No Bake Chocolate Cheesecake with Raspberry Balsamic Glaze


 
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake

I really, really love cheesecake. I get asked lots where all the food that I make goes, and how I manage not to eat it all. The truth is, when I’ve made something 3,4,5,6 times in a row to test, it’s pretty easy to stay away. I usually have a little bite, and then send it to a friend’s place or to the studio. Not cheesecake though. I have absolutely zero self control when it comes to cheesecake. I have to have a wee bit for myself, and then immediately treat all my friends / whoever will take the cheesecake off my hands, otherwise it slowly but surely disappears. Which totally isn’t a bad thing. I have a little bit in a container in the fridge right now, and over the course of writing this post, I’ve already snuck about six little bites. It’s just the best.

However, it’s not all cheesecake that I love. I didn’t really grow up on baked cheesecake like lots of people over here did - Cheesecake in New Zealand tends to be the no bake variety, a creamy base set with gelatine, rather than baked in the oven. I much prefer the texture of a no-bake cheesecake to a baked one, and they are so much easier to make - a crust comes together quickly in the food processor, and is topped with a silky, smooth filling. A quick nap in the fridge, and you have a super simple dessert that is perfect for serving a crowd.

This No Bake Chocolate Cheesecake ticks all the boxes - the chocolate graham cracker base is thick, with the perfect balance of salt. It is then topped with a fluffy, creamy, rich, chocolate filling, which is loaded with dutch process cocoa and dark chocolate, which gives it a super rich chocolate flavour, and helps it set without the need for gelatine. The filling is smoothed onto the crust, then the whole thing is set in the fridge.

I finished this cheesecake with a Raspberry Balsamic Glaze from Filippo Berio. It cut perfectly through the chocolate filling, and the raspberry in the glaze complimented the chocolate in the most amazing way. This cheesecake is literally everything I want in a dessert, all tied into one. This is absolutely going to be my go-to dessert from now on when I need something that is quick, easy, and everyone will love. I made this to take to Filippo Berio Headquarters last week, and it was a giant, giant hit. I hope you give it a try!

A few wee tips:

  • There are two measures of cream in this recipe - the first gets whipped up and folded into the mixture, and the second is to loosen the mixture slightly once you have added the chocolate. When you are folding in the whipped cream before you put it into the tin, after it is incorporated, if you find it is still a little too thick for your liking, you can add liquid heavy cream about a tablespoon at a time to help loosen it further - you can add up to about 4 Tbsp without affecting the texture too much, just make sure it is very well incorporated.

  • Ideally, this needs to set for a few hours or overnight in the fridge, but if you are pressed for time, about two hours rest will do in a pinch.

  • I used this cheesecake pan, and lined it with a circle of parchment paper on the bottom, and then a collar of acetate. Parchment paper around the edge would work fine too, but I love how cleanly it pulls away with the acetate. A springform pan would work great too.

  • If you don't have a stand mixer, you can do this with an electric hand mixer in a big bowl! Just make sure to really beat the cream cheese mixture until it is nice and fluffy - make sure your cream cheese is very room temperature for this.

  • This recipe can easily be scaled if you are making for a crowd, or if you don’t have a springform pan it will be great in an 8” square pan - just make sure that you give it a good parchment sling.

 

 

No Bake Chocolate Cheesecake with Raspberry Balsamic Glaze

- Makes one 9” cheesecake -

Chocolate Graham Cracker Crust
300g Graham Crackers or Digestive Biscuits
40g Sugar
40g Dutch Process Cocoa, Or half Dutch cocoa and Half black cocoa if you have it
1 tsp salt
175g Unsalted butter, melted and cooled slightly

No Bake Chocolate Filling
375g Heavy cream, chilled
450g full fat cream cheese, at room temperature
130g sugar
1 tsp vanilla bean paste
3/4 tsp salt
35g Dutch Process Cocoa, Or half Dutch cocoa and Half black cocoa if you have it
250g High quality dark chocolate (I used 72% Callebaut), Melted and cooled
175g Heavy Cream, Liquid
Filippo Berio Raspberry Balsamic Glaze to finish

 

- PROCESS -

CHOCOLATE GRAHAM CRACKER CRUST

Line a 9” Springform or Cheesecake pan with a parchment paper circle, and a collar of acetate.

