Rainbow Cheesecake
Baking and Desserts • European
Description
Rainbow Cheesecake
Ingredients
- Graham Crackers 2 cups
- Sugar 1½ cups
- Butter 6 tablespoons
- Semi-soft cream cheese 30 oz
- Sour Cream 1 can
- Farm fresh eggs 4 pieces
- Cream (40%) 5 fl oz
- Salt a pinch
- Cinnamon ½ teaspoon
- Red Food Coloring to taste
Step-by-Step Guide
Step 1
Before starting, ensure that the baking pan is waterproof. Wrap it in several layers of foil.
Step 2
Crush the crackers, add salt, sugar, and cinnamon, and mix with the butter.
Step 3
Press the mixture into the pan evenly. Place in a preheated oven at 350°F on the lower rack for 10 minutes.
Step 4
Cut the cheese into pieces and beat until smooth. Add sugar and continue beating for another 4-5 minutes. Add salt, vanilla, and eggs (one at a time, beating thoroughly). Add sour cream and cream, and mix.
Step 5
Divide the mixture into 6 bowls. Add food coloring to each bowl separately.
Step 6
Pour the colored mixtures into the pan one at a time (pouring directly into the center).
Step 7
Place the pan on a baking sheet and fill it with boiling water — the water layer should be 3 cm thick.
Step 8
Bake the dish in the oven in a water bath for 1 hour 45 minutes.
Step 9
Turn off the oven, open the door, and let the cheesecake sit in the oven for an hour (slow cooling will prevent cracks).
Step 10
Loosely wrap the pan in foil so that it does not touch the top of the cheesecake, and place it in the refrigerator for 4 hours.
Step 11
Remove the pan, take off the foil, and carefully remove the outer ring of the pan.
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