- 1 package Marie biscuits
- 1 level tablespoons sugar
- 1 level teaspoon ground cinnamon
- 1 pinch salt
- 6 level tablespoon Unsalted butter, softened
- x4 250g packages Philadelphia cream cheese
- 300 g sugar
- 2 level teaspoons vanilla
- 1 pinch salt
- 180 g sour cream
- 180 g heavy cream
- 4 eggs
- x1 each liquid food colours
Recipe is created for
Preheat oven 170C. Before you get started with the crust, make sure your 28cm springform pan is water tight.. Do this by carfully wrapping a few layers of foil on the outside of the pan, so water cannot get into the pan and ruin it.
Put all sugar into TM bowl and mill on Speed 8 for 10secs. Empty into another container and set aside.
Put Marie Biscuits into TM bowl and mill on Speed 8 for 10 secs. Add softened butter , 2 tabs sugar, the cinnamon and salt into bowl. Set on closed lid position, turbo 2-3 times thenpress all the biscuit mixture into the prepared springform pan. Press it down firmly in the pan. Use the MC for this which makes it easy to get round the edges. You should have an even flat crust.
Bake the crust for 10 mins on a low oven rack. Remove from the oven and cool completely before continuing. Turn oven temperature down to 150C
To make the filling, cut cream cheese into pieces and add to TM bowl. Whip till smooth on speed 4-5 for 3- 4 mins. Add the remaining milled sugar and continue on speed 4 till smooth again, another 3-4 mins.. Next, add the vanilla, salt. sour cream and heavy cream and whip till smooth for approximately 1 min. With speed still on speed 4, add 1 egg at a time thru the hole in the lid till well combined.
Once mixture is well combined and very smooth, divide evenly into 7 bowls. Add colour to each dish to get the desired colours of the rainbow.(I managed to get my hands on some natural liquid food colouring which I guess made this cake healthy! Right??)
Pour coloured mixtures into cooled crust. Start with the pink filling and slowly pour it right in the centre of the crust. Continue to build the rainbow by poring the fillings directly in the centre . This will create layers so that each slice has some of each colour.
Place cheesecake into a baking dish on lowest oven rack and fill baking dish with boiling water about 1 inch up the side of the springform pan.
Bake at 150C for 20mins then put a baking tray just above the cheesecake to prevent browning on top and bake a further 1hr 40mins or till set but still jiggles slightly 5cm from the edge.( This method will retain the beautiful vibrant colours of the rainbow on top)
Turn off the oven, open the oven door a crack and let the cake cool in the oven for 1 hour. The slow cooling will prevent the top cracking. Then loosely wrap the dish in foil so the foil isn't touching the top of the cake and refrigerate for at least 4 hours or overnight.
When ready to remove the cake, run a clean narrow knife around the edge of the dish, remove the foil, unlock the spring and carefully lift off the ring.
Serve either alone or with a cherry/ raspberry sauce. It's so rich and creamy that it doesn't need a topping.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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