Monday, October 14, 2013

Cynthia's Rainbow Strawberry Cheesecake


This Rainbow Strawberry Cheesecake was done last Saturday as a joint birthday celebration with my girls. It was really fun to see all the beautiful colours come together. The most challenging bit of the cake would probably be the pouring of the cream cheese mixture to get the right layering effect. 

I hope that you'll enjoy this recipe. I'd rate this recipe a difficulty level 4 out of 5 and it'd take about 2 hours 30 minutes in all to complete of which 1 h 30 minutes of the time you're pretty much free to do your own stuff.






Cynthia's Rainbow Strawberry Cheesecake Recipe

This recipe yields a 9" round cake

180g digestive biscuits
80g melted butter

500g cream cheese (room temperature)
150g castor sugar
200g water
4 tbsp gelatin
500g strawberry yoghurt

Wilton gel food colouring 
I used violet, teal, leaf green, lemon yellow, orange and pink

4 strawberries
1 tbsp apricot jam
1 tbsp hot water

Method

Crush the digestive biscuits till it is fine and sandy.

Add the melted butter. Mix well.

Pour into baking tin/tin with removable base/cake ring and compact with the back of a spoon/ladle/flat cup.

Once compact, pop it into the freezer for 30 minutes while the cream cheese mixture is being prepared. 

To the water, add the gelatin and stir well to combine. Pop it into the microwave oven and warm it up on medium heat for 2 minutes. Alternatively, you may double boil it till the gelatin is all dissolved. 

To the sugar, add the softened room temperature cream cheese. 

Mix well on low speed till creamy.

Stir the gelatin mixture and allow it to cool completely. 

Pour gelatin mixture into cream cheese and mix on slow speed till well combined. 

Add in the yoghurt. Mix on low speed till well combined. 

You should get something like this. Avoid mixing on high speed as it'd incorporate many bubbles into the mixture. That's something we wouldn't want. 

Weigh and portion out the batter into 6 bowls. 

Add in the food colouring and mix well. Generally, I dipped a toothpick into the colour pot and dipped it into my mixture. If it is not to my liking, I added more of the food colouring. Do use bowls with spouts as I find that it gives one better control of the mixture that gets poured in. 

Like this! Or pour it from a measuring cup or something. 

Remove base from freezer. Pour in the first layer of cream cheese mixture. Allow it to spread out gently. 

Into the middle of the first layer, pour in the second colour from a short height of 15cm and allow it to spread. 

Repeat with other layers. 



Pop the cake into the freezer to chill for 1h 30 mins. Alternatively, you may leave it to set in the fridge for 4 - 5 hours or overnight. 

Remove the cake by running the back of a paring knife along the insides of the cake ring/baking tin. If you are using a cake ring, free the cake ring gently. If you are using a cake tin with removable base, remove the cake by setting the tin on a higher height (example: milo tin) and pull the 'walls' downwards. 

If you do not allow the mixture to spread out before pouring the next or if you do not use a bowl with a spout, you may end up with a messier abstract version of the cake! (: Still pretty nonetheless! 

Garnish with a strawberry rose and strawberry slices. Mix the apricot jam with 1 tbsp of hot water as a glaze for the fresh strawberries.

This is the jam that I used. 

Serve cake chilled. Check out the video tutorial below! (: 




Here are some tips and things to note when 'baking' this cake! (:
1) Do be precise with your measurements, especially the gelatin. This is the type of baking tablespoon to use:
2) Do warm up the gelatin. If you do not have a microwave oven, you may boil it over very low fire to warm it up. 
3) Do watch the timing when setting the cake. Remove it from the freezer after the cake is set. Store the cake in the chiller. The cake stores best in an air tight container.
4) The cake contains cream cheese and even if it doesn't melt, I do not recommend leaving this for long in room temperature.
5) Do not leave the batter out for too long when preparing the cheesecake. It will firm up. 
6) The cake should be consumed within 3 - 4 days for maximum freshness. 


Enjoy this beautiful cake! (: 


I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: 


52 comments:

  1. Very beautiful cake, may I know where to buy those colouring? Wilton gel colouring? Is Phoon huat selling them?

    ReplyDelete
    Replies
    1. Thank you!

      Yes Phoon Huat does sell them but its better to call to check for availability as these do run out of stock quite easily (:

      Delete
  2. nice beautiful cake...i was wondering, if im using a square tin instead, how shd i go abt to layer the colours?

    ReplyDelete
    Replies
    1. Hi Yunz!

      I've not tried using a square tin but I suppose it works the same way, pouring from the middle. However, do not that square tins have more volume.. So you may wish to prepare more of the recipe. maybe 1/4 or 1/3 portion more (:

      Delete
  3. Hi Cynthia!

    Just wondering if I could sub the strawberry yoghurt with strawberry puree or will it mess up the texture and flavour?

    ReplyDelete
  4. Hello Victoria,

    Please do not do so.. they're 2 completely different ingredients. You cake will not be the same.

    ReplyDelete
  5. Sorry.. just wondering. Your water for gelatin.. is it 200ml or strictly 200g?

    ReplyDelete
    Replies
    1. Thanks dear and my friends are commenting positively for your recipe.

