Rainbow (or Tie-Dyed) Cheesecake
By
Kelly Lollman
@kelollman
2
This recipe was taken from a women's magazine featuring recipes for Christmas treats from Disney World's resort restaurants. My sister was lucky enough to work at Disney World as an intern, so she knows first-hand how good the food is! This one is from the Pop Century Resort. We've both made this for food days at work. It's always a hit for the neon colors and the taste! It's fun and easy to make - so have the kids join you in the kitchen. Let them mix up the colored batches and "help" to swirl them.
Rating:
★★★★★ 3 votes5
Comments:
Serves:
16
Prep:
3 Hr 35 Min
Cook:
1 Hr 35 Min
Method:
Bake
Ingredients
-
CRUST
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2 1/3 cgraham cracker crumbs
-
3/4 cbutter, melted
-
1/3 cconfectioners' sugar
-
2/3 ccocoa powder
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FILLING
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32 ozcream cheese, softened
-
1 2/3 cgranulated sugar
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5eggs
-
8 ozsour cream
-
1/4 call purpose flour
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1 tspvanilla extract
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1/8 tspeach yellow, green and red liquid food coloring
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1/4 tspneon purple liquid food coloring
How to Make Rainbow (or Tie-Dyed) Cheesecake
- Position the oven rack to the middle position and preheat to 325 degrees F. Coat a 9"x3" spring-form pan with cooking spray. Wrap the outside of the pan with foil to prevent leaking.
- Crust: Combine the ingredients in a small bowl and blend until the melted butter is fully incorporated and the mixture is crumbly. Press firmly into the bottom of the spring-form pan and bake for 5-6 minutes. When crust is baked, remove the pan from the oven and allow to cool. Place a roasting pan large enough to accommodate the spring form pan in the center of the rack and fill halfway with water.
- Filling: In a large bowl, beat the cream cheese and sugar until smooth. At low speed, combine the eggs, sour cream flour and vanilla one at a time, blending completely until smooth and fluffy.
- Divide the batter evenly into 4 bowls; tint 1 bowl yellow, 1 green, 1 red and the last purple. Pour into the spring-form pan, one color at a time, starting with yellow (yellow acts as the base color that the others are swirled into). With a rubber spatula, gently swirl the colors together to achieve the tie-dyed effect. Place the pan in the water-filled roasting pan.
- Bake for 1 hour, 25 minutes or until the center jiggles slightly. Turn the oven off and cake stand in the hot water for 1 hour, 40 minutes with the oven door closed. Remove from the oven, run a butter knife around the edge to release from the pan. Allow to cool. Chill overnight in the refrigerator.
