Ingrédients pour Rainbow Cheesecake
- 1 ½ cups graham cracker crumbs
- 1 ½ cups granulated sugar
- Cinnamon
- Butter
- 3 (8 ounce) packages cream cheese, softened to room temperature
- Salt
- Vanilla
- 2 large eggs
- Sour Cream
- Heavy Cream
- Food Coloring
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Comment préparer Rainbow Cheesecake
- Preheat oven to 350°F (175°C). Wrap the bottom of your 9-inch springform pan with foil to prevent leakage.
- Make the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Press firmly into the bottom of the prepared springform pan. Bake for 10 minutes.
- Make the cheesecake filling: In a large bowl, beat 3 (8 ounce) packages of cream cheese (softened to room temperature) with 1 ½ cups sugar until smooth and creamy. Beat in 1 teaspoon vanilla extract and 2 large eggs one at a time, mixing well after each addition.
- Divide the cheesecake batter into six equal portions. Color each portion with food coloring: use gel food coloring for more intense colors. For purple, start with 10 drops red and 5 drops blue, adjusting for the desired shade.
- Add red, orange, yellow, green, blue, and purple food coloring to the batter.
- Pour each color into the prepared crust, creating rainbow layers. You can swirl them with a knife for a marbled effect.
- Bake for 1 hour and 30 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
101g
Fat
96g
Carbs
10g
