Thursday, 13 November 2014

Rainbow Cheesecake



Saw this on Instagram and saw this on pin interest but never really had an occasion to bake this pretty cake. It was only when my favourite twinnie mentioned about it that I knew this cake was meant to be hers. This is just an ordinary cheesecake that is set with edible gel ( I swear by Wilton edible gel  and occasionally Americolor gel since it's not too watery). I fancy that adding too much dye in a cake is kinda gross so I just settled on a little dap of color. Anyway I think pastel rainbow cakes are way nicer than solid colored ones. Agree? Hahas.


Each bowl below have been equally weighed with the cream cheese mixture and an appropriate amount of colored gel added to it. I use some electric colors for some ( Americolor Electric pink for example- It's sooo vibrant). Guess I could get a little too carried away with squeezing the bottle that a blob more than I intended for came squirting out. I guess a pinkier top layer would still be pretty. 



The difference btw the other rainbow cakes that I usually "bake" is that those are baked in many batches but this cheesecake is "non bake" and set layer by layer. Waiting time for each layer to set in the freezer is incredibly long...... 


But I guess the effort that was put into the cake paid off as everybody liked the cake :) 


With the left over batter, I made a mini dome cheesecake using my favourite Half circle silicon mold. I use this mold for alot of my petit desserts. The best thing about this is the whole darn thing can be baked in the oven. And if you're not doing a baked dessert, it can be also used to make no-baked desserts such as this cheesecake as well as mousse cakes. Love love love this!! It was a treasured birthday gift by my close girlfriend and I've never stopped using this!  I did a little swirl with a toothpick to blend the colors abit. It pretty much look like the paddle pop ice cream. 


 Inside the little dome centre. 



Here’s the recipe of this gorgeous cake. If you like rainbow cakes, you’l certainly like this too. This post is dedicated to my twin! Have a very blessed birthday! Lots of love!! I used a 5" removable cake tin to make the cheesecake. Please use a cake tin with a REMOVABLE BASE for easy removal of the entire cake after setting the layers. I tried it once with a solid tin and I had to flip my cake tin, bang the tin hard at the bottom to get my cake out! It was a disaster as I watched the colourful layers slowly disintegrated into a puddle of mess. CRIES!! 


No Bake Rainbow Cheesecake 


Ingredients for Crust:

3-4 digestive biscuits, crushed till fine
20g butter

Steps:

1) Melt butter in a small saucepan.
2) Add biscuits and mix till evenly coated
3) Line base of tin with baking paper and spread the biscuits evenly. Pressing hard so that the crumbs stick.
4) Refrigerate while prepping the filling.

Ingredients for filling: 

250 g cream cheese
1/4 cup caster sugar
1.5 tsp gelatin dissolved in 25ml boiling water
100ml whipping cream
1tsp vanilla
edible food gel ( I use electric pink, sky blue, lemon yellow, violet, leaf green and orange)

Steps:

1) Dissolve gelatin in boiling water till smooth. Set aside awhile to cool a little.
2) Whip cheese and sugar till fluffy. Then add vanilla and gelatin.
3) In a separate bowl, whip cream till soft peaks
3) Fold cream into cream cheese mixture.
4) Divide batter equally in 6 bowls.
5) In each bowl, add a drop of food gel and mix till the desired color
6) Pour one layer of color into tin that has been set with the crumb
7) Freeze for 10 min or until set before pouring in the next layer.
8) Repeat steps 6 and 7 until all colors have been poured.
9) Refrigerate overnight before unmolding from tin.

Share the love by pinning on Pininterest or visiting @Sherbakes on instagram to view more of my creations :) 




This post contains affiliate links. For more information, visit my disclosure page.

20 comments:

  1. How much butter you use in the filling? I just wondered that, 'cause you wrote "2) whip cheese and butter till fluffy".

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    Replies
    1. Hi Tytti! Oh it should be whip cheeese and sugar. It was a typo. Thanks for pointing that out ;) I have amended the recipe

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  2. When do you add the gelatin.

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    Replies
    1. Hi!! It is added in together with the vanilla. I've amended the recipe. Thanks for pointing out :)

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    2. I hope this is ok now, or is there anything more left out ???

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  3. I was wondering what brand of food gel you used? :)

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    Replies
    1. Hi there,

      I use Wilton Icing colors. I find it's not too runny and you'll only need to use a little to get your desired color :)

      Delete
  4. Scuse me..but i don't understand one think..when you put the gelatina in the beginning and you make the first layer,the batter that is waiting for the secondo layer and so on.....didn't it get stiff?......sorry for my ingnorance,or because it is at room temp it doesn't stiffen?......g

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    Replies
    1. hi there,

      Nope the gelatin wont set so quickly. It takes about a few hours or so for the cake to fully set in the fridge :)

      Delete
    2. Sorry iam responding so late.Thank you so much....it is my birthday in settembre,my 10th year wedding anniversary,and my husbands birthday....i plan to make this Tryumph looking cake....this way i resolve three things in one shot. Again thank you so much....you have been very sweet to answer me. I will let you know in october how it went.

      Delete
    3. Hi,

      That's wonderful! Happy birthday to you and your husband in advance and Happy anniversary to the both of you too! Hope you guys have a great celebration and cake :):) Let me know how it turns out! Im sure it will be awesome since it's baked with lottas love!

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  5. Hi, I am wanting to use this lovely recipe for my daughters party in a few days. Please confirm what '1/4 caster sugar' means? Is it a 1/4 cup caster sugar?
    Thanks so much for sharing this wonderful recipe. I hope mine works out as well as yours.

    ReplyDelete
    Replies
    1. Hi there,

      Happy Birthday to your lovely daughter. I'm sure she is lucky to have you bake for her. Yes it means 1/4 cup caster sugar :) Thanks for pointing it out!

      Delete
  6. Hi,thanks for sharing the receipe. Just wanted to ask,will it be ok if I use liquid food colouring instead of gel?

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  7. Hi! I’m doing a roundup of rainbow recipes on my blog and was wondering if I could put this in it! I would give you credit and put a link back to this post for the recipe. Thanks so much!

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  8. When beating the batter to make cheesecake, always use the paddle attachment of your mixer. If you are using a manual mixer, use the lowest available speed.
    Mango cheese cake

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  9. What's a good substitute for the caster sugar?

    ReplyDelete

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