rainbow cheesecake (or whatever...see below)

How To Make rainbow cheesecake (or whatever...see below)

• 1

  Preheat oven to 350 degrees F.
• 2

  Before you get started with the crust, make sure your springform pan is water tight. I do this by carefully wrapping a few layers of foil on the outside of the pan, working in both directions so water cannot get into the pan. Be careful not to rip the foil or water will get into your cake and ruin it!
• 3

  To make the crust, grind the graham crackers in a food processor until very fine. Then mix crushed crackers, salt, sugarv & cinnamon together in a bowl. Then mix in butter with your clean fingers.
• 4

  Press all but a few tablespoons of the graham cracker mixture into the prepared springform pan. (Save a bit of the crust mixture in case there are holes later) Press it down firmly in the pan. I like to use a measuring cup for this which makes it easy to get around the edges. You should have an even, flat crust.
• 5

  Bake the crust in oven for 10 minutes on a low rack. Remove from the oven & cool completely before continuing. Turn oven temp down to 325 degrees F.
• 6

  To make filling, cut cream cheese into pieces & add to a mixing bowl. Whip until smooth, about 4 minutes. Then add sugar & continue to beat until smooth again, another 4 - 5 minutes. Next, add salt, vanilla & one egg at a time, beating briefly between each egg. Finally, beat in the sour cream & heavy cream.
• 7

  Once the mixture is well combined & very smooth, divide it into 6 dishes. Add food coloring to each dish to get the desired colors (red, orange, yellow, green, blue & purple).
• 8

  Pour colored mixtures into prepared dish with cooled crust. Start with red & pour it right in the center. Continue to build the rainbow by pouring the fillings directly in the center. This will create layers so that each slice has some of each color.
• 9

  Place cheesecake into a baking dish a fill with boiling water about 1 inch up the side of the springform pan (pray that your dish is waterproof).
• 10

  Bake at 325 degrees in the water bath for one hour & 45 minutes.
• 11

  Turn off the oven, crack the door to the oven & let the cake cool in the oven for one hour. The slow cooling will help it not crack.
• 12

  Then loosely wrap the dish in foil so the foil isn't touching the top of the cake & refrigerate for at least 4 hours.
• 13

  When ready to remove cake, run a clean narrow knife around the edge of the dish, remove the foil, unlock the spring & carefully lift off the outer ring.
• 14

  OPTIONS: Of course, you don't have to do a rainbow. You can do... Red/Green/White - Christmas Black/Orange/Purple - Halloween Red/White/Blue - 4th of July Favorite Colors Team or School Colors or whatever else you can think of The possiblities are endless!!!!
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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