder
600ml double cream
Your choice of flavourings and colourings (a few drops only required): such as vanilla, fruit puree for both colour and flavour, coconut essence,

1. Line and lightly grease a 9” springform tin. Gently melt the butter in a saucepan. Add the crushed biscuits and mix until the butter has been absorbed.
2. Remove from the heat and, while still warm, press the mixture (using the back of a spoon) into the bottom of the cake tin. Leave to set for one hour in the fridge.
3. While the base is chilling, combine the milk, egg yolks, cream cheese, sugar and gelatine powder in a double boiler or in a large bowl over a pan of simmering water (ensuring that the bottom of the bowl doesn’t touch the water and gently heat. Stir over simmering water until mixture is melted.
4. Remove and leave to cool
5. Gently whip the double cream until it just holds soft peaks.
6. Once the cream cheese mixture has cooled to room temperature, fold in whipped cream until blended
7. Divide mix into 3 portions and combine with different flavours and colourings. Colour and flavour with just a few drops at a time to ensure you have the desired shade/taste.
8. Choose whichever cheesecake mixture you want to go in first for the bottom layer. Spread it in the tin and place it freezer for about 10 minutes. Once you see the layer is shiny and set, pour the next cheese cake mixture in. Repeat this process until finished.
9. Cover and refrigerate until set for about 3 hours or preferably overnight.