Place the Graham Crackers, sugar, cocoa, and salt in the work bowl of a food processor, and pulse until fine crumbs remain. Transfer to a medium mixing bowl, and add the butter and mix until combined - it should resemble wet sand.

Transfer the crust mixture into the pan, and spread into an even layer using the back of a spoon or an offset spatula. Using the bottom of a flat glass or a flat bottomed measuring cup, press the crust firmly into an even layer.

Place into the freezer while you prepare the filling.

FILLING AND ASSEMBLY

In the bowl of a stand mixer fitted with the whisk attachment, whip the first measure of heavy cream just until stiff peaks start to form. Transfer to a large bowl until ready to use. Do not worry about washing the mixer.

Beat together the cream cheese, sugar, vanilla bean paste, salt, and cocoa powder on medium high speed until light and fluffy and well combined, 2-3 minutes.

Add the melted cooled chocolate, and mix to combine. Add the second measure of cream (liquid), and beat until incorporated.

Add the chocolate cheesecake mixture to the bowl with the heavy cream, and carefully fold to combine, taking care not to deflate too much. If you find that the mixture is too thick to spread smoothly, you can add cream a tablespoon at a time (see notes).

Spoon the filling over the base, and spread with an offset spatula until the surface is smooth. To get it extra smooth, you can run your offset spatula under warm water, then dry off and use to smooth the surface.

Loosely cover the cheesecake with plastic wrap, ensuring the plastic wrap does not touch the surface of the filling. Refrigerate the cheesecake for at least 4 hours, or up to overnight. When you are ready to serve, remove from the fridge, and unmould from the pan. Drizzle with Filippo Berio Raspberry Balsamic Glaze.

Cut the cheesecake using a knife that has been heated by running it under hot water, then drying. Wipe between each slice, re-heating knife as needed.

Store leftovers in an airtight container in the fridge.

No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.

No Bake Mixed Berry Cheesecake Bars


 
No Bake Mixed Berry Cheesecake Bars - delicious graham cracker crust, topped with a silky vanilla bean no bake filling, and finished with a beautiful marbled swirl of mixed berry coulis. perfect No bake, low effort dessert for any time of the year. #nobake #cheesecake #cheesecakebars #mixedberry #coulis
No Bake Mixed Berry Cheesecake Bars - delicious graham cracker crust, topped with a silky vanilla bean no bake filling, and finished with a beautiful marbled swirl of mixed berry coulis. perfect No bake, low effort dessert for any time of the year. #nobake #cheesecake #cheesecakebars #mixedberry #coulis
No Bake Mixed Berry Cheesecake Bars - delicious graham cracker crust, topped with a silky vanilla bean no bake filling, and finished with a beautiful marbled swirl of mixed berry coulis. perfect No bake, low effort dessert for any time of the year. #nobake #cheesecake #cheesecakebars #mixedberry #coulis
No Bake Mixed Berry Cheesecake Bars - delicious graham cracker crust, topped with a silky vanilla bean no bake filling, and finished with a beautiful marbled swirl of mixed berry coulis. perfect No bake, low effort dessert for any time of the year. #nobake #cheesecake #cheesecakebars #mixedberry #coulis
No Bake Mixed Berry Cheesecake Bars - delicious graham cracker crust, topped with a silky vanilla bean no bake filling, and finished with a beautiful marbled swirl of mixed berry coulis. perfect No bake, low effort dessert for any time of the year. #nobake #cheesecake #cheesecakebars #mixedberry #coulis
No Bake Mixed Berry Cheesecake Bars - delicious graham cracker crust, topped with a silky vanilla bean no bake filling, and finished with a beautiful marbled swirl of mixed berry coulis. perfect No bake, low effort dessert for any time of the year. #nobake #cheesecake #cheesecakebars #mixedberry #coulis

I know that I post a fair bit of fancy shit. Intricate pie lattices, multi layer cakes, things with more components than they probably need to have just because I’m being extra. But this time, I am here to save your life (not really haha) with a crazy easy dessert that is super simple to put together, but still tastes amazing and makes you look super, super fancy. I made these no bake mixed berry cheesecake bars a few weeks back, and haven’t stopped thinking about them or possible variations of them since.

