Rainbow Cheesecake
Rainbow Cheesecake
Cheesecake.
1 1/2 cups finely crushed graham cracker crumbs
1 teaspoon coarse salt
6 tablespoons unsalted butter, melted
1 1/2 cups heavy whipping cream
1 envelope unflavored gelatin
3/4 cup powdered sugar
1 1/2 pounds cream cheese, room temperature
2 teaspoons lemon extract, or other flavor
gel food coloring (red or pink, orange, yellow, green, blue and purple)
Topping.
1 cup heavy whipping cream
pinch cream of tartar
2 tablespoons powdered sugar
lemon slices for garnish
Crust.
Preheat the oven to 325. In a bowl, combine the crushed graham crackers and salt. Drizzle with the melted butter and toss with a fork until moistened. Press against the bottom of an 8-inch springform pan. Bake for 8-10 minutes, until golden brown and fragrant; set aside to cool completely.
Filling.
Pour 1/4 cup cream into a microwave-safe dish. Add the gelatin and whisk with a fork to combine. Let stand for 5 minutes; it will be thick and clumpy. Microwave on high for 30 seconds to completely dissolve the gelatin. Set aside.
In the bowl of your stand mixer fitted with the whisk attachment, beat the remaining 1 1/4 cups cream at medium-high speed until soft peaks form, gradually adding the powdered sugar as the cream thickens. Add the cream cheese, gelatin mixture and extract and beat until smooth and thick with no lumps, about 2-3 minutes.
Working quickly, divide the filling into 6 bowls. Tint each portion with food coloring until it's your desired color. Spread one color onto the crust, smoothing it out, and repeat with the remaining colors. Cover with plastic wrap, and refrigerate for 4-6 hours, or overnight.
Serving.
Run a sharp knife around the sides of the cheesecake, and carefully remove the sides of the pan.
For the topping, beat the cream with an electric mixer until soft peaks form. Add the cream of tartar (for stability) and the powdered sugar and beat until thick, stiff peaks form. Spread or pipe on top of the cheesecake.
Yields 8-12 servings
Recipe from Curly Girl Kitchen