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
4 tbsp gelatin
500g strawberry yoghurt
Wilton gel food colouring
I used violet, teal, leaf green, lemon yellow, orange and pink
1 tbsp apricot jam
1 tbsp hot water
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:
Image taken from http://www.bakingshop.com/bc/img/MSP-47118.jpg
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 firstname.lastname@example.org! I look forward to hearing from you! (: