Equipment:
- 9-inch springform pan
- Stand mixer or hand mixer
- Medium mixing bowls (2)
- Measuring spoons and cups
- Spatula
- Food coloring (orange and yellow)
- Rubber spatula
- Aluminum foil (for wrapping the pan to avoid water seeping in during baking)
- Parchment paper
- Whisk
- Cooling rack
Instructions:
1. Prepare the Crust:
Begin by making the graham cracker crust. In a medium bowl, mix the graham cracker crumbs, brown sugar, and cinnamon. Add the melted butter and stir until the mixture is fully combined and resembles wet sand.
Pro Tip: If you want an extra-crunchy crust, you can pulse the graham crackers in a food processor for a finer texture before mixing with the sugar and butter.
2. Press the Crust Into the Pan:
Transfer the crust mixture into the bottom of a 9-inch springform pan. Press the mixture down firmly with the back of a spoon or the bottom of a glass to create an even, compact layer. Bake at 350°F (175°C) for 8-10 minutes or until golden and slightly set. Remove from the oven and let cool while you prepare the cheesecake filling.
3. Make the Cheesecake Filling:
In a stand mixer or using a hand mixer, beat the softened cream cheese on medium speed until smooth and creamy. Add the granulated sugar, salt, and cornstarch, and beat again until fully combined and there are no lumps.
Add the eggs one at a time, beating well after each addition. Once incorporated, add the vanilla extract, sour cream, and heavy cream. Continue mixing until the batter is smooth, creamy, and has a thick consistency.
4. Divide the Cheesecake Batter:
Once the cheesecake filling is ready, divide the batter into three separate bowls. Keep the first bowl with the original white cheesecake batter. Add a few drops of yellow food coloring to the second bowl and mix until you achieve a vibrant yellow color. Repeat with the third bowl, adding orange food coloring to create a bright orange batter.
Pro Tip: To avoid over-mixing the food coloring, add a small amount at a time. You can always add more to achieve the desired hue.
5. Layer the Cheesecake:
Carefully start layering the cheesecake batter into the springform pan. Begin with a layer of white batter, followed by the yellow batter, and then the orange batter. Repeat this process until all the batter is used, creating three vibrant layers. Use a spatula to smooth the top layer evenly.
Pro Tip: To get the layered look, you can use a spoon to drizzle each color of batter into the center, gently spreading it outward to ensure even layers.
6. Bake the Cheesecake:
Once the cheesecake is assembled, carefully wrap the outside of the springform pan with aluminum foil to prevent any water from seeping in while baking. Place the cheesecake pan in a large roasting pan and fill the roasting pan with hot water until it comes halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracking.
Bake at 325°F (160°C) for 1 hour and 45 minutes to 2 hours. The cheesecake is done when the edges are set and the center slightly jiggles when gently shaken. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
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