Rainbow Cheesecake Recipe

My family LOVES cheesecakes and whenever I make one for them it comes out ugly. So, I thought of making it colorful just like a rainbow, wouldn’t it be cool? I bet the pictures speak for themselves.

Bonus: I recently learned a few tricks for making the perfect cheesecake and I am more then happy to share them with you. You can use my recipe or any other recipe you'd like.

This is a great cake when you want to make a cheesecake for any event and make it look party themed. Anyone who'll see your cake will immediately have a smile on their face!

And of course, you don’t have to color it, you can make it as a regular white cheesecake, it'll taste just as delicious.

Base:

210g graham crackers

140g melted butter

Filling:

750g low fat cream cheese

250g cream cheese

6 separated eggs

1 Tsp vanilla extract

1 cup (220g) sugar

6 Tbsp (60g) cornstarch

5 Tbsp (50g) flour

2/3 cup (180ml) milk

50g melted butter

10-inch springform cake pan

Parchment paper

Preheat oven to 240 deg Celsius.

I like using a springform cake pan since it is easier to remove later, but of course you can use any other type of dishes.

We'll want to place a parchment paper on the bottom of the pan.

There are many tricks on how to do that, but I've been using this trick since forever and I like it best:

Take the pan apart and place a parchment paper on top of the bottom. Next, assemble the pan back together with the parchment paper on the bottom. Cut the excess edges with scissors.

This trick also makes sure the parchment paper won't move around.

The base contains graham crackers all grounded combined with lots of melted butter.

*** If you like a sweeter base you can add a bit of sugar.

Place crackers in a food processor and turn it on until the crackers become fine crumbs. If you don’t have a food processor just place crackers in a zip lock bag and smash it with anything.

Make sure you don’t have any big chunks of crackers.

Melt the butter in the microwave until completely melted. (if you add sugar add it to the butter so it melts together). Pour butter into crackers. Stir well until all crumbs are coated.

Pour crackers into the prepared pan and press it evenly on the bottom of the pan.

Place in oven for 5-10 minutes. Don’t let it burn. Take the crust out.

And place a deep pan filled with water at the bottom of the oven.

Mix both cheeses, egg yolks, vanilla, and 2/3 cup sugar in a large mixing bowl. I used a hand whisk to mix it.

Make sure you don’t have any cheese lumps in the mixture.

Sift cornstarch and flour into the cheese mixture. Whisk well until completely smooth.

Lastly add milk and melted butter and whisk well.

Pour egg whites into a mixer bowl and whisk on high speed until soft white foam starts to appear.

Add the rest of the sugar (1/3 cup) slowly into the egg whites. Keep whisking until foam becomes glossy and stable yet not too firm.

Whisk a third of the egg whites into the cheese mixture.

Then fold very carefully the rest of the egg whites into the mixture. Keep folding until mixture becomes even and airy.

Divide the mixture into small bowls, the number of bowls should be the same as the number of colors you want. I made 5 colors, so I divided my mixture into 5 small bowls.

Add a little bit of food coloring to each of the bowls. Mix in the colors using different Tbsp.

Pour each of the colors into a different piping bag. I used clothespins to prevent the mixture from leaking out.

Use the piping bags to pour the colors into the pan in a dotted pattern. I used one color at a time, Then changed the color and repeated the dotting.

Keep piping until all mixture is done.

Take a skewer and mix a little for a nice tie dye pattern.

Use foil and cover the outside of the pan to prevent it from browning.

Place the pan in a larger pan and pour water in between the two pans.

Bake for about 10-15 minutes until the top of your cake starts to become a golden crust.

Reduce oven temperature to 160 deg Celsius.

Take the cake out and pass a knife along the pan's sides. This is in order to let the cake rise, it will prevent the cracking you can often get on cheesecakes.

Place back in the oven for another hour.

The cake should have a golden top, it should be risen and bouncy.

Use a toothpick to check if the middle is dry. Take the cake out and let it cool.

After completely cooled, place in the fridge for the night. (so it won't be so moist).

Serve with a decoration of whipped cream and some sprinkles.

Enjoy your delicious rainbow cake!