Rainbow Cheesecake Recipes

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line the base of a 20cm springform tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.
• For the crust, melt 85g butter in a medium pan. Stir in the darker biscuit crumbs so the mixture is evenly damp. Press the mixture into the bottom of the pan. Melt the remaining butter and stir in the digestive crumbs as before. Make a layer on top of the first, tamp everything down firmly and bake for 10 minutes. Cool while preparing the filling.
• Increase the oven temperature to fan 220C/200C fan/gas 7. Whisk the soft cheese with the caster sugar, plain flour and a pinch of salt, and vanilla extract. Whisk in the eggs and soured cream but don't over-beat. The batter should be smooth and and very thick. Divide the batter equally between 6 bowls and colour each one using purple, blue, green, yellow, orange and red.
• Brush the sides of the tin with melted butter and put on a baking sheet. Spoon in the filling, starting with red and then orange, yellow etc. The mixture should be thick enough to spoon and spread each layer carefully on top of the other. Bake for 10 minutes.
• Reduce oven temperature to 110C/90C fan/gas ¼ and bake for 35-40 minutes more. If you gently shake the tin, the filling should have a very slight wobble in the centre, if it looks liquid, cook for a little longer and check again. Turn off the oven and cool with the door very slightly ajar. Chill the cooled cheesecake until you want to serve it. Decorate just before serving.
• To serve whip the cream until it is thick enough to pipe. Spoon in the cream and pipe blobs or rosettes on top of the cheesecake. For rainbow rosettes, using a paint brush make some rainbow stripes of food colour down the inside of a piping bag fitted with a nozzle before spooning in the cream.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Press crushed cookies into the bottom of the prepared pan to make the crust.
• Beat cream cheese and sugar together in a bowl using an electric mixer until creamy. Add eggs, sour cream, flour, and vanilla extract; beat until combined. Spoon 1/2 the batter into the prepared crust.
• Divide remaining batter evenly into 6 bowls. Add red, orange, yellow, green, blue, and violet food colorings separately to individual bowls until desired colors are achieved. Spoon colored batters onto the plain batter in a random pattern and swirl gently with a knife.
• Bake in the preheated oven until center jiggles just slightly, 40 to 45 minutes. Cool on the counter for 2 hours. Cover with plastic wrap and refrigerate for at least 4 hours; cut into 24 squares.

Steps:

• In a large bowl, combine the marshmallows and butter. Microwave for 2 minutes, stirring after 1 minute. Add 5 cups of cereal and stir until full mixed. Spoon into the bottom of a greased 8-inch springform pan, pressing down around the edges to create a smooth surface. Transfer to the refrigerator to chill for about 20 minutes.
• In a large bowl, whisk the cream cheese and lemon juice until combined. Add the cream, vanilla, and sugar and mix until smooth and silky with soft peaks.
• Pour the cream cheese mixture on top of the rice cereal and marshmallow base, using a spatula to smooth the top. Chill for at least 3 hours.
• Release the springform and decorate the top of the cake with the remaining cup of rice cereal. Slice and serve.
• Enjoy!

Steps:

• 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 coloring. Measure 1-1/2 cups of the remaining batter into separate bowl; tint with orange food coloring. 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 color food coloring, adding in order listed in ingredient list.
• Pour red batter over center of crust. Repeat with remaining batters, one color 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 oven off. 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.

Steps:

• Before getting started with the crust, make sure your springform pan is water tight. You may do this by carefully wrapping a few layers of foil on the outside of the pan, working in both directions so water cannot get into the pan. Be careful not to rip the foil or water will get into your cake and ruin it.
• Mix together the graham cracker crumbs, sugar and cinnamon together in a bowl. Add the melted butter until thoroughly blended.
• Press all but a few tablespoons of the graham cracker mixture into the prepared springform pan.
• Press the crust down firmly in the pan. You may use a measuring cup for this which makes it easy to get around the edges. You should have an even, flat crust.
• Bake the crust in a preheated 350 degree Fahrenheit oven for 10 minutes on a low rack.
• Remove from the oven and cool completely before continuing.
• Turn oven temperature down to 325 degrees Fahrenheit.
• To make filling, add the cream cheese to a mixing bowl.
• Beat until smooth, 4 to 5 minutes.
• Add sugar and continue to beat until smooth again, another 4 to 5 minutes.
• Add salt, vanilla and one egg at a time, beating briefly between each egg. Do not overbeat for it may cause cracks.
• Finally, beat in the sour cream and heavy cream until just incorporated.
• Once the mixture is well combined and very smooth, divide it into 6 dishes. Add food coloring to each dish to get the desired colors.
• Pour colored mixtures into prepared and cooled crust.
• Start with red and pour it right in the center. Continue to build the rainbow by pouring the fillings directly in the center. This will create layers so that each slice has some of each color. I have seen others that have just dolloped (by about 1/4 cupfuls) of the colored filling by overlaping colors and it still came out fine, just a different look.
• Place cheesecake into a baking dish filled with boiling water about 1 inch up the side of the springform pan.
• Bake at 325 degrees Fahrenheit in the water bath for 1 hour and 45 minutes.
• Turn off the oven, crack the door to the oven open.
• Let the cake cool in the oven for one hour. The slow cooling will help it not crack.
• Loosely wrap the dish in foil so the foil isn't touching the top of the cake and refrigerate for at least 4 hours.
• When ready to remove cake, run a clean narrow knife around the edge of the dish, remove the foil, unlock the spring and carefully lift off the outer ring.
• Slice to serve.