Sunday, March 31, 2019

Rainbow Cheesecake

Rainbow Cheesecake, No-Bake Cheesecake, Rainbow Party, Easter Desserts, Cheesecake, Summer DessertsIt's the last day of March, although almost certainly not the last we'll see of snow here in Colorado, and I'm so excited for April.  With April comes warmer weather, everything turning a welcome green, flowers blooming, our baby's first birthday, Easter, and hopefully, a few rainy days here and there.  With the brown of winter fading away and the promise of days spent in the sun, it feels like the perfect time to share my Rainbow Cheesecake.


This is a no-bake cheesecake, which is my favorite way to make cheesecakes, as I really dislike the process of baking cheesecakes in water baths.  And honestly, I prefer the flavor and texture of my no-bake cakes as well.  This cheesecake is luscious, supremely creamy and smooth, and can be flavored with any extract you like, such as lemon, orange, or vanilla.

After mixing up the filling, I divided it into six equal portions and tinted each with just a drop or two of gel food coloring to create the pastel rainbow hues.  Topped off with clouds of whipped cream and sunny, translucent lemon slices, it's the happiest cheesecake I've ever made.




Rainbow Cheesecake, No-Bake Cheesecake, Rainbow Party, Easter Desserts, Cheesecake, Summer Desserts

Rainbow Cheesecake, No-Bake Cheesecake, Rainbow Party, Easter Desserts, Cheesecake, Summer Desserts

Rainbow Cheesecake, No-Bake Cheesecake, Rainbow Party, Easter Desserts, Cheesecake, Summer Desserts

Rainbow Cheesecake, No-Bake Cheesecake, Rainbow Party, Easter Desserts, Cheesecake, Summer Desserts

Rainbow Cheesecake, No-Bake Cheesecake, Rainbow Party, Easter Desserts, Cheesecake, Summer Desserts

Rainbow Cheesecake, No-Bake Cheesecake, Rainbow Party, Easter Desserts, Cheesecake, Summer Desserts




Rainbow Cheesecake
printable

Cheesecake.
  • 1 1/2 cups finely crushed graham cracker crumbs
  • 1 teaspoon coarse salt
  • 6 tablespoons unsalted butter, melted
  • 1 1/2 cups heavy whipping cream
  • 1 envelope unflavored gelatin
  • 3/4 cup powdered sugar
  • 1 1/2 pounds cream cheese, room temperature
  • 2 teaspoons lemon extract, or other flavor
  • gel food coloring (red or pink, orange, yellow, green, blue and purple)
Topping.
  • 1 cup heavy whipping cream
  • pinch cream of tartar
  • 2 tablespoons powdered sugar
  • lemon slices for garnish

Crust.
Preheat the oven to 325.  In a bowl, combine the crushed graham crackers and salt.  Drizzle with the melted butter and toss with a fork until moistened.  Press against the bottom of an 8-inch springform pan.  Bake for 8-10 minutes, until golden brown and fragrant; set aside to cool completely.

Filling.
Pour 1/4 cup cream into a microwave-safe dish.  Add the gelatin and whisk with a fork to combine.  Let stand for 5 minutes; it will be thick and clumpy.  Microwave on high for 30 seconds to completely dissolve the gelatin.  Set aside.

In the bowl of your stand mixer fitted with the whisk attachment, beat the remaining 1 1/4 cups cream at medium-high speed until soft peaks form, gradually adding the powdered sugar as the cream thickens.  Add the cream cheese, gelatin mixture and extract and beat until smooth and thick with no lumps, about 2-3 minutes.

Working quickly, divide the filling into 6 bowls.  Tint each portion with food coloring until it's your desired color.  Spread one color onto the crust, smoothing it out, and repeat with the remaining colors.  Cover with plastic wrap, and refrigerate for 4-6 hours, or overnight.

Serving.
Run a sharp knife around the sides of the cheesecake, and carefully remove the sides of the pan.

For the topping, beat the cream with an electric mixer until soft peaks form.  Add the cream of tartar (for stability) and the powdered sugar and beat until thick, stiff peaks form.  Spread or pipe on top of the cheesecake.

Yields 8-12 servings

Recipe from Curly Girl Kitchen

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