Embark on a culinary journey with our Rainbow Cheesecake, a recipe that’s as visually stunning as it is delicious. This isn’t just a dessert; it’s an experience that’s meant to be savored.
Why You’ll Love This:
- Colorful Presentation: A feast for the eyes, this cheesecake is a perfect centerpiece for any celebration.
- Rich and Creamy Texture: Each bite is a blend of smooth, creamy cheesecake and the tartness of mixed berries.
- A Surprise in Every Slice: The layered colors offer a delightful surprise, making each slice uniquely beautiful.
Decoration Tips:
- Ganache Topping: The white chocolate ganache infused with a hint of pink adds a luxurious finish.
- Fresh Berry Garnish: Top with fresh berries for an extra pop of color and freshness.
- Edible Flowers: For an elegant touch, decorate with edible flowers around the edges.
Recipe
Crust Ingredients:
- 1.5 packs of Burçak biscuits
- 75g melted butter
- 1 tablespoon milk
Cheesecake Mixture:
- 600g labneh cheese, at room temperature
- 1 teaspoon lemon juice
- 1 pack of heavy cream (35% fat)
- 2 tablespoons flour (25g)
- 3/4 cup sugar (135g)
- 2 or 3 eggs (depending on size)
- 1 packet vanilla sugar
- 3/4 cup frozen mixed berries (lightly thawed)
For the Ganache (optional):
- 100ml heavy cream
- 100g white chocolate
- Pink food coloring
Instructions:
- Prepare a 19 cm springform pan with greased parchment paper and wrap the outside with aluminum foil.
- Crush Burçak biscuits, mix with melted butter and milk, and press into the bottom of the pan.
- Preheat the oven to 160°C. Strain labneh cheese, mix with sugar, and whip for a minute.
- Add cream and lemon juice to the cheese mixture. Then, incorporate flour and vanilla.
- Beat in eggs one at a time.
- Puree mixed berries and fold into the mixture. (For a three-color effect, divide the mixture and add varying amounts of berry puree to each part.)
- Tap the pan to remove air bubbles and place it in a water bath in the oven.
- Bake for about an hour until the edges are set but the center slightly wobbles. Leave in the turned-off oven for 15 minutes, then crack the door and leave for another 15 minutes before removing.
- For the ganache, heat cream to just boiling, then pour over white chocolate. Stir until smooth, cool slightly, and add food coloring. Pour over the cooled cheesecake.
- Refrigerate the cheesecake for 4-5 hours before serving.
Enjoy this magnificent rainbow cheesecake, a delightful blend of flavors and colors that’s sure to impress!
