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Terrazzo Cheesecake Recipe
Ben Carraoli

Terrazzo Cheesecake Recipe

I recently tried making this Terrazzo Cheesecake, and I have to say, it was a magical experience! The way the colorful jello pieces swirl inside the creamy cheesecake reminds me of a terrazzo floor. I loved how each slice was a little piece of art. The flavors are fresh, tangy, and delightfully sweet all at once.
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Total Time 5 hours
Servings: 10
Ingredients Method Notes

Ingredients
  

  • ½ pack kiwi jello – adds a fresh fruity green touch.
  • ½ pack lemon jello – for a zesty yellow swirl.
  • ½ pack blueberry jello – gives a rich blue accent.
  • ½ pack raspberry jello – adds pink-red pops of flavor.
  • 200 g digestive biscuits – forms a crunchy buttery base.
  • 75 g butter – melt it to combine with the biscuit crumbs.
  • 1 tbsp brown sugar – enhances the biscuit’s natural sweetness.
  • 6 gelatin sheets – ensures the filling sets perfectly.
  • 100 g sugar – sweetens the creamy filling.
  • 1 dl pineapple juice – adds tropical tang and helps dissolve gelatin.
  • 300 g sour cream 35% fat – creamy and slightly tangy.
  • 200 g cream cheese – the base of a luscious cheesecake filling.
  • 3 dl heavy cream – makes the filling fluffy and rich.
  • 1 lemon – for fresh citrus flavor.

Method
 

  1. I like making the jello the night before. This gives it enough time to set properly. Use four different molds or containers to create varied shapes for the terrazzo effect.
  2. Crush the digestive biscuits until they resemble fine sand. Melt the butter, mix with brown sugar, and combine with crumbs. Press firmly into the springform pan and chill while preparing the filling.
  3. Soak gelatin sheets in cold water. Heat pineapple juice with sugar until it boils, remove from heat, and add the gelatin sheets. Stir until dissolved and cool slightly without letting it set.
  4. Whisk together sour cream, cream cheese, and heavy cream until fluffy. Add the cooled pineapple juice mixture and lemon juice, whisking to combine. The filling should be smooth and airy.
  5. Chop the jello into different-sized pieces. Gently fold into the cream cheese filling to maintain the terrazzo look. Pour the mixture over the chilled biscuit base.
  6. Refrigerate for at least 4 hours. The cheesecake should be firm but creamy, ready to slice beautifully.

Notes

  • I always use fresh lemon juice—it brightens the filling perfectly.
  • Folding jello gently prevents the colors from blending too much.
  • Chill the base well; a firm crust holds the filling better.
  • I like using different jello colors for a more artistic terrazzo effect.
  • Let the cheesecake sit at room temperature for 10 minutes before serving for easier slicing.