Wedding Cheesecake Trio
About the bake
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.
- Vegetarian
Method
Step 1
Start with your no-bake Oreo cheesecake. Begin by preparing a 9” circular springform tin with baking paper.
Step 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.
Ingredients for this step
- 300gOreos
- 60gButter (melted)
Step 3
Place the tin into the fridge to chill whilst you make the filling.
Step 4
In a clean mixing bowl, whip together the cream cheese, icing sugar and vanilla extract.
Ingredients for this step
- 450gCream cheese (full fat)
- 125gSilver Spoon Icing Sugar
- 1 tspNielsen-Massey Vanilla Extract
Step 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.
Ingredients for this step
- 480mlWhipping cream
Step 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.
Step 7
Place the mixture back in the fridge to set for 4 hours or overnight.
Step 8
Before serving, chop the remaining Oreos finely and sprinkle on the top to decorate.
Step 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.
Ingredients for this step
- 300mlProsecco
Step 10
Begin by preparing a 8” circular springform tin with baking paper.
Step 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.
Step 12
Place the tin into the fridge to chill whilst you make the filling.
Step 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.
Step 14
In a clean mixing bowl, whip together the cream cheese, icing sugar, pureed strawberries and vanilla extract.
Step 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.
Step 16
Remove the tin from the fridge and spoon in the filling, using a spatula to smooth the top.
Step 17
Place the mixture back in the fridge to set overnight.
Step 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.
Step 19
For the vanilla cheesecake. Begin by lightly greasing a 7" springform circular tin and line with greaseproof paper.
Step 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.
Step 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.
Step 22
In a large bowl beat together the vanilla bean paste, icing sugar and cream cheese until fully combined.
Step 23
Pour in the whipping cream and beat the mixture to a soft peak.
Step 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.
Step 25
Just before serving your cheesecake, decorate with blueberries and some crushed meringue.
Ingredients
No Bake Oreo Cheesecake
- 300gOreos
- 60gButter (melted)
- 450gCream cheese (full fat)
- 125gSilver Spoon Icing Sugar
- 1 tspNielsen-Massey Vanilla Extract
- 480mlWhipping cream
- 15Oreos (chopped)
- 14Oreos (crumbed)
Strawberry Prosecco Cheesecake
- 250gRich tea or digestive biscuits
- 100gButter (unsalted)
- 300mlProsecco
- 300gStrawberries (washed and hulled)
- 400mlWhipping cream
- 400gCream cheese (full fat)
- 200gSilver Spoon Icing Sugar
- 1 tspNielsen-Massey Vanilla Extract
- 100gRaspberries
- 5Mini meringues (white)
Vanilla Cheesecake With Blueberries
- 125gDigestive biscuits (crumbed)
- 60gButter (melted)
- 400gCream cheese (full fat)
- 100gSilver Spoon Icing Sugar
- 1 tbspNielsen-Massey Vanilla Bean Paste
- 200mlWhipping cream
- 250gBlueberries
- 5Mini meringues (white)