I grew up on no-bake cheesecake - to me, it is the first thing that comes to mind when I think of cheesecake. I haven’t quite been able to get behind baked cheesecake yet, because I’m not sure that anything will ever stand up to a really well done no-bake version. That, and I always hear people worry about cracking their cheesecake. This isn’t even a slight issue here. I got you. The thing that I really love about this recipe is how versatile it is - you could swirl literally anything you like through the top of it. I went with a mixed berry coulis swirl, but it would be epic with fudge, or nutella, or a quick lemon or passionfruit curd.

I started with a simple graham cracker crust, then topped it with a silky vanilla bean cheesecake filling, which is super easy and comes together quickly in the mixer. This alone would be the perfect dessert, but I had some berries that needed using up in the freezer, so popped together a quick coulis to swirl on the top, which turned out to be a very, very good idea.

I was initally aiming for a white top with just a small swirl of the berry, but I used too much the first time around, so just mixed it in and tried again and it worked out for the better - the berry flavour was much more prominent, and the top came out so marbled and beautiful. Give this dude a try if you can - I promise you will look super fancy with hardly any effort.

A few wee tips:

  • Make the berry coulis topping first, and allow to cool slightly before you make the cheesecake.

  • This is a great base cheesecake recipe - you could do a passionfruit top, or a lemon curd, peanut butter, etc etc.

  • Make sure that your cream cheese is at room temperature to allow you to beat it very smooth.

  • If you can’t get graham crackers, digestive biscuits work perfectly!

 

 

No Bake Mixed Berry Cheesecake Bars

- Makes about 16 bars -

Mixed Berry Coulis Topping
250g fresh or frozen raspberries
125g fresh or frozen blueberries
125g fresh or frozen blackberries
65g sugar
1 Tbsp water
pinch of salt

Graham Cracker Base
400g graham crackers
3 Tbsp Sugar
150g butter, melted
1/4 tsp salt

Filling
300g plus 120g cream
2 tsp gelatine
450g cream cheese, at room temperature
130g sugar
1 tsp vanilla bean paste
1/4 tsp salt


 

- PROCESS -

MIXED BERRY COULIS TOPPING

Place all of the ingredients in a pan over medium heat. Cook, stirring often, and occasionally mashing the berries against the side using a fork, until the berries are soft. Transfer to a high speed blender or food processor (be careful as it will be hot), and blend until smooth.

Clean the pan and return to the stove. Strain the berry mixture into the pan, then bring to a boil and cook over medium heat, stirring constantly, for 2-3 minutes or until slightly thickened and reduced. Transfer to a container and allow to cool completely.

 

GRAHAM CRACKER BASE

Grease and line a 9” square pan with two pieces of parchment paper, extending over the sides to form a sling. Place the graham crackers and sugar in the work bowl of a food processor. Pulse until the crackers resemble fine crumbs, then transfer to a medium bowl. Add the salt and butter, and mix to combine - it should have the consistency of wet sand.

Pour the base into the prepared pan, and pat down until smooth using the bottom of a flat glass or measuring cup, ensuring that it is an even thickness. Place in the freezer while you prepare the filling.

FILLING AND ASSEMBLY

In a small pot over low heat, combine the 120g measure of cream and gelatine. Stir until the gelatine has dissolved. Set aside to cool slightly.

In the bowl of a stand mixer fitted with the whisk attachment, or using an electric mixer, whip the 300g measure of cream until soft peaks form. Transfer into a bowl. There is no need to wash the mixer between the cream and cream cheese mix. Whip the cream cheese and sugar in the mixer until smooth. Add the vanilla and salt and beat to incorporate, then add the gelatine and cream mixture and mix well.

