There are many different desserts to choose from but one that is a favourite of many people is cheesecake. The combination of something so delicious and the texture of the food you’re eating come together perfectly to make the ideal option for anyone wanting to eat something sweet.
Although we may have eaten many cheesecakes in our lives, there are going to be times when we find a recipe that puts a unique spin on it. Some of them will have a unique taste behind it and others may have a unique look but this particular cheesecake brings both in the same dish. It is a rainbow cheesecake, a colourful option for a classic cheesecake recipe. Super simple to make and so delicious that your family will come running to the table, the moment that they know it is there.
You can whip up this classic cheesecake for a birthday party or as an after dinner snack for your family. Just make sure you have some extra available for that midnight snack.
Ingredients:
1-1/2 cups graham crumbs
1/3 cup butter, melted
4 pkg. (250 g each) cream Cheese, softened
1 cup sugar
2 Tbsp. flour
2 tsp. Vanilla
1 cup sour cream
4 eggs
red, orange, yellow, green, blue and purple gel food colourings
Directions:
Heat oven to 325°F.
Combine graham crumbs and butter.
Press onto bottom of parchment-lined 9-inch springform pan. Bake 10 min.
Meanwhile, beat next 4 ingredients in large bowl with mixer until blended. Add sour cream; mix well.
Add eggs, 1 at a time, mixing on low speed after each just until blended.
Measure about 1-3/4 cups batter into separate bowl; tint with red food colouring.
Measure 1-1/2 cups of the remaining batter into separate bowl; tint with orange food colouring. Continue to divide remaining batter into 4 additional bowls, decreasing measure of batter in each bowl by additional 1/4 cup as you work your way down to the last bowl which should have only about 1/2 cup batter. Tint each of the remaining plain batters with a different colour food colouring, adding in order listed in ingredient list.
Pour red batter over center of crust.
Repeat with remaining batters, one colour at a time, starting with the batter with the most volume and working your way down to the batter with the least volume, and always pouring batters over batter in center of pan.
Bake 1 hour to 1 hour 5 min. or until center is almost set. Turn off oven. Open oven door slightly. Let cheesecake stand in oven 1 hour.
Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours.