Rainbow Zebra Cheesecake - Bestrecipe005

Rainbow Zebra Cheesecake – Bestrecipe005

  • 300g choc chip biscuits 
  • 150g unsalted butter, room temp 
  • 1200g cream cheese 
  • 300g caster sugar 
  • 6 large eggs 
  • 6 large egg yolks 
  • 1 tsp vanilla bean extract 
  • 2 tbsp lemon juice 
  • Food colourings: red, orange, yellow, green, blue, dark
    purple, pink 
  • 23cm cake tin 
  • Foil and clingfilm

  1. Preheat the oven to 180, and line the bottom of a 23cm
    springform tin. 
  2. Blitz the choc chip biscuits in a food processor. 
  3. Melt the butter then add in the biscuit crumb, mixing to
    make sure it’s all well covered. 
  4. Tip the buttery biscuit into the prepared tin, and press it
    down with the back of a spoon. 
  5. Put the base in the fridge to chill while you make the fill. 
  6. Beat the cream cheese and sugar together until smooth. 
  7. Add the eggs and egg yolks one at a time, and mix thoroughly
    to incorporate. 
  8. Finally, add the vanilla and lemon juice. 
  9. Divide the cheesecake mix into 7 portions, and colour each
    one a different colour of the rainbow: Pink – 150g, Dark purple – 200g, Blue –
    250g, Green – 300g, Yellow – 350g, Orange – 400g, Red – 450g. 
  10. Wrap a few layers of foil around your tin – to make it
    watertight – and place it in a larger tin so that it’s sitting in a water bath.
    Don’t add water yet 
  11. Start layering your tin; Spoon all of the red cheesecake
    filling into the middle of the cheesecake base. 
  12. Then gently spoon the orange filling on top of that,
    followed by yellow, then the rest of the colours – with pink being the final
  13. If you want to create a further pattern on top, use a skewer
    to draw lines from the middle to the outside of the cheesecake. 
  14. Slide the cheesecake in it’s tray onto a shelf in your
    preheated oven. 
  15. Use water from the kettle to fill the water bath – just to
    around halfway up the cheesecake. 
  16. Close the door then bake the cheesecake for 1hr 30 minutes.
    It should be just set. 
  17. Let the cheesecake cool in the tin, then chill until ready
    to serve. 
  18. Use a hot knife to remove the springform, and to slice the

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