Summer treats

These drool-worthy desserts, created in our famous Test Kitchen, are deceptively simple to make and so much fun to eat.

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.

4 Add the vanilla extract to the first bowl and stir to combine. Cover and refrigerate.

5 Put the honey and cocoa into a small bowl and stir to combine. Microwave on HIGH for about 20 seconds, stirring halfway through, until cocoa is dissolved. Add cocoa mixture to the second bowl. Cover and refrigerate.

6 Put strawberries into a blender and process until smooth. Fold strawberry mixture into the third bowl. Remove chilled base from fridge and spoon over strawberry mixture. Freeze until firm. Add the vanilla mixture, freeze again, then top with the chocolate mixture. Freeze overnight.

7 To serve, unmould the cake from the pan, decorate with fresh strawberries and drizzle with chocolate Ice Magic.