Ingredients for the Base
1 Packet of Vanilla Biscuits
120ml butter melted
Ingredients for cheesecake mixture:
500g Full Fat Cream Cheese
500ml Fresh Cream whipped
160ml Castor Sugar
5ml Vanilla essence
70ml Lemon Juice
The colours: purple, blue, green, yellow, orange and red (gel food colouring)
Method for the Base:
Put the tennis biscuits in a blender and blend till crumbles form.
Add the melted butter to the biscuits and mix well.
Spray and cook a spring cake tin pan and press the tennis biscuits onto the base of the tin pan.
Put in the fridge to set.
Method for the Rainbow Cheesecake:
In a big mixing bowl add the fresh cream to the cream cheese and mix well.
Now add the castor sugar and lemon juice and vanilla essence and mix well.
Now in six smaller bowls add the cheesecake mixture and colouring to each bowl so that you have all the six colours.
Remove the spring cake tin pan from the fridge and add the colours starting from the colour: purple then blue then green then yellow then orange and then red and spread each layer evenly and put in the fridge to chill for two to three hours.
After it has been chilled in the fridge remove the side of the spring cake tin pan so that the rainbow colours show.
Serve and enjoy!