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This cheesecake is light, creamy, rich and velvety delicious!
The rainbow colours make it even more awesome :)
My rainbow food playlist!
www.youtube.com/playlist?list=PL6E5872589178834E
To all gluten allergic/intolerant people or to those making this for them, please read the following disclaimer.
**Although the products I used in this video did not have wheat (gluten) listed on the labels, they can't be considered officially gluten free unless they are produced in a factory that certifies them gluten free. There can be cross contamination of trace amounts of gluten from one product to another if wheat products are produced in the same facility.
Crust:
The way I made it:
2 cups (220 g) ground almonds
4 tbsp (43g) sugar
5 tbsp (75ml) melted butter (pinch of salt if you use unsalted)
I found it a bit too thick, next time I would reduce the almonds to 1 1/2 cups and the butter and sugar by a tablespoon.( The sugar in this is completely up to taste, use more or less as desired).
If you want a graham crumb crust, reduce the amount of sugar to 2 tbsp and use the same amounts for the butter and graham crumbs as the above recipe.
Filling:
4- 8oz (250g) packages of cream cheese brought to room temperature (total 2 pounds or 1 kg of cream cheese)
1 1/3 cups (324g) white granulated sugar
pinch of salt ( I did not show this in the video but I did add it in)
2 tsp (10ml) vanilla extract
4 large eggs
2/3 cup (160ml) sour cream
2/3 cup (160ml) heavy whipping cream
Mix the crust ingredients together and press it into the bottom of a 9 inch (22.5cm) springform pan. Bake at 350 F for about ten minutes or until the crust is light brown on the edges. Remove from oven and allow to cool.
In a LARGE bowl blend the cream cheese until it is smooth light, fluffy and creamy.
Add the sugar and blend until the cream cheese and sugar are smooth and there are no more pieces of cream cheese in the mixture.
Blend in the eggs one at a time until just combined and then add the pinch of salt, sour cream and cream. Blend until well combined. Blend in vanilla.
For a rainbow cheesecake:
Divide the batter into six bowls (or whatever number of colours suits your fancy).
Tint each bowl using food colour, gel and paste food colour give you the most vibrant colours, but liquid would be fine too.
Pour the first colour on top of the crust, making a circle shape, it is not vital that it reaches all the way to the pan edge. When you add your other colours, they will spread out nicely.
Add the second colour on top of the first colour, making a circle shape. You don't have to try to cover the entire surface of the first colour, it will spread.
Continue in this fashion until all the batter is used up.
You need to place your pan with the batter into a water bath to bake. The water will get in the cracks of the springform pan so you must put it in something to keep the water out. You can use a large piece of aluminum foil bent up like a bowl around the springform pan (you will need very wide aluminum foil for this as you need to come more than half way up the sides of the springform pan). My standard roll of aluminum foil wasn't quite wide enough and as you saw in the video I used a silicone cake pan (which works awesome!).
Place your springform pan (with protective bottom cover) in a large baking pan or roasting pan and place in the oven. Pour boiling water into the roasting pan until it goes up at least halfway up the side of the springform pan.
Bake at 325F for 1.5 hours. I found that I had a little bit of browning on the top of my cheesecake and it may have been a tad over baked, it was probably ready at 1 hour and 10-15 minutes. Turn the oven off and prop the oven door open an inch or so. Let the cheesecake cool for an hour in the oven.
Remove and allow to cool to room temperature. Loosely cover with foil or plastic wrap (don't let it touch the cheesecake or it may stick and tear pieces off the top) and chill for several hour or overnight. I suggest overnight, cheesecake is better the next day after baking and chilling. Run a knife around the edge of the cheesecake to loosen it and remove the sides. Slice to serve! Serves 16 people that like cheesecake but probably only 8 people that LOVE cheesecake.
The recipe for the cheesecake was based on the one found simplyrecipes.com (called "perfect cheesecake" there),
Contact me here:
yoyomax12.weebly.com/contact-me.html
Like me on Facebook
www.facebook.com/TammyYoyomax12?ref=hl
My favourite channel here on YouTube is CookingAndCrafting. Beth lives in Hawaii and makes great meals, desserts and crafts. We met here on YouTube by commenting on each others videos and have since met each other several times in "real life". She is a lovely person and a great friend. Please check her out :)
www.youtube.com/cookingandcrafting
The rainbow colours make it even more awesome :)
My rainbow food playlist!
www.youtube.com/playlist?list=PL6E5872589178834E
To all gluten allergic/intolerant people or to those making this for them, please read the following disclaimer.
