I love to cook and to bake. I even had a baking blog back in the day but it wasn’t very sustainable. (You can only eat SO much cake, you know?)
Being pregnant and having a baby has made me lazy (I say lazy but I’m really, very tired) but I’ve been getting back into the habit of cooking three meals a day and baking on the weekends. It’s very cathartic and one of the only ways I get to have “me time” nowadays. Not even blogging is “me time”. I’m entertaining Seth while an app on my phone turns my speech into text for me.
Anyway, none of this is actually relevant as to why you are here.
My fellow Twitter mama, Sarah (from Mascara and Mimosas) made the most incredible looking Unicorn Cheesecake.
It was SO beautiful that I just HAD to make a version of it too. (She said it’s cool that I play copycat. She’s lovely.)
So without further ado, here’s my recipe, adapted from hers.
My picture above shows sprinkles for decoration. I thought about using them but decided against it after I took the photos.
The ingredients listed below will make one, 30cm cheesecake.
2 packets Nice biscuits (the closest thing in the UK to Tennis biscuits)
(Plain Digestives will work too)
200g unsalted butter
2 tubs (360g) cream cheese
500ml heavy cream
3/4 cup caster sugar
Silver, edible glitter (very important for this recipe)
Non-stick baking spray
Electric mixer (hand held or stand)
30cm loose base tart tin or 30cm springform cake tin
Bowls to mix the different colours of cheesecake filling
Measuring jugs and a kitchen scale
A few spoons
Optional: Blender or food processor to crumb the biscuits.
A plastic bag and rolling pin will work too.
1. Crush the biscuits until the crumbs look the same size as sea salt granules.
I used my Vitamix and it took about 10 seconds.
You can also place the biscuits in a clear plastic bag and bash it on the counter or use a rolling pin to smash and roll the biscuits.
2. Melt 200g of butter on the stove or in the microwave. It’s up to you.
Pour all of the melted butter over the crushed biscuits and mix well.
3. Spray the non-stick baking spray onto your loose base tin. Even though there’s loads of butter in the biscuit mix, this will help a lot when it’s time to pop the finished cheesecake out the tin and remove the circular base.
4. Press the buttery biscuit mix into the tin and work your way up to the sides. You will have exactly enough mix to make a 5mm thick base.
5. Place the tin with the crust into the fridge while you start on the cheesecake filling.
6. Beat the 360g of cream cheese and 3/4cup of caster sugar until smooth and glossy.
7. Add the 500ml cream and beat until stiff peaks form.
8. Divide the cheesecake filling equally into four bowls.
Add food colouring to each bowl to make purple, pink, orange and yellow.
9. Take the tin with the crust out the fridge.
Scoop the different colours onto the crust and use a butter knife to smooth the filling and swirl the colours together.
Don’t use too many swipes to do this otherwise the colours will blend together into a pale brown.
10. Spray (or sprinkle) the silver, edible glitter generously over the finished cheesecake.
This will create the subtle holographic effect. The finer the glitter, the better.
11. Refrigerate the cheesecake over night (or for six hours) before serving it ice cold.
Don’t let it come to room temperature before you eat it.
In my opinion, frozen cheesecake is the best cheesecake.