Terrazzo cheesecake
Prep time: 50 minsTotal time: 
Terrazzo cheesecake
A striking cheesecake that will thrill children and adults alike. Festive cubes of red and green jelly are folded through a vanilla cheesecake mixture for a riot of contrasting textures and flavours
Prep time: 50 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
For the jelly cubes
- 1 x 135g pack strawberry jelly
- ¼ tsp red food colouring gel
- 1 x 135g pack lime jelly
- ¼ tsp green food colouring gel
For the base
- flavourless oil, to grease
- 75g unsalted butter
- 200g digestive biscuits
For the filling
- 3 platinum-grade gelatine leaves
- 75ml semi-skimmed milk
- 1 tsp vanilla extract
- 375g mascarpone
- 1 x 280g pack full-fat cream cheese (we used Philadelphia)
- 75g caster sugar
Step by step
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Line 2 small containers or dishes (approx. 12cm x 18cm) with clingfilm so that it overhangs the sides. Separate the strawberry jelly into cubes, place in a heatproof jug or bowl and pour over 125ml justboiled water with the red food colouring. Stir well until dissolved, then add 50ml cold water and mix again. Allow to cool to room temperature. Repeat with the lime jelly and green food colouring. Pour the jellies into the lined containers; transfer to the fridge and chill for 2-3 hours until set.
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Grease a 20cm round springform cake tin with oil, then line the base and sides with baking paper. Melt the butter in a small pan. Whizz the biscuits to fine crumbs in a food processor (or put in a plastic food bag and bash well with a rolling pin), then combine with the melted butter and stir well to coat all the crumbs in the butter. Press into the base of the tin in an even layer. Set aside in the fridge.
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For the filling, put the gelatine leaves in a bowl of cold water and soak for 5-7 minutes. Pour the milk into a small pan, add the vanilla and gently heat until just starting to simmer. Remove from the heat, squeeze out the water from the gelatine leaves and stir into the milk until dissolved. Set aside to cool for 10 minutes while you continue.
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Use the clingfilm to lift out the red and green jellies, turning them out onto a large chopping board. Cut into 1-1.5cm cubes. Put the mascarpone, cream cheese and sugar in a large bowl and whisk together for 2-3 minutes using an electric whisk. Strain in the cooled milk and gelatine mixture and continue to whisk for a further minute until creamy and smooth. Scoop out 150g into a separate small bowl. Gently fold the jelly cubes through the larger quantity of cheesecake mixture; avoid breaking them up. Scrape onto the chilled biscuit base and smooth over the top. Spoon on the reserved cheesecake mixture and smooth over again until the jelly cubes are mostly covered. Chill in the fridge for at least 3 hours, ideally overnight (and up to 2 days ahead), until set.
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Release the cheesecake from the tin and cut into slices to serve.
