Guest Post: A Rainbow Cheesecake from B. in Ireland

My young sister B. is currently spending a year in Ireland. She loves cooking and although she was already baking a lot back home, I am under the impression that she does cook and bake even more nowadays. Here is the recipe of her last artistic cake!

 

Lemon Rainbow Cheesecake

Ingredients

• For the Base

110g digestive biscuits

50g butter

25g brown sugar

• For the Filling

350g mascarpone cheese/ cottage cheese (lighter than the mascarpone, but taste a little bit different)

75g caster sugar

1 sachet of gelatine (Dr. Oetker or different.)

Zest of 1 lemon (not compulsory)

Juice of 3 lemons (you need about 6 tablespoons)

Food colouring

 To make the base, crush biscuits, melt butter in a saucepan (or in the microwave but mind the temperature), take off heat and stir in brown sugar and the biscuit crumbs.

Press into an 8 inch loose bottomed cake tin (or a normal tin with grease proof paper) with the bottom of a glass (it’s easier), chill in fridge between 15 and 30 min. While the base is resting in the fridge, make the filling.

For that, beat together the cream cheese, the caster sugar, the lemon juice and eventually the zest, until you obtain a smooth and creamy mixture. Tip: If you use some cottage cheese, make sure to squeeze the lumps before adding anything.

Add the gelatine to this mix. To dissolve it, follow the instruction depending on the gelatine you have. For one sachet Dr. Oetker, dissolve it in 60ml of boiling water (1/4 cup, the smaller one). Add the powder to the water, and stir briskly until thoroughly mixed. Let the gelatine cool down a little before adding to the cream mix.

Separate in 6 different portions to colour each. Tip: Make some bigger portions for the first colours such as the red, the orange and the yellow. You can go decreasing in the quantity. 

  Spread in that order: red, orange, yellow, green, blue, purple; all over the base and chill for a couple of hours or eventually a whole night (it’s always better the day after  )

  Ask for some help if you have used the normal tin + greaseproof paper to take the cake off. Slide a plate slowly under the cake to get rid of the paper.

Enjoy!! 

 Doesn't it look amazing? Send pictures to us if you try the recipe!