RAINBOW CHEESECAKE
Ingredients:
- 900g of cream cheese (3 packets)
- 250g caster sugar
- 3tbsp plain flour
- 1 1/2 tsp vanilla essence
- 1 lemon zest and juice
- 3 large eggs plus 1 egg yolk
- 200ml soured cream
- 5 food colourings of your choice
- 300g digestive biscuits
- 150g butter (melted)
Method:
- Pre-heat the oven to 160'c
- Firstly crush the biscuits into breadcrumbs and then stir in the melted butter.
- Then press this into a cake tin that has tall sides as this recipe makes a lot of cheesecake!
- Bake this in the oven for 10 minutes and then leave this to cool down whilst you make your cheesecake mixture.
- Turn the heat on the oven up to 200'c
- Then with an electric whisk, beat the cream cheese in a bowl until creamy.
- Then gradually add the caster sugar on a slow speed, then add the flour and a pinch of salt.
- Then add the vanilla, lemon zest and juice
- Then whisk in the eggs and yolk, one at a time until all combined, then add the soured cream.
Split the filling into 5 different bowls and then colour them any colour you would like.
 |
| I did orange, yellow, pink, green and blue. |
- Place some tinfoil under your cake tin and fold it up the sides to prevent mixture from spilling out and then put the cake tin inside a roasting tin.
- Then pour the colours one at a time over the baked biscuit base. Its okay if some merge together, just make sure you pour them gently into the tin.
- Bake in the oven for 15 minutes and then reduce the temperature to 110'c and bake for another 25 minutes
- Once this this done the cheesecake may still have a slight wobble but don't worry that will set!
- Turn the oven off but leave the cheesecake in the oven for another 2 hours to set.
- Once this 2 hours is over, leave to set in the fridge for another 4-8hours or over night for a better taste!
- Then enjoy this colourful cheesecake that's bound to put a smile on anyone's face!
No comments:
Post a Comment