The latest no-burn white rainbow chocolate cheese cake which is very easy to make!
INGREDIENTS
Crust
- 450g (15oz) graham crackers, crushed
- 180g (96oz) unsalted butter, melted
cheese cake
- 2 tablespoons gelatin powder + 175ml (1/2 cup) cold water
- X4 250g (8oz) pack of Philadelphia cream cheese
- 175ml (1/2 cup) sweetened condensed milk
- 375ml (1 ¼ cup) thick / whipping cream
- 250g (2 cups) white chocolate, melted
- 1 teaspoon vanilla extract
- 2 drops of red food gel
- 2 drops of orange food gel
- 2 drops of yellow food gel
- 2 drops of green food gel
- 2 drops of blue food gel
- 2 drops of purple food gel
Whipped cream
- 250ml (1 cup) thick / whipped cream
- 175ml (1/2 cup) sweetened condensed milk
- 1 teaspoon vanilla extract
Decor
- A sprinkling of the rainbow to be sown above
INSTRUCTIONS
Crust
- Start by adding graham crackers to the food processor and flash until you reach the crumbs.
- Add melted butter and flash to coat crumbs.
- Pour the biscuit crumbs into a spring 9 "cake can. Use a clean hand or the back of a tablespoon to firmly and evenly press the biscuit crumbs to the sides and bottom of the cake can. Cool in the refrigerator for 30 minutes.
cheese cake
- Add water and gelatin to a small bowl and stir until evenly mixed. Let it sit and 'bloom' for 5 minutes. Then microwave for 30 seconds. Put aside.
- Add cream cheese and condensed milk to a clean food processor. Mix until really smooth. Rub the sides and bottom of the bowl with a spatula and add the cream. Mix again until evenly mixed. Finally, add melted white chocolate, melted gelatin and vanilla extract. Mix until very fine.
- Divide the mixture into 6 bowls. Color each one in a rainbow color using food coloring gel. Mix using a spoon until the color is evenly distributed.
- Now, the next bit is a bit time consuming if you want each layer / color to be nice and clean and even. Start by pouring the red mixture into the prepared pie crust. Place it in the freezer or refrigerator to chill for 10-20 minutes to help set it. Then repeat with the rest of the mixture in a rainbow sequence.
- After all the layers are there, place it in the fridge to relax overnight or at least 4 hours.
Whipped cream
- Add cream, condensed milk and vanilla extract to a large bowl. Use an electric hand mixer to whip the stiff peak. Put it in a large pipe bag that is equipped with an open star tip. Pipe stir the cream over the cheesecake and sprinkle with a sprinkling of the rainbow. Slice it into 12 pieces to serve.
- This cheesecake can be prepared a day before serving and can be stored in an airtight container in the refrigerator for up to three days.
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