Rainbow Cheesecake
Saturday, December 30, 2017
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Here's the recipe of this gorgeous cake. If you like rainbow cakes, you'l certainly like this too. This post is dedicated to my twin! Have a very blessed birthday! Lots of love!! I used a 5" removable cake tin to make the cheesecake. Please use a cake tin with a REMOVABLE BASE for easy removal of the entire cake after setting the layers. I tried it once with a solid tin and I had to flip my cake tin, bang the tin hard at the bottom to get my cake out! It was a disaster as I watched the colourful layers slowly disintegrated into a puddle of mess. CRIES!!
Ingredients for Crust:
- 3-4 digestive biscuits, crushed till fine
- 20g butter
Steps:
- Melt butter in a small saucepan.
- Add biscuits and mix till evenly coated
- Line base of tin with baking paper and spread the biscuits evenly. Pressing hard so that the crumbs stick.
- Refrigerate while prepping the filling.
Ingredients for filling:
- 250 g cream cheese
- 1/4 cup caster sugar
- 1.5 tsp gelatin dissolved in 25ml boiling water
- 100ml whipping cream
- 1tsp vanilla
- edible food gel ( I use electric pink, sky blue, lemon yellow, violet, leaf green and orange)
Steps:
1) Dissolve gelatin in boiling water till smooth. Set aside awhile to cool a little.
2) Whip cheese and sugar till fluffy. Then add vanilla and gelatin.
3) In a separate bowl, whip cream till soft peaks
3) Fold cream into cream cheese mixture.
4) Divide batter equally in 6 bowls.
5) In each bowl, add a drop of food gel and mix till the desired color
6) Pour one layer of color into tin that has been set with the crumb
7) Freeze for 10 min or until set before pouring in the next layer.
8) Repeat steps 6 and 7 until all colors have been poured.
9) Refrigerate overnight before unmolding from tin.
