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  • The Australian Women’s Weekly Food

    Summer treats

    Dec 06, 2021 4 minutes

    Frozen Neapolitan cheesecake

    PREP + COOK TIME 30 MINUTES (+ FREEZING) SERVES 12

    250g chocolate cream biscuits
    50g butter, melted
    4 cups (800g) fresh ricotta cheese
    1½ cups (330g) caster sugar
    2 cups (500ml) thickened cream, softly whipped
    2 teaspoons vanilla extract
    2 tablespoons honey
    2 tablespoons cocoa powder
    250g strawberries, hulled strawberries and chocolate Ice Magic, to decorate

    1 Grease a 20cm springform pan; line base and side, extending paper 5cm above edge of pan.

    2 Process biscuits until fine. Add butter; process until combined. Press mixture over base of pan. Refrigerate while preparing the filling.

    3 Beat ricotta and sugar in a medium bowl with an electric mixer until smooth. Fold in cream; divide the mixture evenly between three bowls.

    Add the

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