Rainbow Cheesecake Recipe

Rainbow Cheesecake Recipe

Ingredients
Crust
2 cups finely crushed graham crackers
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 pinch salt
6 tablespoons unsalted butter, softened


Filling
4 packages (8 oz each) cream cheese, room temperature
1 1/3 cups sugar
2 teaspoons vanilla
1 pinch salt
1 cup sour cream
1 cup heavy cream
4 large eggs
1 each of liquid food colors (blue, yellow, green, red)


Directions

1 Preheat oven 350 degrees. Before you get started with the crust, make sure your 9 inch springform pan is water tight. I do this by carefully wrapping a few layers of foil on the outside of the pan, so water cannot get into the pan. Be careful not to rip the foil or water will get into your cake and ruin it!

2 Mix crushed crackers, 2 tablespoons sugar, the cinnamon and salt together in a bowl. Then mix in butter with your clean fingers, until crumbs are pea sized.

3 Press all of the graham cracker mixture into the prepared spring form pan. Press it down firmly in the pan. I like to use a measuring cup for this, which makes it easy to get around the edges. You should have an even, flat crust.

4 Bake the crust for 10 minutes on a low oven rack. Remove from the oven, and cool completely before continuing. Turn oven temperature down to 325 degrees.

5 To make filling, cut cream cheese into pieces and add to a mixing bowl. Whip until smooth, maybe 4 minutes. Then add 1-1/3 cups sugar, and continue to beat until smooth again, another 4-5 minutes. Next, add vanilla, salt, sour cream and heavy cream; beat until smooth. Add in 1 egg at a time, beating briefly between each egg.

6 Once the mixture is well combined and very smooth, divide evenly into 6 dishes. Add food color to each dish to get the desired colors. (Red = 25 drops of red, Orange = 18 drops yellow + 6 drops red, Yellow = 18 drops yellow, Green = 18 drops green, Blue = 18 drops blue, Violet = 18 drops red + 12 drops blue)

7 Pour colored mixtures into cooled crust. Start with red filling, and slowly pour it right in the center of the crust. Continue to build the rainbow by pouring the fillings directly in the center. This will create layers so that each slice has some of each color.

8 Place cheesecake into a baking dish on oven rack, and fill baking dish with boiling water about 1 inch up the side of the springform pan.

9 Bake at 325 degrees in the water bath for 1 hour and 40 minutes to 1 hour 50 minutes or until set but still jiggles slightly 2 inches from the edge. If cheesecake begins to brown on top, cover loosely with foil during last 5 minutes of baking.

10 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 help it not crack.

11 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.

12 When ready to remove cake, run a clean narrow knife around the edge of the dish, remove the foil, unlock the spring, and carefully lift off the outer ring.

13 Serve either alone or with a cherry/raspberry sauce. It's so rich and creamy that it really doesn't need a topping.

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Quickie Dinner Rolls ready to roll

Quick Easy rolls

1 cup warm water
2 packages ( tablespoon) active dry yeast
1 stick butter equivalent to 1/2 cup
1/2 cup sugar
2 eggs
1 t salt
4-41/2 cups all purpose flour

Combine warm water and yeast in a measuring cup with a little sprinkle of sugar and set aside until the foam starts to build up, like 2-4 minutes, depending on the room temperature. If you kitchen is warmer, it should start foaming in a minute or two.

Mix butter, sugar, eggs ( at room temperature), salt and flour, one cup at a time. Stir the mixture until all flour mixed in and dough start to stiffened to mix. Cover it with a plastic and let it rise more or an hour. Then it is time to put it in the fridge. Keep it in the fridge for  4 days and be ready for rolls when you need them.

If you are ready to make some for a little snack, cut a quarter of the dough and start rolling into into several balls pieces on a lightly floured board to avoid sticking to your hand. Depending on how much rolls you want for the day and return the rest of the dough back in the fridge for next day rolls.

Grease the baking pan and lined the balls of unbaked rolls, cover and let dough rise in an hour or less.

Preheat oven to 375 and back for 10-15 minutes. Brush warm rolls with melted butter.

On my part, I use the portable oven or mini-oven for baking a little batch as it is good for one serving.  It only takes 10 minutes to bake a small batch and doesn't heat the house during summer months.

Most of the time, I would add a mixture of cinnamon, sugar and butter on top for a cinnamon roll taste.



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