Rainbow Cheesecake

I just had to make this as soon as I saw a post on Facebook of a rainbow baked cheesecake! So I dug out my favourite calorific recipe by Jamie Oliver for his New York Cheesecake; Nipped to the supermarket and loaded my basket with 900g of cream cheese! YES 900g!!! and got straight into the kitchen!

The recipe doesn't really matter as long as its a standard 23cm baked cheesecake recipe.

Ingredients
250g digestive biscuits, crushed or any biscuit of your choice I like a ginger nut, Hobnob, Oreo cookie or chocolate digestive for a change. Whatever you fancy really.

150g Butter melted
115g Caster Sugar
3tbs Cornflour
900g of Full Fat Cream Cheese
2 Large Eggs
115ml Double Cream
1/2tsp Vanilla Extract

Food colouring paste NOT liquid food colour!!
Red
Blue
Green
Yellow
Pink
Purple.
Or any colours of your choice. It would be nice to split the mix into two colours and dye half the mix one colour and leave the other plain and have a pretty striped cake or make half chocolate and that will give you a zebra effect.

Mix crushed biscuits and butter and press into your 23cm springform cake tin. Bake at 200 in a hot oven or ten minutes and then leave to cool slightly.

Turn oven down to 180.

Beat the cream cheese and sugar until fluffy with a hand mixer and then add the eggs and beat again, and then slowly add the double cream and vanilla until thoroughly mixed and fluffy.

Split mixture equally as possible into six bowls. Then dye each bowl of batter a different colour.

Pour your first colour of choice onto the biscuit crumb base of the tin. I started with red. Give the pan a little shake so the batter covers the bottom evenly. Then pour your next colour into the centre. Do not shake this time but take the next colour and pour into the centre again. And repeat until all the batter is used and in concentric circles. Place on a baking tray and bake for 45minutes.

You should still have a slight wobble in the centre. Allow to cool and then refrigerate for a min of three hours or overnight.
To serve cut with a hot knife and marvel at how brilliant you are. Serve with fresh berries and creme fraiche. Delish!!

Tip to release from the tin run a table knife or pallet knife under a hot tap and dry off as then release the cake from the edges of the tin by running the knife around the sides before releasing from the springform tin.