**Although the products I used in this video did not have wheat (gluten) listed on the labels, they can't be considered officially gluten free unless they are produced in a factory that certifies them gluten free. There can be cross contamination of trace amounts of gluten from one product to another if wheat products are produced in the same facility.
Crust:
The way I made it:
2 cups (220 g) ground almonds
4 tbsp (43g) sugar
5 tbsp (75ml) melted butter (pinch of salt if you use unsalted)
I found it a bit too thick, next time I would reduce the almonds to 1 1/2 cups and the butter and sugar by a tablespoon.( The sugar in this is completely up to taste, use more or less as desired).
If you want a graham crumb crust, reduce the amount of sugar to 2 tbsp and use the same amounts for the butter and graham crumbs as the above recipe.
Filling:
4- 8oz (250g) packages of cream cheese brought to room temperature (total 2 pounds or 1 kg of cream cheese)
1 1/3 cups (324g) white granulated sugar
pinch of salt ( I did not show this in the video but I did add it in)
2 tsp (10ml) vanilla extract
4 large eggs
2/3 cup (160ml) sour cream
2/3 cup (160ml) heavy whipping cream
Mix the crust ingredients together and press it into the bottom of a 9 inch (22.5cm) springform pan. Bake at 350 F for about ten minutes or until the crust is light brown on the edges. Remove from oven and allow to cool.
In a LARGE bowl blend the cream cheese until it is smooth light, fluffy and creamy.
Add the sugar and blend until the cream cheese and sugar are smooth and there are no more pieces of cream cheese in the mixture.
Blend in the eggs one at a time until just combined and then add the pinch of salt, sour cream and cream. Blend until well combined. Blend in vanilla.
For a rainbow cheesecake:
Divide the batter into six bowls (or whatever number of colours suits your fancy).
Tint each bowl using food colour, gel and paste food colour give you the most vibrant colours, but liquid would be fine too.
Pour the first colour on top of the crust, making a circle shape, it is not vital that it reaches all the way to the pan edge. When you add your other colours, they will spread out nicely.
Add the second colour on top of the first colour, making a circle shape. You don't have to try to cover the entire surface of the first colour, it will spread.
Continue in this fashion until all the batter is used up.
You need to place your pan with the batter into a water bath to bake. The water will get in the cracks of the springform pan so you must put it in something to keep the water out. You can use a large piece of aluminum foil bent up like a bowl around the springform pan (you will need very wide aluminum foil for this as you need to come more than half way up the sides of the springform pan). My standard roll of aluminum foil wasn't quite wide enough and as you saw in the video I used a silicone cake pan (which works awesome!).
Place your springform pan (with protective bottom cover) in a large baking pan or roasting pan and place in the oven. Pour boiling water into the roasting pan until it goes up at least halfway up the side of the springform pan.
Bake at 325F for 1.5 hours. I found that I had a little bit of browning on the top of my cheesecake and it may have been a tad over baked, it was probably ready at 1 hour and 10-15 minutes. Turn the oven off and prop the oven door open an inch or so. Let the cheesecake cool for an hour in the oven.
Remove and allow to cool to room temperature. Loosely cover with foil or plastic wrap (don't let it touch the cheesecake or it may stick and tear pieces off the top) and chill for several hour or overnight. I suggest overnight, cheesecake is better the next day after baking and chilling. Run a knife around the edge of the cheesecake to loosen it and remove the sides. Slice to serve! Serves 16 people that like cheesecake but probably only 8 people that LOVE cheesecake.
The recipe for the cheesecake was based on the one found simplyrecipes.com (called "perfect cheesecake" there),
Contact me here:
yoyomax12.weebly.com/contact-me.html
Like me on Facebook
www.facebook.com/TammyYoyomax12?ref=hl
My favourite channel here on YouTube is CookingAndCrafting. Beth lives in Hawaii and makes great meals, desserts and crafts. We met here on YouTube by commenting on each others videos and have since met each other several times in "real life". She is a lovely person and a great friend. Please check her out :)
www.youtube.com/cookingandcrafting