This cheesecake is so fun, it is sure to please everyone's eyes and tastebuds!
1. Before you get started with the crust, make sure your springform pan is water tight. I do this by carefully wrapping a few layers of foil on the outside of the pan, working in both directions so water cannot get into the pan. Be careful not to rip the foil or water will get into your cake and ruin it! ( I like to use the widest roll you can buy, not the usual length)
2. To make the crust, grind the graham crackers in a food processor until very fine. Then mix crushed crackers, salt, sugar, and cinnamon together in a bowl. Then mix in butter with your clean fingers.
3. Press all but a few tablespoons of the graham cracker mixture into the prepared springform pan. You are only putting this on the bottom, not up the sides. (Save a bit of the crust mixture in case there are holes later) Press it down firmly in the pan. I like to use a measuring cup for this which makes it easy to get around the edges. You should have an even, flat crust.
4. Bake the crust in a pre-heated 350 degree oven for 10 minutes on a low rack. Remove from the oven and cool completely before continuing. Turn oven temp down to 325 degrees.
5. To make filling, cut cream cheese into pieces and add to a mixing bowl. Whip until smooth, maybe 4 minutes. Then add sugar and continue to beat until smooth again, another 4-5 minutes. Next, add salt, vanilla, and one egg at a time, beating briefly between each egg. Finally, beat in the sour cream and heavy cream.
6. Once the mixture is well combined and very smooth, divide it into 6 dishes. Add food coloring to each dish to get the desired colors.
7. Pour colored mixtures into prepared dish with cooled crust. Start with red and pour it right in the center. Continue to build the rainbow by pouring the fillings directly in the center. This will create layers so that each slice has some of each color.
8. Place cheesecake into a baking dish a fill with boiling water about 1 inch up the side of the springform pan (pray that your dish is waterproof).
9. Bake at 325 degrees in the water bath for 1 hour and 45 minutes. Check on it every so often, it will start to crack when your time is getting close to done.
10.Turn off the oven, crack the door to the oven, and let the cake cool in the oven for one hour. The slow cooling will help it not crack.
11. Then loosely wrap the dish in foil so the foil isn't touching the top of the cake and refrigerate for at least 4 hours.
12. When ready to remove cake, run a clean narrow knife around the edge of the dish, remove the foil, unlock the spring, and carefully lift off the outer ring.
13. Serve either alone or with a cherry/raspberry sauce. It's so rich and creamy that it really doesn't need a topping.
Just make sure you buy the widest roll of aluminum foil you can. I have layered it four times in different directions and water always gets through. You need to make sure you are covering from side to side without having to layer where the other layer fell short.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (270g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 702 | ||
Calories from Fat: 489 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.3g | 72 % | |
Saturated Fat 28.5g | 143 % | |
Monounsaturated Fat 15.1g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 312.6mg | 96 % | |
Sodium 21566.9mg | 744 % | |
Potassium 280.7mg | 7 % | |
Total Carbohydrate 41.3g | 12 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 39.9g | ||
Protein 14.2g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 702
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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