Remove the bowl from the mixer, and, using a spatula, gently fold the softly whipped cream into the cream cheese mixture.

Spoon the filling over the prepared base, tapping to remove any bubbles, then spreading with an offset spatula. Evenly distribute about 3-4 Tbsp of the cooled coulis mixture over the surface of the filling, and using a swirling motion, gently mix it into the top section of the filling using a spoon, before smoothing again with an offset spatula. Lightly drizzle a little more of the coulis mixture (use less than you think you will need) over the top of the cheesecake, then drag a chopstick or skewer through the drizzled coulis to make a marbled effect. Add more coulis and marble more if desired.

Refrigerate the cheesecake for at least 3 hours or until set. Using the parchment paper as a sling, remove the cheesecake from the pan. Cut into squares using a knife that has been run through hot water and then dried before cutting.

Store leftovers in the fridge.

No Bake Mixed Berry Cheesecake Bars - delicious graham cracker crust, topped with a silky vanilla bean no bake filling, and finished with a beautiful marbled swirl of mixed berry coulis. perfect No bake, low effort dessert for any time of the year. #nobake #cheesecake #cheesecakebars #mixedberry #coulis

Apple pie cake


 

My lovely friend Lisa was staying with me this week! I originally met her in a facebook group I was a part of, where we bonded over our love of all things sweet, and just food in general. We then somehow managed to become part of the best girlboss gang ever, the Sugar Hoes, comprised of both of us, and our friend Bets, who runs a badass cake shop and sweet cafe in Auckland! (They have some of our clouds there, making it the coolest cafe in NZ) Lisa is an incredible pastry chef, and it also happened to be her birthday while she was staying! So of course, cake was a must. I must admit that I secretly felt a huge amount of pressure making a pastry chef a birthday cake, but at the end of the day I ended up roping her into helping me so everyone won! 

I recently (I am aware that I am a good four years late to the party) got the Milk bar cook book, and after a failed attempt at getting peaches from the farmers market for a cake for Lisa, we ended up with a bag of apples, and this book open on the table. I had been wanting to try making something from the book for a while, but was low key intimidated by the aspect of acetate within the cake rings to help hold everything together, so figured there was no better time than when I had a trained eye helping me! 

The Apple pie cake has what feels like a zillion components to it - A brown butter cake which is cooked in a sheet pan, a cider soak to help keep the cake moist, liquid cheesecake (barely cooked cheesecake mixture), pie crumbs, then an apple pie filling. You then rinse and repeat this three times until you have a super complex looking wee stack, then top it off with some buttercream which has blitzed pie crumbs in it! What a mouthful (quite literally). 

The resulting cake however, is nothing short of amazing. Everything ties together perfectly, and we ended up making six miniature 3 inch cakes rather than one six inch like the recipe, and OH MY they are too cute!! I used six three inch cake rings which we lined with strips of acetate. You layer all of the things in the lined rings, then pop them in the freezer for about 12 hours, peel off the acetate, and you have the prettiest layer cake ever! I love that you can see all of the individual components up the side! 

I pretty much followed the recipe from the book, except I skipped the apple cider soak, and in it's place used reduced cooking liquid from the apple pie filling component, thinned out with a little apple cider. I would also highly recommend making the pie crumb with brown butter - it gives it an amazing nutty taste which ties in well with the cake flavour. 

Because this recipe is very component heavy, and there is also a freezing time in there (which helps to make the acetate removal nice and tidy), this is definitely something you are going to want to make the day before, and assemble the evening before you need it, so that it has time to freeze. I ended up doubling the recipe in the book to give me six teeny baby cakes, so this recipe will make two six inch cakes, or six three inch cakes. I would definitely halve it (the original recipe) if you are making just the one six inch cake - these are super sweet, and I still have three in my freezer I am slowly giving to people!

