Fruitloops Rainbow Cheesecake Recipe

How to make it

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• Making the crust:
• Preheat oven to 250 F and adjust the rack to the lower middle position.
• Grease a springform pan with 1/2 Tbsp of softened butter.
• It is a good idea to wrap your springform pan in foil to prevent leaking.
• Combine crushed fruit loops and butter.
• Spread mixture evenly in pan with a flat-bottomed measuring cup.
• Bake for about 5- 10 min until slightly toasted and fragrant.
• Cool on a wire rack.
• Making the filling:
• Set oven to 500F.
• Beat cheese in a bowl for 1 minute on low speed.
• Add salt and half the sugar, then beat.
• Add remaining sugar and beat.
• Add sour cream, lemon, and vanilla and beat.
• Add yolks and beat.
• Add eggs, two at a time and beat.
• (Tip: Before you add the eggs make sure there are no clumps or air pockets. These will cause cracks in your cheesecake. Do not mix longer than necessary.)
• Now color your filling:
• Divide the plain filling into five equal parts.
• Mix and match your basic colors of food dye to make an array of colors and color each cup of filling a different color.
• Slowly pour layer by layer into prepared crust. POUR FILLING EXACTLY INTO THE CENTER EACH TIME. Filling will spread on its own.
• Baking and cooling:
• Get a pan larger than your springform pan (it should be at least 2-3 in deep).
• Place the cheesecake pan in the larger pan and put in oven.
• Quickly fill the pan with water at least halfway up the springform pan(using a pitcher prevents spilling any water).
• Bake cheesecake for 10 min at 500F.
• Without opening oven door, decrease oven temperature to 200F.
• After 45 min check the center of your cheesecake with a cooking thermometer. Once your cheesecake reaches an internal temperature of 150 remove it from the oven.
• Transfer the cake to a wire rack and cool for 2-3 hours at room temperature
• Wrap cheesecake and cool in for at refrigerator for 3 more hours.
• *Your cheesecake can be refrigerated for up to 4 days.

fruit loops crust   Close

pouring the filling   Close