Unicorn Cheesecake
A rainbow swirl baked cheesecake. So pretty, fun and surprisingly easy to make! The perfect vanilla cheesecake turned Unicorn Cheesecake!
Servings: 12 Pieces
Calories: 325kcal
Ingredients
Base;
- 3 Cups Digestive Biscuits, Crushed (Graham Crackers) (250g)
- ¼ Cups Butter, Melted (55g)
Cheesecake Filling;
- 2 and ½ Cups Cream Cheese, Room Temperature (625g)
- 1 Cup Greek Yoghurt or Sour Cream (250g)
- ½ Cup Icing Sugar (60g)
- 2 Large Eggs
- 2 teaspoon Vanilla Extract
- 1 Drop Blue Food Colouring Gel
- 1 Drop Red Food Colouring Gel
- 1 Drop Yellow Food Colouring Gel
- 1 Drop Green Food Colouring Gel
Instructions
- Grease or line a 20cm round cake pan with cooking paper and preheat the oven to 160°C.
- Crush the digestive biscuits and mix in the melted butter.
- Spread evenly over the base of the pan and refrigerate while making the rest of the cheesecake.
- Beat the cream cheese until smooth.
- Beat in the eggs and Greek yoghurt.
- Finally add the vanilla essence and icing sugar and beat until all combined.
- Divide the cheesecake batter into four or five separate bowls (depending on how many colours you want).
- Add a touch of colour to each bowl and mix until you have the desired shade. Start with a drop and add more if you want a more vibrant colour.
- Spoon each colour over the cheesecake base, alternating between each colour until you have a marbled, rainbow effect.
- Tap the cheesecake on the bench a few times to smooth out the top and bake for 50-60 minutes. The middle should still be slightly wobbly.
- Turn off the heat and allow it to cool to room temperature in the oven before placing it in the fridge for 4-8 hours.
Video
Notes
To create purple I added a touch of red and blue to a bowl of cheesecake mixture and adjusted until I had purple.
Nutrition
Serving: 1Piece | Calories: 325kcal | Carbohydrates: 23g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 94mg | Sodium: 309mg | Potassium: 99mg | Fiber: 1g | Sugar: 12g | Vitamin A: 45IU | Calcium: 50mg | Iron: 1mg