With that being said, it doesn't actually take much longer to make double the recipe, and this keeps well in the freezer, so you can definitely have some now and save some for another time! I had a fair bit of cake scraps leftover, but they are sitting in my fridge next to the leftover buttercream, ready to be made into cake pops! 

One more thing - this is the sort of recipe where if you don't use a kitchen scale, now is the time to start. I am a huge fan of working in grams (Partially/extremely biased as I grew up using them and my brain is having a hard time changing over), because they give you a level of accuracy that you can't get with cups - everyone scoops a different sized cup of flour so grams help keep it all consistent.

Happy happy birthday week Lisa! Thanks for coming and hanging out with me in NYC! xx

 

 

Apple pie layer cake
- Makes six 3 inch cakes, or two 6 inch cakes - 

Adapted from Milk Bar

Brown butter cake
110g (1 stick) butter
80g (4 tablespoons) brown butter
500g (2 1/2 cups) sugar
120g (1/2 cup) brown sugar
6 eggs
220g (1 cup) buttermilk
130g (2/3 cup) neutral oil
4g (1 tsp) vanilla extract
370g (3 cups) all-purpose flour
8g (2 tsp) baking powder
8g (2 tsp) salt

Cheesecake filling
550g (8oz) cream cheese
300g (1 1/2 cups) sugar
12g (2 Tbsp) corn starch
4g (1 tsp) salt
50g (2 Tbsp) milk
2 eggs

Pie crumb
440g (3 cups) flour
36g (4 Tbsp) sugar
6g (1 1/2 tsp) salt
230g (2 sticks) butter, browned
40g (3 Tbsp) water

Apple Pie filling
1 lemon
800g (about 7 medium) apples
28g (2 tbsp) butter
300g (1 1/3 cup) brown sugar
2g (1 tsp) cinnamon
2g (1/2 tsp) salt

Cake soak
Cooking liquid from apple pie filling
60g (1/4 cup) apple cider, or apple juice (optional) 

Pie crumb buttercream
175g (1 1/3 cup) Pie crumb
110g (1/2 cup) milk
2g (1/2 tsp) salt
40g (3 Tbsp) butter, at room temperature
40-80g (1/4 to 1/2 cup) icing sugar
 

 

- PROCESS -


I highly recommend preparing the components the day before, and assembling them the night before you need them to allow the cake to freeze overnight. Remove from the freezer three hours before you serve to allow time to defrost

 

BROWN BUTTER CAKE

Preheat the oven to 350f/180c. Spray a half sheet baking tray (18 x 13 inches) with baking spray.

Brown the butter by melting over medium heat, then continuing to cook until light brown and nutty smelling. Remove from heat and allow to cool.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown butter and sugars. Beat on high for approximately 5 minutes, until fluffy. Add the eggs one at a time, mixing well after each addition, and scraping the bowl down as needed. Mix for 2-3 minutes until homogenous. 

With the mixer on low, slowly add the buttermilk, oil and vanilla. Mix on medium for approximately 10 minutes, until the mixture has come together uniformly. This step may take up to 15 minutes. Scrape the bowl down well. 

Add the flour, baking powder and salt, and mix until just combined, scraping the bowl down well and mixing for another 20 seconds to ensure even distribution of the dry ingredients. 

Spread the mixture into the sheet pan, and smooth with a spoon or spatula. Bake for 30 to 35 minutes, checking for doneness after 30 minutes. The cake will be golden brown and the edges will spring back when lightly touched. Ensure that the middle is not jiggly. 

Remove from the oven and cool completely. Cover with plastic wrap until ready to use. 

 

CHEESECAKE FILLING

Preheat the oven to 300f/150c

In the bowl of a mixer fitted with the paddle attachment, mix the cream cheese on medium speed for 3 minutes, until smooth. Add the sugar and mix until well combined, scraping down the bowl well. 

In a small bowl, measure out the corn starch and salt. Slowly whisk the milk into the corn starch, ensuring that there are no lumps. Add the eggs and mix well. With the mixer running, slowly add the milk and egg mixture to the cream cheese. Mix for 5 minutes until smooth. 

