How To Make A Rainbow Unicorn Cheesecake

THE COOLEST CHEESECAKE ON THE BLOCK!

We love unicorns. And rainbow, and well, pretty stuff. It’s a girly kinda house we live in, where the brighter and crazier the food, the better.
RAINBOW CHEESECAKE
Related

INGREDIENTS

CRUST

• 2 cups finely crushed biscuits (cookies) - I used a mixture of butternut snap and milk coffee Arnott's
  
• 90 grams (6 tbs unsalted) butter, softened
  

FILLING

• 4 packages (225g/ 8 oz each) cream cheese, room temperature
  
• 1 1/3 cups sugar
  
• 2 teaspoons vanilla
  
• 1 pinch salt
  
• 2/3 cup (187g) sour cream
  
• 2/3 cup (187g) heavy cream
  
• 4 large eggs
  
• pink, blue, purple and yellow food coloring (I used gels)
  

INSTRUCTIONS

[list=simmer-instructions]
[*]Preheat oven 350°F (175°C).
[*]Wrap a 9" springform pan with foil, making sure it's high enough that water can't get in.
[*]Crush the biscuits (cookies) by hand or a food processor and then mix in butter with your clean fingers, or again in the food processor.
[*]Press the mixture into the pan. Bake the crust for 10 minutes on a low oven rack. Allow to cool completely.
[*]Turn oven temperature down to 325°F (165°C).
[*]For the filling, whip cream cheese in a mixer using the whisk attachment, or with a hand held mixer on medium speed. Whip until smooth, about 3- 4 minutes. Then add sugar, and continue to beat until smooth, another 3- 4 minutes.
[*]Add vanilla, salt, sour cream and heavy cream and beat on medium until smooth. Add in 1 egg at a time, beating between each egg.
[*]Divide into 4 bowls. Add food color to each bowl.
[*]Using dessert spoons, dollop the colors into the pan.
[*]Create a water bath for the cheesecake by placing the pan into a roasting dish, and filling with boiling water about 1 inch up the side of the springform pan.
[*]Bake for 1 hour and 30 minutes or until set but still jiggles slightly 2 inches from the edge.
[*]Turn off the oven, place a wooden spoon in the door to keep it ajar, and let the cake cool in the oven for 1 hour. This is the secret to a crack free cheesecake
[*]Cover the cheesecake in cling wrap, not touching the surface, and refrigerate for 4 hours or overnight.
[*]Remove the cling wrap, open the springform pan, and remove the side.
[*]Store cheesecake in the fridge, and it can keep for 3 days.
[/list]

https://thewhoot.com/whoot-news/recipes/rainbow-unicorn-cheesecake