Rainbow Cheesecake

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!

2 Comments Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s