CAN YOU TASTE THE RAINBOW? Lol
So… I made an amazing rainbow cheesecake over the weekend, with super vibrant colours with a “New York styled” cheesecake, all of which is on my YouTube channel (which can be found) HERE!
I cannot lie, I love making rainbow styles treats a lot, mainly because the end result is always sooooo cool. Not only that, I love feeling like of pretending I’m eating a rainbow (my inner child clearly shows) and lucky for you all, you will find my recipe and method to making this exciting treat below 🙂
- Food processor or (plastic bag and rolling pin)
- 6 bowls
- Springform tin
- 6 piping bags
- Glass bowl (Large or Small)
- Whisk, electric hand whisk or electric mixer
- Large cup
- Small & Large glass jug
- Cream cheese 250g
- Caster sugar 1 cup
- Gelatin 6tsp dissolved in 100ml boiling water
- Double cream 400ml
- Vanilla extract 4tsp
- Edible food gels (Teal, Purple, Pink, Yellow, Orang & Green)
- Butter 100g
First off, you want to start with crushing up all your biscuits to make your base. It doesnt really matter how you do it; whether you want to do it the old fashion way by smashing biscuits in a bag with a rolling pin, or my way with a food processor. (although my way is much quicker 😉 lol). Once your biscuits are crushed to your taste, melt the butter and add it to your biscuits, mix the butter in well until you get a pasty consistency of biscuit.
Now, grab some butter and grease your springform tin and then add your biscuits. Make sure your biscuits are flattened into the tin either using your hands or a spatula – make it as even as possible! This is so that the layer at the bottom will look straight and even when the cheesecake is finished and it is vital to have a even layered cheesecake for best results. I normally like my cheesecake with more biscuits than what came out in this tutorial, but hey…you live and learn lol.
You then want to put your biscuit base into the fridge to firm it up whilst you work on the cream cheese mix. With your electric hand mixer, start whipping the cream cheese on a low speed. Add your sugar, vanilla and gelatin until its all nice and fluffy. Once done, place aside and get working on your double cream.
Whip your double cream again on a low speed until it has soft peaks and then add it to your cream cheese mix and whip again. Whisk these until its all well combined, thickened and fluffy in texture.
You now want to separate the cream cheese/double cream mix in 6 bowls and colour each one with your preferred colours. You can use the colours I used if you’d like (Pink, Orange, Yellow, Green, Blue, Violet) but it is completely up to you. I personally think this cheesecake will look so cool with whatever colours you want to use, so get experimenting guys!
Snip the ends of all the piping bags evenly so that you will get an even thickness when you pipe each layer, and with each one – add your coloured mix in the piping bags and begin to add your colours into your springform tin in a circular motion, going from purple all the way to the last colour, pink.
Leave your finished cheesecake overnight in the fridge and when its ready, you can now go crazy and decorate this masterpiece however you want. I whipped some cream and piped some clouds on top of the cheesecake (LOL). I also decorated it with some small extra ‘rainbow like’ bits and bots. White chocolate chunks, multi coloured sprinkles, chocolate coloured candy coated buttons and some bright coloured gum balls.
So… if you have watched the video by now, you’ll be left with something like this:
I cant express how fun and cool this was to make and I hope it gets some of you in the kitchen and making it too!
So that’s the Rainbow layered cheesecake guys, I hope you guys find it easy to read and follow to make if you use my instructions. If you do try it yourself, make sure you send me a pic, or upload it to Twitter/Facebook/Instagram and use the hashtag #sandroscakery