Jasmine Cheesecake
Delicate, floral, and impossibly smooth — jasmine tea steeped into the cream gives this baked cheesecake its gentle perfume.
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Cotton Candy Cheesecake
Pink-and-blue swirled, fairground-sweet and cloud-soft — the prettiest no-bake slice.
Ingredients
- 200g digestive biscuits, crushed
- 100g butter, melted
- 500g cream cheese, room temp
- 100g powdered sugar
- 300ml heavy cream
- 1 tsp vanilla extract
- 1 tsp cotton candy flavouring
- Pink gel food colouring
- Blue gel food colouring
- Pink cotton candy, to decorate (add just before serving)
How to make it
- Mix crushed biscuits with melted butter, press into a 20cm springform pan and chill 30 min.
- Beat cream cheese, powdered sugar, vanilla and cotton candy flavouring until smooth.
- Whip the heavy cream to soft peaks and fold into the filling.
- Divide the filling in two, tint one half pink and the other blue, then spoon both into the pan and swirl with a knife.
- Chill 6 hours or overnight until set.
- Top with a cloud of pink cotton candy just before serving, slice and serve.
