Neapolitan swirl cheesecake

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Serves 12 | Prep Time 6 | Cook Time Store overnight

Why I Love This Recipe

A lovely cheesecake for everyone to get involved

Submitted by: "Taylor"

Ingredients You'll Need

250g McVitie’s The Original Digestives biscuits - any will do
150g butter, melted
1 1/2 tablespoons cocoa powder
2 1/2 teaspoons gelatine powder
500g cream cheese, at room temperature, chopped
100g (1/2 cup) caster sugar
300ml thickened cream
2 teaspoons vanilla extract
Red food colouring, to tint


Grease a 20 x 30cm slice pan and line with baking paper, allowing the 2 long sides to overhang. Break up biscuits into a food processor and process until mixture resembles fine crumbs. Pour in the butter and process until combined. Transfer to the prepared pan and use the back of a spoon to press evenly and firmly into the base. Place in the fridge for 30 minutes or until firm.

Mix the cocoa powder with 2 tablespoons hot water in a small bowl until dissolved and smooth. Set aside. Place 2 tablespoons water in a small microwave-safe bowl. Sprinkle with the gelatine and stir to combine. Microwave for 10 seconds (do not overheat). Use a fork to whisk until the gelatine dissolves. Set aside to cool to room temperature.

Use electric beaters to beat the cream cheese and sugar in a large bowl until smooth. Add the cream, vanilla and gelatine mixture. Beat, occasionally scraping down the sides of the bowl with a spatula, until combined. Place one-third of the mixture into 1 bowl and stir in the cocoa until combined. Place another one-third of the mixture into another bowl and stir in 3 drops food colouring.

Drop large spoonfuls of each of the mixtures randomly over the chilled biscuit base. Use a flat-bladed knife to swirl together. Place in the fridge for 4 hours or until set. Cut into portions to serve.

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