Rainbow Cheesecake
Delicious and fun colored cheesecake, to satisfy children's cravings or to enjoy at any celebration.
Reviewed by Editorial Team of Kiwilimón
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3 comentarios
Ingredients
16
Servings
- 2 pie crust, chocolate flavor
- 32 ounces cream cheese, room temperature
- 1 1/3 cups sugar
- 2 teaspoons vanilla essence, liquid
- 1 pinch salt
- 1 cup sour cream
- 1 cup chantilly cream
- 5 eggs
- food coloring, in liquid (blue, yellow, green, and red)
- 1/2 cups maraschino cherries, for decoration
Preparation
2h 30 mins
0 mins
Medium
- To prepare the filling, pour the portions of cream cheese into a mixing bowl. Beat until the mixture is completely smooth. Then add 1 1/3 cups of sugar and continue beating until the mixture is smooth. After that, add the portions of vanilla, salt, sour cream, and whipped cream, and repeat, beating until the mixture is smooth. Finally, add 1 egg at a time while beating, adding them one by one.
- Once the mixture is homogeneous, divide it into 5 equal parts (you can use a tall glass) and add the desired food coloring to each container. (See the mixing recommendations on the back of the packaging to make colors like purple, blush, among others)
- Pour the colored mixtures over the chocolate crust. Start filling in the center with pink. Continue filling the rainbow by pouring the colors one by one into the center of the crust. This will create layers that will give a colorful presentation to each slice.
- Bake in a water bath at 170 degrees Celsius for 1 hour and 4 minutes. If the cheesecake starts to brown on the surface, cover it with aluminum foil for the last 5 minutes of baking.
- Remove the cheesecake and let it cool for about 1 hour. Allowing it to cool slowly helps prevent cracking.
- Cover the cheesecake with aluminum foil and refrigerate for at least 4 hours.
- Serve with cherries for decoration.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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