Rainbow Cheesecake

Ingredients for Crust:
3-4 digestive biscuits, crushed till fine
20g butter

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)

  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
  4. Fold cream into cream cheese mixture.
  5. Divide batter equally in 6 bowls.
  6. In each bowl, add a drop of food gel and mix till the desired color
  7. Pour one layer of color into tin that has been set with the crumb
  8. Freeze for 10 min or until set before pouring in the next layer.
  9. Repeat steps 6 and 7 until all colors have been poured.
  10. Refrigerate overnight before unmolding from tin.

Original Recipes visit: Rainbow Cheesecake @ sherbakes.com

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