Ingredients
Just don't expect a typical German cheesecake or compact American cheesecake. The result reminds me of a colorful cheese and cream cake with an airy filling. The base and sides are again quite classic: crumbled whole wheat cookies, a little butter, done.
For the filling, I opted for a refreshing yogurt cream, cream cheese, and cream. I love the slight pastel look created when I colored the cheesecake! Here you can use natural color powders from fruits and vegetables and gel colors, color pastes, or similar.
How to make the the Colorful Cheesecake
First things first: Cover the bottom of a small springform pan (8-8.5 in / 20-22 cm) with baking paper. Now, crumble the cookies and knead them with the melted butter. Spread on the base, press down, and form a rim. Be careful. The cookie crumb mixture is quite crumbly. If you put it in the freezer for a short time in between, you can spread it better. Refrigerate the crust while you prepare the cream.
Now, mix cream cheese with powdered sugar, yogurt, and lemon juice until smooth for the filling. Stir in the cream slowly afterward to reduce splattering. Then, divide the cheesecake mixture into 4 portions. Color each with a different food coloring. The cream should not be too solid (but not too runny either), but should spread well. Otherwise, add a little milk.
After that, stir a sachet of Gelatinefix into the first colored portion for about one minute and immediately spread it on the bottom. Gently shake the mold while doing so. Put in the freezer for at least 15 minutes to make it more stable for the following layers. Stir into the 2nd mixture also color, last Gelatinefix, spread on the cake, freeze, and so on. Do the same with the 3rd and 4th color. Refrigerate the cake for at least 3 hours.
To decorate, whip cream with cream stiffener and sugar until stiff and color. Pipe small dots onto the cake. Decorate as desired with freeze-dried berries and, of course, colorful sprinkles. Cut into pieces with a sharp knife.
Top Tip
Depending on how much color you use, your colorful cheesecake will be gaudier or more subtle. So that the colorful cheesecake has neat layers and no brown 😉 mixed into each other, they each come one after the other in the freezer. Also, before cutting, the rainbow cheesecake should be well chilled.
Recipe Card
Rainbow Cheesecake
Equipment
- 1 small springform pan (8 in / 20 cm)
Ingredients
For bottom and sides
- 300 grams (1 ⅓ cups) wholemeal butter cookies
- 160 grams (¾ cup) butter liquid
For the cream
- 300 grams (1 ⅓ cups) cream cheese
- 250 grams (1 ⅓ cups) Greek yogurt, or sour cream
- 200 grams (⅘ cup) cream
- 120 grams (1 cups) powdered sugar
- 1 tablespoon lemon juice
- 40 milliliters (2 ¾ tablespoons) milk, if needed, rough estimate
- 4 teaspoons food coloring
- 4 bags (4) Gelatine-Fix, also vegetarian
For the decoration
- 120 grams (½ cup) cream
- ½ small bag (½) cream stiffener
- 1 sachet (1) bourbon vanilla sugar, or normal sugar
- food coloring
- freeze-dried berries
- sugar sprinkles
Instructions
- Cover the bottom of a small springform pan (8-8.5 in / 20-22 cm) with baking paper. Crumble the cookies and knead them with the melted butter. Spread on the base, press down, and form a rim. Be careful. The cookie crumb mixture is quite crumbly. If you put it in the freezer for a short time in between, you can spread it better. Refrigerate the crust while you prepare the cream.
- Mix cream cheese with powdered sugar, yogurt, and lemon juice until smooth for the filling. Stir in the cream slowly afterward to reduce splattering.
- Divide the cheesecake mixture into 4 portions. Color each with a different food coloring. The cream should not be too solid (but not too runny either), but should spread well. Otherwise, add a little milk.
- Stir a sachet of Gelatinefix into the first colored portion for about one minute and immediately spread it on the bottom. Gently shake the mold while doing so. Put in the freezer for at least 15 minutes to make it more stable for the following layers.
- Stir into the 2nd mixture also color, last Gelatinefix, spread on the cake, freeze, and so on. Do the same with the 3rd and 4th color. Refrigerate the cake for at least 3 hours.
- To decorate, whip cream with cream stiffener and sugar until stiff and color. Pipe small dots onto the cake. Decorate as desired with freeze-dried berries and, of course, colorful sprinkles. Cut into pieces with a sharp knife.
Notes
- The recipe will be more straightforward if you make the cake with the bottom without the sides. Then use about ½ the amount of cookies and butter.
- In one packet of Gelatinefix, there are 2 sachets of 15g. In total, you need 60g. If you have leaf gelatin, use 8. Vegetarian gelling agents or agar-agar are also possible.
- For quantities, follow package directions.
- Suitable for natural coloring and decorating are, for example, coloring food powders (dissolved in a bit of milk), sugar sprinkles without artificial colors, and freeze-dried berries. Those who use gel color or color pastes should follow the preparation instructions and must adjust the dosage.
Ingredient substitutions
Variations
I would be happy to make you a little desire for my good mood recipe. Such a colorful cheesecake without baking is easy fun. Like the classic rainbow cake from the baking sheet or my lego cake by the way 🙂.
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