You've just been invited to someone's birthday party and you have feck-all cash. You think about making them a hat, but you realise it's the middle of summer, impractical to say the least. Well, if you're ever stuck, go and make this impressive rainbow cheesecake and shut the party down with your baking skills. Here's everything you'll need for your rainbow cheesecake recipe:
What you'll need:
- 250 gms of Digestive Biscuits
- 80 ml of butter, melted
- 4 packs (250 g each) of Philadelphia
- 240 ml of sugar
- 2 tablespoons of flour
- 2 tablespoons of vanilla
- 240 ml of sour cream
- 4 eggs
- red, orange, yellow, green, blue and purple food colourings
1. Heat oven to 180 c. Place the digestive biscuits into a clear bag and crush using the rolling pin. Melt the butter and mix with the digestive biscuit pieces until the biscuits are coated.
3. Press the mixture into the bottom of a parchment-lined 9-inch springform dish and bake for 10 minutes. Tip: Press the mixture down with the back of a wooden spoon.
4. Beat the Philadelphia, which you might need to soften in the microwave, with 240 ml of sugar, two tablespoons of flour and two tablespoons of vanilla in a large bowl and mix until blended. Add the sour cream and mix well. Add 1 egg in the mix, at a time, mixing on a low speed until all the eggs are blended into the mixture.
5. Measure about 420 ml batter into a separate bowl and tint with red food colouring. Measure 350 ml of the remaining batter into a separate bowl and tint with orange food colouring. Continue to divide the remaining batter into 4 other bowls and decrease the measure of batter in each bowl by an additional 60ml from the last bowl. The last bowl should only have half a cup of batter.
6. As you've separated the bowls of batter, it's now time to add the remaining food colouring into the bowls of batter. Yellow, green, blue and purple should follow the orange.
7. Pour the red batter over center of the crust. Repeat with each batter, one colour at a time, starting with the batter with the most and the batter with the least in the center. Always pour batter into the center of the pan.
8. Bake for one hour or until the centre is almost set. Turn off the oven and open the oven door when the hours complete. Let the cheesecake rest in the oven for another hour. Run a knife around the edge of the pan to loosen the cake. Let the cake cool before removing rim and refrigerate 4 hours.
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