Unicorn Dream Cheesecake_lc.jpg
food

Unicorn Dream Cheesecake

A white chocolate pastel unicorn cheesecake with gold drip and little chocolate bars on top.

Ingredients

  • Crust
  • 130g (1 cup) graham crackers
  • 100g (1 cup) unicorn lucky charms
  • 125g unsalted butter, melted
  • 100g (¼ cup) funfetti sprinkles
  • Mini chocolate bars
  • 300g (1 cup) white chocolate
  • 2 drops blue candy food gel
  • 2 drops purple candy food gel
  • 2 drops pink candy food gel
  • Cheesecake
  • 3 tbsp gelatin powder + 6 tbsp cold water
  • 750g (x3 blocks) Philadelphia cream cheese blocks
  • 350ml (1 ½ cups) thickened/whipping cream
  • 580g (2 cups) white chocolate
  • 5 drops blue food gel
  • 5 drops purple food gel + 5 drops pink food gel
  • 5 drops pink food gel
  • Chocolate Sauce
  • 300g (1 cup) dark chocolate
  • 125ml (1/2 cup) thickened/whipping cream
  • Whipped cream
  • 250ml (1 cup) thickened/whipping cream
  • 1 tsp vanilla extract
  • Gold paint
  • 4 tsp gold lustre dust
  • 2 tsp rose spirit or pure vanilla extract

Steps

  1. Crust
  2. To prepare the crust add the graham crackers and lucky charms to a food processor. Blitz until fine crumbs form. Add the butter and sprinkles and blitz to coat the crumbs.
  3. Pour the mixture out into a 9 inch springform pan. Use the back of a spoon to press firmly into the bottom of the pan. Chill for 1 hour.
  4. Mini chocolate bars
  5. To make the chocolate bars you’ll need a silicone mini chocolate bar mould. Begin by adding the white chocolate into a large microwave safe bowl. Microwave for 30 seconds at a time, mixing each time with a spatula until melted and smooth.
  6. Split the chocolate amongst three bowls and colour each one using the colour combinations listed in the ingredients list. Mix until well combined. Drizzle the different coloured chocolate in the mould. Gently tap the mould on your workbench and scrape the excess chocolate away using a bench scraper. Chill for 2 hours and gently take the chocolates out of the mould.
  7. Gold paint
  8. To make the gold paint mix the two ingredients together until well combined.
  9. Use a small paint brush to paint blotches of gold paint on the mini chocolate bars.
  10. Cheesecake
  11. To make the cheesecake begin by adding the gelatin and water into a small mixing bowl and mix until well combined. Set aside for 5 minutes and then microwave for 30 seconds.
  12. Add the cream cheese, cream, white chocolate and gelatin mixture into a food processor and mix until well combined and smooth. Make sure you scrape the bowl down at least once with a spatula to make sure everything mixes well and evenly.
  13. Split the mixture amongst three bowls. Colour each one using the colour combinations listed in the ingredients list.
  14. Spoon the mixture into the springform pan, alternating between each colour until the cheesecake pan is filled. Chill overnight.
  15. Chocolate Sauce
  16. To make the sauce add the cream and chocolate into a microwave safe bowl. Microwave for 30 seconds at a time, mixing each time with a spatula until melted and smooth.
  17. Carefully run a knife around the sides of the cheesecake. Un do the springform pan and place on a serving plate.
  18. Allow to cool for 30 minutes before pouring on top of the chilled cheesecake. Use an offset spatula to spread the chocolate around and allow some of it to drip off the sides. Chill in the fridge for 1 hour.
  19. Use the paint brush to paint the chocolate with the gold paint. If the gold paint has dried out, add more rose spirit or vanilla. Once covered, allow to dry for 30 minutes.
  20. Whipped Cream
  21. To prepare the whipped cream add the cream and vanilla extract to a large mixing bowl. Whip to stiff peaks using an electric hand mixer.
  22. Add the whipped cream to a piping bag fitted with an open star tip.
  23. Pipe swirls of cream around the top of the cheesecake. Place the chocolate bars in the cream and finish with a sprinkle of funfetti sprinkles.
  24. This cake can be prepared ahead of time! It can be stored in an airtight container for up to three days, stored in the fridge.