Rainbow cheesecake
Every cheesecake has a classic base. Once you master this, then the rest is basically topping. This is a halal Lemon cheesecake recipe but you'll find more cheesecake recipes on our site with different flavours. This recipe is based on 100% halal ingredients.
Make sure you save a bit of cheesecake for the following day. You may notice it tastes much better.
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You will need a 9 inch spring form tin (or any other), a food mixer, a spatula, a whisk and a couple of bowls.
Pre-heat the oven to 180C/ 160C fan/ gas 4. Wrap the outside of the cake tin with a large piece of foil. And Butter the centre. Crush the digestive and oreo biscuits in a food bag with a rolling pin (or a shoe?).
Melt half the butter in a saucepan, then take off the heat and stir in the brown sugar and Oreo biscuit crumbs.
Press the mixture into the bottom of the pan and leave to rest.
Melt the remaining butter and stir in the digestive biscuits as before. Make a layer on top of the first, Press everything down firmly and bake for 10 minutes. Cool on a wire rack while preparing the filling.
Increase the oven temperature to fan 220C/ 200C fan/ gas 7.
Mix the Philadelphia soft cheese until it gets creamy, about 2 minutes. Then add in the sugar, flour and salt. After whisking for a minute, then add the vanilla extract, eggs and sour cream. The batter should be smooth and and very thick.
Divide the batter equally between 6 bowls and colour each one using purple, blue, green, yellow, orange and red.
Brush the sides of the tin with melted butter. Spoon in the filling, starting with red and following the colours of the rainbow (red, orange, yellow, green, blue, indigo, violet) then bake for 10 minutes at gas mark 7.
Reduce oven temperature to 110C/90C fan/gas ¼ and bake for 35-40 minutes more. If you gently shake the tin, the filling should have a very slight wobble in the centre, if it looks liquid, cook for a little longer and check again. Turn off the oven and cool with the door very slightly open.
Chill the cooled cheesecake until you want to serve it. Decorate just before serving.
Whisk the double cream in to a creamy cream or decorate as you want.
Ingredients
Directions
Pre-heat the oven to 180C/ 160C fan/ gas 4. Wrap the outside of the cake tin with a large piece of foil. And Butter the centre. Crush the digestive and oreo biscuits in a food bag with a rolling pin (or a shoe?).
Melt half the butter in a saucepan, then take off the heat and stir in the brown sugar and Oreo biscuit crumbs.
Press the mixture into the bottom of the pan and leave to rest.
Melt the remaining butter and stir in the digestive biscuits as before. Make a layer on top of the first, Press everything down firmly and bake for 10 minutes. Cool on a wire rack while preparing the filling.
Increase the oven temperature to fan 220C/ 200C fan/ gas 7.
Mix the Philadelphia soft cheese until it gets creamy, about 2 minutes. Then add in the sugar, flour and salt. After whisking for a minute, then add the vanilla extract, eggs and sour cream. The batter should be smooth and and very thick.
Divide the batter equally between 6 bowls and colour each one using purple, blue, green, yellow, orange and red.
Brush the sides of the tin with melted butter. Spoon in the filling, starting with red and following the colours of the rainbow (red, orange, yellow, green, blue, indigo, violet) then bake for 10 minutes at gas mark 7.
Reduce oven temperature to 110C/90C fan/gas ¼ and bake for 35-40 minutes more. If you gently shake the tin, the filling should have a very slight wobble in the centre, if it looks liquid, cook for a little longer and check again. Turn off the oven and cool with the door very slightly open.
Chill the cooled cheesecake until you want to serve it. Decorate just before serving.
Whisk the double cream in to a creamy cream or decorate as you want.