      Delete
  6. Hey babe.. thanks for your recipe. I made my first rainbow strawberry yoghurt cheesecake last evening and it turns out Well. Taste gd too... thank u and Hope to refer to more of your recipes in future. Tks

    ReplyDelete
  7. Hi made this today but whenever I tried to take it out from the tin. One side breaking. So u have to put it back the wall of the tin. It s already set 5 hrs ago. And I did same amount and procedure. Please help as this is for a company anniversary I want it to be nice in presentation. Thanks

    ReplyDelete
    Replies
    1. did you use a paring knife to run along the sides?

      Delete
  8. What brand of gelatine u used?
    My cheese cake too watery.

    ReplyDelete
    Replies
    1. Did you use the right quantity of gelatin?

      Delete
  9. Hi, can I chill layer by individual color instead of all tgt?

    ReplyDelete
    Replies
    1. You may try it but the other layers may start setting while waiting for 1 indv layer to set... but I've seen readers try it before!

      Delete
  10. Hi, May i know if it is possible to leave out the strawberry yogurt so that it will be just a normal cheesecake ?

    ReplyDelete
    Replies
    1. hello,


      no. it doesnt work that way. You may want to source for another recipe for a regular cheesecake.

      Delete
  11. Hi, may I know what brand of strawberry yogurt you used for this recipe??

    ReplyDelete
  12. Hi there

    Just tried the receipe and it works! U mention your dont melt but mine will melt if in room temperature too long. What's wrong?

    ReplyDelete
    Replies
    1. Hello,

      Is there a part where I say the cake doesn't melt? I doubt so.

      The cake should be served chilled and being a refrigerator cake, it should not be left out in room temperature for too long.

      Delete
  13. Hi

    Under point 4 : ) but someone you meant something different
    Btw if I find strawberry yogurt sour, can I replace half with plain yogurt? Will it be less sour?

    ReplyDelete
    Replies
    1. The cake contains cream cheese and even if it doesn't melt, I do not recommend leaving this for long in room temperature.

      It means that the cake should not be left in room temperature for too long. Besides, it's a chilled cake. How did you get the idea that it'll survive our warm temperatures?

      Yes you may replace it with plain yoghurt. Alternatively, you can try the recipe for tofu cheesecakes which are less tangy.

      Delete
  14. This comment has been removed by a blog administrator.

    ReplyDelete
  15. Hi, I would like to replace gelatin with agar-agar flakes can you tell me the amount and would the procedure be the same

    ReplyDelete
    Replies
    1. hello!

      Sorry but gelatin and agar agar powder/flakes are different so it can't be replaced 1 to 1. I have not tried baking this with agar agar so I won't be able to advise you.

      Delete
  16. what can be replace for strawberry yogurt?bcoz i dont like yogurt..huhuu

    ReplyDelete
    Replies
    1. hello, there's no substitute for yogurt in this recipe, you may want to source for a recipe that does not use yogurt then.

      Delete
  17. Hi, you do not use vanilla essence for this cheesecake? (I realized that you used flavoured yogurt/plain yogurt instead, will it have flavour if we don't use vanilla essence?) also, for the outer layer(violet batter) do we have to put a bit more for the batter or

    ReplyDelete
    Replies
    1. the strawberry yoghurt gives it taste.. batter wise it'll work if all portions are equal

      Delete
  18. 9 inch is for the serving of how many people?

    ReplyDelete
    Replies
    1. Hello!

      That really depends on how large your slices are.

      Delete
  19. When you add in the yogurt will there be lump as the gelatin may harden or the cream cheese may harden?

    ReplyDelete
    Replies
    1. There's a reason why the cream cheese is of room temp (:

      Delete
  20. Thanks for the recipe! Love it!

    ReplyDelete
  21. Replies
    1. Hello, yes I do. Please drop me a message at www.Facebook.com/limcynthia

      Delete
  22. I tried ur recipe for my gal's birthday yesterday & it was very well received! Thank u for sharing.

    Ah Gim

    ReplyDelete
    Replies
    1. thanks for your feedback Ah Gim! Glad you enjoyed it!

      Delete
  23. Hi Cynthia,

    It is possible to half the recipe and make a smaller cake? TIA :)

    ReplyDelete
    Replies
    1. hello!

      you can do 2/3 crust and 1/2 batter for a 6" version (:

      Delete
  24. Hi

    If I use a 7" tin, how should I reduce the quantities accordingly?

    Thanks!

    ReplyDelete
    Replies
    1. Hi,

      you may 1) get a 9" tin OR 2) Use a 6" for half the recipe.

      I do not have the conversions for 7", it'll be neither here nor there. Or you could try like 60/70% of the recipe. I've not tried.. but you could if you'd like. Let me know if it works!

      Delete
  25. Thanks for your reply! I think I better get a 9" tin haha.

    ReplyDelete
  26. What brand of gelatin u used? Is it halal?

    ReplyDelete
    Replies
    1. Hi, it depends on what is available. I don't stick to a particular brand.
      You may use halal gelatin.

      Delete
  27. Hi! May i know how you shift the whole cake to the cake board?

    ReplyDelete
    Replies
    1. Hi, run a knife or spatula along the base to release the cake and slide it onto the cake board.. alternatively, serve it with the cake base from the cake tin.

      Delete

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