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Topic: rainbow cheesecake...now with two attempts! updated 15Mar08  (Read 107705 times)
Tags for this thread: cheesecake , rainbow , recipe , tutorial , featured_project  Add new tag
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« on: August 29, 2007 02:11:58 PM »

Based upon the Tie-Dyed Red Velvet Cheesecake served at the Disney Pop Century Resort, but mine is so much cooler Wink

I used brownie as a base, instead of cake...it's dense and chocolatey and good.
Because of the amount of work and dirty dishes involved in creating the cheesecake layer, I just used a mix from the store for the brownie...homemade would be extra tasty, just keep in mind that you're working in a 9-inch springform pan, so only make as much as you'd put in an 8x8 inch pan.

Pour your brownie batter into your springform pan and bake according to the directions...allow it to cool completely and then get to work on the cheesecake.

second, a question, you cook the brownie first, then pour the cheesecake on top of the brownie and bake again? That doesn't burn or overcook the brownie?

The moisture of the cheesecake layer keeps it pretty well protected, though it is to the point of being thoroughly done and chewy...I like my brownies to be a bit underdone and squishy, so I may cut back on the baking time for the bottom layer when I make another one.

16 ounces cream cheese, room temperature
1/2 cup sugar
2 tsp vanilla extract
2 large eggs
1/4 cup sour cream
food coloring...lots and lots of food coloring Cheesy
(need to convert to metric?)

Preheat oven to 325 degrees.
In a large bowl, beat cream cheese, sugar, vanilla and almond extract until smooth. Beat in eggs one at a time, then add in sour cream.
Divide mixture into 6 (or however many colors you'd like) small bowls and add a different color to each one.
This cheesecake contains:
http://www.mccormick.com/productdetail.cfm?ID=6034 & http://www.mccormick.com/productdetail.cfm?id=10790

My red, green, and yellow are from the standard set...my blue and purple are from the neon set...my orange is a mix of the standard yellow and the neon pink.  I wanted to have the neon green but I used it all up on art projects Roll Eyes
Drizzle batters onto brownie base in the 9-inch springform pan (I kinda speckled and splattered mine in with spoons, but you could pour them in and swirl lightly if you'd like it to go quicker...don't be afraid to play with the colors!).

Bake 35 minutes, until the center is just about set when you jiggle the pan.
Allow to cool completely and refrigerate before serving.
Run a knife around the cake to release it before removing sides of pan.

It looks kinda like Play-Doh at that point, doesn't it?

Be careful when you cut it, if you don't want the colors to mix.  Keep the blade clean and don't drag it, or all your edges will turn an odd purple-grey...it's a bit of extra work, but well worth it.

***15March08, cheesecake number two***

Based upon this lovely (and kinda sophisticated sounding) recipe for Vanilla Bean Cheesecake Bars.

Crust (it's like a soft vanilla cookie):
1/3 cup sugar
1/2 cup butter, softened
1 tsp vanilla extract
food coloring
1 1/2 cups all purpose flour
1/4 tsp salt

Preheat oven to 350F. Lightly grease a 913-inch baking pan.
In a large bowl, cream together the sugar, butter, and vanilla extract.  Add the food coloring of your choice.  Mix in the salt and flour a bit at a time, until the dough is crumbly.

Press evenly into the prepared pan and bake for 15-17 minutes.

1/2 cup sugar
1/2 cup half & half
2 (8-oz) packages cream cheese, room temperature
3 large eggs, room temperature
2 tsp vanilla extract
(or 1 1/2 tsp vanilla extract plus 1/2 tsp peppermint extract)
food coloring
1 tbsp all purpose flour

While the crust bakes, combine the sugar, half & half, and cream cheese and mix until smooth.  Add in the eggs one at a time, mixing in each one completely before adding the next.  Stir in the extract(s) and flour...if you're doing multiple colors of filling, divide it up into bowls and add the food coloring.

Pour the filling over the hot crust when it has finished baking, then return the pan to the oven and bake for 20-25 minutes, until the filling is set and not jiggly.
Wait until it's cool before slicing (or mostly cool, if you're impatient like me)...this is a very light and airy cheesecake, so the colors don't drag much when you cut it.

« Last Edit: March 15, 2008 07:13:17 PM by aliastriona_angerboda » THIS ROCKS   Logged

« Reply #1 on: August 29, 2007 02:14:26 PM »

Oh my gosh that is soooo neat! Love it.
« Reply #2 on: August 29, 2007 02:18:57 PM »

that looks so yummy.

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« Reply #3 on: August 29, 2007 02:19:04 PM »

OMG! That's the coolest cake I have EVER seen!
Wisted! (Yes, I did just wist a cake Tongue)

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« Reply #4 on: August 29, 2007 02:22:01 PM »

Oh my god! LOVE IT!
I thought this was melted beads at first when I saw it on the main page!! I am so glad I clicked!

Getting back into crafting! Follow along with me on my blog and see what I come up with! Smiley
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« Reply #5 on: August 29, 2007 02:23:29 PM »

So, just to make sure- you bake the brownie in the springform pan, and then take it out and bake the cheesecake on top?  So cool!

"Just  because you've got the emotional range of a teaspoon doesn't mean we all have"

I'm back!  Older, wiser, and better at crafting Smiley.
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« Reply #6 on: August 29, 2007 02:25:57 PM »

Thanks for all the compliments!

So, just to make sure- you bake the brownie in the springform pan, and then take it out and bake the cheesecake on top?  So cool!

Yes, exactly...I'll go add that to the post.  Sometimes I get excited over the project and leave things out Cheesy

« Reply #7 on: August 29, 2007 02:27:56 PM »

Oh wow.

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« Reply #8 on: August 29, 2007 02:34:15 PM »

looks delicious! I can't wait to try it Smiley Thanks for posting the recipe

« Reply #9 on: August 29, 2007 02:43:07 PM »

Awesome - just one question - what color does your mouth end up after eating it  Tongue
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