Happy 4th of July! We’ve baked a rainbow cheesecake…

To celebrate Pride and the 4th of July, PinkNews has baked a rainbow cheesecake – you’ve gouda brie kidding me!

INGREDIENTS

Base

• 2 cups/200 g crushed graham crackers/digestive biscuits
• 6 tbsp/85 g unsalted butter, melted

Filling

• 2 cups/200 g crushed graham crackers/digestive biscuits
• 6 tbsp/85 g unsalted butter, melted
• 32 oz/1 kg cream cheese
• 1 ⅓ cups/265 g sugar
• 2 tsp vanilla extract
• Pinch of salt
• 1 cup/240 ml heavy/double cream
• 1 cup/240 ml sour cream
• 4 large eggs
• Food colouring (red, green, blue, purple, yellow, orange)

INSTRUCTIONS

Base

• Preheat the oven to 350°F/177°C
• Wrap the base and sides of a 9-inch/22cm round cake tin in layers of tin foil
• Mix the crushed biscuits and melted butter
• Press the mixture into the cake tin
• Bake for 15 minutes
• Allow to cool completely

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Filling

• Reduce the oven to 325°F/165°C
• Beat the cream cheese until smooth
• Add the sugar and beat until smooth
• Add the double cream, sour cream, vanilla and salt and beat until smooth
• Add one egg at a time, beating after each egg until smooth

• Divide the mixture into six portions and add food colouring – 2 ¼ cups (red), 2 cups (yellow), 1 ¾ cups (blue), 1 ½ cups (green), 1 ¼ cups (purple), 1 cup (orange)
• Pour the red mixture into the centre of the tin and spread using a spoon
• Add the yellow, blue, green etc. mixtures directly into the centre of the tin and spread using a spoon
• Place the tin into a large tray and fill with 1 inch of boiling water
• Bake for 1h40-1h50 until the cake is firm but still has a slight wobble at the edges
• Turn the oven off and open the door slightly
• Let the cake cool in the oven for 1 hour
• Refrigerate for 4 hours

Still got a sweet craving, why not try our rainbow surprise cake or rainbow pancakes?