Wedding Cheesecake Trio

  • Total Time

    3h 0m
  • Makes

    3
  • Skill Level

    Advanced
  • Dietary Needs

    Veg
    • Vegetarian

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As an alternative to the traditional wedding cake consider the recent trend of serving your guest a choice of cheesecake.  Make sure that there is one cheesecake that has a slightly more luxurious feel – making it special for the bride and groom.

Method

  1. Start with your no-bake Oreo cheesecake. Begin by preparing a 9” circular springform tin with baking paper.

  2. In a food processor or a using a freezer bag and rolling pin, crush up the Oreos to a fine crumb. Mix in a bowl with the melted butter and pour into the tin, pressing down firmly. A top tip is to use a potato masher to apply the right pressure.

    • 300g Oreos
    • 60g Butter (Melted)
  3. Place the tin into the fridge to chill whilst you make the filling.

  4. In a clean mixing bowl, whip together the cream cheese, icing sugar and vanilla extract.

    • 450g Cream Cheese (Full Fat)
    • 125g Icing Sugar (We like Silver Spoon)
    • 1tsp Vanilla Extract (We like Nielsen Massey)
  5. Reduce the speed of the mixer and add in the whipping cream. Increase the speed once again, beating the mixture to a soft peak consistency.

    • 480ml Whipping Cream
  6. Gently fold in the Oreo crumbs. Remove the tin from the fridge and spoon in the filling, using a spatula to smooth the top.

  7. Place the mixture back in the fridge to set for 4 hours or overnight.

  8. Before serving, chop the remaining Oreos finely and sprinkle on the top to decorate.

  9. The day before making the cheesecake, wash, hull and chop the strawberries and place them in a bowl. Cover in Prosecco and leave to marinate overnight. 

    • 300ml Prosecco
  10. Begin by preparing a 8” circular springform tin with baking paper.

  11. In a food processor or a using a freezer bag and rolling pin, crush up the biscuits to a fine crumb. Mix in a bowl with the melted butter and pour into the tin, pressing down firmly. 

  12. Place the tin into the fridge to chill whilst you make the filling.

  13. Drain the strawberries that you have soaked overnight and dry them gently with some kitchen towelling. Keep aside 50g of the strawberries for the decoration. Blitz the remaining strawberries together in a food processor until they become a smooth puree. 

  14. In a clean mixing bowl, whip together the cream cheese, icing sugar, pureed strawberries and vanilla extract.

  15. Reduce the speed of the mixer and add in the whipping cream. Increase the speed once again, beating the mixture to a soft peak consistency.

  16. Remove the tin from the fridge and spoon in the filling, using a spatula to smooth the top.

  17. Place the mixture back in the fridge to set overnight.

  18. To decorate, slice the remaining Prosecco soaked strawberries and crush the mini meringues into chunks. Place them on top of the cheesecake along with some fresh raspberries in a circular pattern. 

  19. For the vanilla cheesecake. Begin by lightly greasing a 7" springform circular tin and line with greaseproof paper.

  20. Crush the digestive biscuits in a food processor or in a freezer bag with a rolling pin, the pour into a large bowl. Melt the butter, then add to the bowl and mix together. 

  21. Pour the biscuit mixture into the tin and press down firmly to set the crust in place. Place the tin in the fridge to chill whilst you make the topping.

  22. In a large bowl beat together the vanilla bean paste, icing sugar and cream cheese until fully combined.

  23. Pour in the whipping cream and beat the mixture to a soft peak. 

  24. Remove the tin from the fridge and pour over the filling, smoothing the top down with a palette knife. Place the cheesecake back into the fridge to firm up and set, preferably overnight.

  25. Just before serving your cheesecake, decorate with blueberries and some crushed meringue. 

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