Tie Dyed Cheesecake Recipes

TIE DYE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees.
• Prepare a 9" springform pan with cooking spray.
• In a small bowl combine Oreo crumbs and melted butter until throughly combined.
• Press crumb mixture into the bottom of the pan and about 1/2 inch up the side.
• Bake 12 - 15 minutes until the crumbs are set.
• Let cool on a wire rack
• Preheat oven to 325 degrees.
• In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.
• Add sugar and beat on high for an additional 3 minutes.
• Add vanilla extract and salt and mix until just combined.
• Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
• Add sour cream and mix until combined.
• Add heavy cream and mix until combined.
• Divide the batter into four bowls. Add a few drops of food coloring to each one.
• Transfer colorful batter to four separate pipping bags. Twist the tops and and place them in a large bowl.
• Starting with one color, cut the bottom of the pipping bag and place a few generous dollops of batter all over the crust. Repeat with another colors (making sure you evenly distribute them) until you reach the top of the pan.
• Once your dollops are filled to the top, stick a knife down into the batter and make a swirling like motion all over the pan.
• Wrap the outside of your springform pan in aluminum foil.
• Place the pan inside a high-sided roasting pan.
• Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.
• Bake for 1 1/2 hours.
• After an hour and a half, turn the oven off and crack the door open 1 inch.
• Leave the cheesecake like this for 1 hour.
• After an hour, take the cheesecake out of the oven and place aluminum foil over the top (making sure the foil does not actually touch the cheesecake).
• Place in the refrigerator for 4 hours.
• In a stand mixer fitted with a whisk attachment, mix heavy whipping cream on a high speed until it begins to thicken.
• Add powdered sugar and whip until the cream has become firm.
• Put whipping cream into a prepared piping bag with a star tip.
• Pipe stars all over the top of the cheesecake.
• Add sprinkles.

TIE-DYED CHEESECAKE

Steps:

• Put rack in center of oven; preheat to 325*F. Coat 9x3 spring form pan with cooking spray. Wrap outside of pan with foil. Combine cracker crumbs and butter. Press onto pan bottom. Bake 6 minutes. Put roasting pan on center oven rack; fill halfway with water.
• At medium speed, beat cheese and sugar until smooth. At low speed, beat in next 4 ingredients, until smooth.
• Divide batter among 4 bowls; tint 1 yellow, 1 green, 1 pink with red coloring and 1 purple. Pour into pan, one color at a time STARTING with yellow. Gently swirl batters. Place pan in water-filled roasting pan.
• Bake 1 hour, 25 minutes until center jiggles slightly. Turn oven off. Let stand in water in oven 1 hour, 40 minutes with door closed. Remove from oven; run knife around edge. Cool and Chill overnight.

TIE-DYE CHEESECAKE

Steps:

• Position an oven rack in the middle of the oven and preheat to 325ºF.
• Mix together the graham cracker crumbs, butter, sugar and salt and press into bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap up the bottom and sides of pan with a large piece of foil and put in a large roasting pan.
• Beat the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream and mix until just combined. Add the heavy cream and mix until just combined. Mix in the eggs, by hand, 1 at time. Then mix in the vanilla, lemon juice, by hand as well, until just combined. (Overmixing can turn your cheesecake into a souffle.)
• Using a ladle, divide the cheesecake batter into 4 separate bowls. Dye each a separate color; blue, pink, purple and yellow. Add enough food coloring so that the colors are very vibrant and intense.
• Use an ice cream scoop or large spoon to drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been scooped. Use a wooden skewer and drag it through the colors to marble them for tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Transfer the pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.
• Bake until the outside of the cake is set and the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• Unmold the cheesecake and transfer to a serving plate or cake stand. Serve slices with a dollop of whipped cream.