RAINBOW CHEESECAKE
Serve up a dessert that's full of colors and flavors with our Rainbow Cheesecake recipe. Each color of the rainbow is just as delicious as the last!
Provided by My Food and Family
Categories Dairy
Time 6h25m
Yield 16 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 360, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 140 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
RAINBOW VANILLA CHEESECAKE COOKIE BARS
Vanilla cheesecake cookie bars with a swirl of rainbow colors is a perfect dessert to serve for any party or event. It is easy to customize it to any theme. Store in a sealed container in the refrigerator.
Provided by Kayla Marie Kurpius
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Time 6h55m
Yield 24
Number Of Ingredients 14
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.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 23.1 g, Cholesterol 51.4 mg, Fat 12.2 g, Fiber 0.2 g, Protein 3.4 g, SaturatedFat 6.3 g, Sodium 127 mg, Sugar 12.6 g
RAINBOW CEREAL CHEESECAKE RECIPE BY TASTY
Here's what you need: marshmallow, butter, fruit flavored rice cereal, nonstick cooking spray, cream cheese, lemon juice, heavy cream, vanilla extract, sugar
Provided by Hitomi Aihara
Categories Desserts
Yield 12 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 571 calories, Carbohydrate 68 grams, Fat 32 grams, Fiber 0 grams, Protein 6 grams, Sugar 25 grams
RAINBOW CHEESECAKE
Our show-stopping rainbow cheesecake is sure to brighten up any party. This easy dessert has a delicious biscuit base and vibrant, colourful layers
Provided by Lulu Grimes
Categories Dessert
Time 1h30m
Number Of Ingredients 11
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.
RAINBOW CHEESECAKE
It's important to have your cream cheese at room temperature otherwise the filling will become grainy. You will need one 9" springform pan. Gel food coloring produces more intense colors. To make purple food coloring with liquid coloring: Place ten drops of red food coloring into a small bowl. Add five drops of blue coloring to the red. Whisk the red and blue together to create purple. Drop in additional red food coloring, one drop at a time, to lighten the purple or more blue coloring to darken it.
Provided by gailanng
Categories Cheesecake
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 452.1, Fat 34.4, SaturatedFat 19.3, Cholesterol 148.3, Sodium 315.3, Carbohydrate 31.2, Fiber 0.3, Sugar 25.5, Protein 6.3
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- Preheat oven 350°F. Before you get started with the crust, wrap a 9-inch springform pan in a few layers of foil to make sure the pan stays watertight during baking. Be careful not to rip the foil, or water will get into the pan and ruin your cheesecake.
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