Spread into a glass oven dish or loaf pan, and bake for 15 minutes, or until the outside edges of the cheesecake are just firm, and the centre is still jiggly. Continue to cook in 5 minute increments if it is not yet at that stage. Remove from the oven and cool, then use an immersion blender or blender to blend the mix until homogenous and uniform in texture. Store in the fridge until ready to use. 

 

PIE CRUMB

Preheat the oven to 350f/180c. Line a baking tray with silpat or parchment paper. 

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt until well mixed. Add the butter and water and mix on low until clustered. 

Spread the mixture on the tray, and bake for 25 minutes, until golden brown. Break up into smaller clumps during the baking process. Remove from the oven and allow to cool (it will firm up a lot during cooling). Store in an airtight container until ready to use

 

APPLE PIE FILLING

Fill a bowl with water, and juice the lemon into it. 

Peel, core and quarter the apples. Dice each quarter into small pieces (cut into quarters lengthways, then each quarter into quarters, leaving you with 16 pieces per quarter). Transfer apple to the bowl of lemon water as you go. 

Drain the apples, and add to a medium pan. Add the brown sugar, butter, cinnamon and salt, and cook on medium heat, stirring occasionally, for 3-5 minutes. The apples will release liquid and begin to cook down. When the apples are fork tender, remove from the cooking liquid with a slotted spoon. Cool and refrigerate until ready to use. Make the cake soak with the remaining cooking liquid.

 

CAKE SOAK

Using the liquid left from the apple, heat over medium heat. Cook for 5 minutes, swirling the pan often, until the mixture has reduced and thickened slightly. Add apple cider and mix until incorporated. Alternatively you can skip the reducing step and use the liquid as is, omitting the apple cider. 

 

PIE CRUMB BUTTERCREAM

Add milk and pie crumb to a blender. Mix on high for 2-3 minutes, until a smooth paste consistency is reached. 

In the bowl of a stand mixer, mix the butter and icing sugar on high until smooth and pale. Scrape down the sides, and add the pie crumb paste. mix well on high for 2-3 minutes, scraping down the bowl as needed, until the frosting is pale and uniform. If the consistency is too runny, add more icing sugar as needed, and mix well. 

Transfer to an airtight container and store in the fridge until ready to use. 

 

ASSEMBLY

Using the cake ring or a three inch cookie cutter, cut circles from the sheet pan. You need 18 in total (six cakes at three layers each). You may not get 18 full circles cut out, but you can use scraps pushed together to form the bottom layers of some of the cakes to make up the total cake layers to 18.

On a lined sheet pan, line six 3 inch cake rings with acetate, so the acetate forms cylinders that extend out of the cake rings. It needs to be about five inches high if you are using sheets, otherwise you will need two strips of acetate (you put the second sheet on when you are about halfway through stacking)

LAYER ONE

Place a circle of cake in the bottom of each cake ring, pushing down to make sure it is sitting flat. If you need to make up cake circle numbers now is the time - push scraps into the bottom of the rings to form the bottom layer. 

Using a pastry brush or spoon, gently brush or spoon over some of the cake soak, until the top of the cake layer is moist. 

Divide half of the liquid cheesecake between the rings. Use the back of a spoon to smooth it down. 

Sprinkle a layer of pie crumb over the cheesecake filling, pressing down well with your hands to ensure that they are in place. 

Divide half of the pie filling between the cakes. 

LAYER TWO

Repeat the same process as layer one. 

LAYER THREE

Finish off each cake with the final cake circle. Spread the top of each cake with the pie crumb frosting, and decorate with extra pie crumbs. 

Freeze the cakes for at least 12 hours, to allow all of the filling layers to set. Three hours before you are ready to serve, remove them from the freezer, pop them out of the cake rings, and carefully peel away the acetate layers to reveal the cake inside. Transfer to a serving platter, and allow to defrost before serving. 

Leftovers can be wrapped in plastic, and frozen or kept in the fridge.