Tuesday, July 19, 2011

Cheesecake Pride

You know those annoying ad's on the sidebar of your facebook page??/ Well, I actually clicked on one. It had a picture of a rainbow. but it wasn't any kind of rainbow, it was  a cheesecake. I zoomed the picture, decided I wanted to make it, and make it better (the rainbow was pastel and only had four colors, talk about boring).

I rushed to the store to buy the ingredients I needed. And now I will share this amazing cake with you!!!!

Here's what you need to start.

As you can see, I used six different colors: Red, Orange, Yellow, Green, Blue, and Purple. I have a color for each, but you can just buy the Red/Green/Blue and mix them to make your other colors (you might not get as bright of colors though).

Anyway, the first thing you have to do is make you crust.
I don't have a food processor, so I make due with my lil ol' blender.

Mix the grams with sugar and melted butter and press into the spring foam pan. I used what I believe is a 12 inch pan (I have so many, they aren't labeled, and I don't have a ruler in my kitchen).

Put that in the oven for ten minuets and while that is going mix the cheesecake filling.

Once the crust is done, take it out to let it cool to room temp before you put the filling in.

Separate the filling into six bowls and color each individually. I had the red, orange and yellow with a little more filling because those colors will spread out farther than the green, blue, and purple.

It's up to you how deep you want the colors to go, the blue and purple will color your mouth a little, no matter what you do.

Pour the colors into the pan, one at a time. Red, orange, yellow, Green, blue, purple. Pour into the middle of the pan, don't worry about spreading it out, or tapping it, or anything. The filling is thick enough, it will move it the way you want it to go.

Pop that into the oven for an hour. When it's done it will still be a little wiggly, but that's good!

Cool at room temp for 30 min to an hour, then put in the fridge for 4 to 24 hours or the freezer for 2 to 3 hours to chill and firm up (fluffy cheesecake is not good, you want it thick).

Then be PROUD and enjoy. hahaha.

Rainbows are awesome and I thought this was a great way to make a cheesecake even more awesome than it already is, which is pretty sweet already.

Here is the cheesecake recipe. It does not have the steps for coloring it, just the basic recipe!

2.5 cups graham cracker crumbs
2 Tbsp sugar
1/2 cup butter, melted
4 (8oz.) packages cream cheese
1.5 cups sugar
3 Tbsp flour
5 eggs
1 cup sour cream
1 Tbsp vanilla
1 Tbsp lemon juice
  • Preheat oven to 325 degrees
  • Combine graham cracker crumbs and sugar.
  • Stir in melted butter until moistened.
  • Pour the mixture into a springform pan. Press the crumbs into the bottom and 1 inch up the sides of the pan.
  • Bake for about 10 minutes. Remove and cool to room temperature.
  • To make the cheesecake filling, cream the sugar, cream cheese and flour with an electric mixer on medium until light and fluffy.
  • On medium low, add eggs one at a time, mixing well with each addition.
  • On low, add sour cream, lemon juice and vanilla just until combined.
  • Bake for about 1 hour at 325.
  • Make sure to take it out of the oven before the center looks done. It will be kind of wobbly and it will move in one piece. The center will look more shiny than the edges. That’s ok because it will continue to cook a little while it’s in the pan.
  • Remove from the oven and let cool completely to room temperature.
  • Hope that it doesn’t crack.
  • Go ahead and separate the cheesecake from the sides of the pan by running a knife around the edges. I also opened and reclosed the springform pan to help separate.
  • Chill in the refrigerator overnight. That’s right. It’s best to make this the day before because it needs plenty of time to chill and firm up.


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