Rainbow Cheesecake

by elyn_ryn

As a child I always loved chasing a rainbow, trying to get to the end of it. This had to happen as we were being driven in a car because rainbows were never close enough to run to them. That is until some relatives were telling me about the rainbow in their front yard!

This particular rainbow had all the colors showing: ROYGBIV better known as red, orange, yellow, green, blue, indigo, and violet. Maybe the elusive pot of gold located at the end of the rainbow was actually in their front yard!

I created my own rainbow in the form of a cheesecake. First, I made the cake batter as I usually do. Then I divided the batter into seven equally-sized bowls. Why equal size? It makes it a little easier to judge the batter amounts.

Once the batters are colored, pour each one into the middle of the crust. Be sure to use the ROYGBIV pattern to create a true rainbow effect.

Don’t worry. That small circle of red that was only in the middle of the pan when you started will get weighed down by all the other colored batters and will spread from side to side in the pan. Do not try to spread out the batters by hand or you will mix the colors and they can turn muddy.

You can even reverse the order of the pouring pattern if you want the top to be red and have violet on the bottom of the cake. Just pour violet first and use this pattern: VIBGYOR. This will make warm colors dominate instead of cool colors.

This cake is so colorful that it doesn’t need much garnish or decoration. I used a few lemons on top. I broke wooden toothpicks in half and stuck the pointed end into the lemon rind edge and stuck the other end into the cheesecake.

The lemons will stand without falling.

If you don’t like to use artificial food colors but still like colorful baked goods, you can use fruit powders and juices to make things colorful. These colors usually make pastel-colored foods. Although not as bright, they still make things colorful and interesting. I will be featuring foods with natural coloring techniques later on so stay tuned.

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Rainbow Cheesecake
Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 30 minutes
Cook Time 181 minutes
Passive Time 2 hours
Servings
slices
Ingredients
Almond Crust
Cheesecake
Prep Time 30 minutes
Cook Time 181 minutes
Passive Time 2 hours
Servings
slices
Ingredients
Almond Crust
Cheesecake
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Almond Crust
  1. Preheat over to 400 degrees F.
  2. In a mixing bowl, add all the ingredients together and stir.
  3. Grease the bottom and inside ring of the pan. Press the mixture firmly into the bottom of the pan.
  4. Bake for 6 minutes. Cool.
Cheesecake
  1. Preheat the oven to 475 degrees F. Place a pan of warm water on the lowest shelf in the oven.
  2. In a mixing bowl, beat the cream cheese until light and fluffy, scraping the sides and bottom of the bowl a few times to dislodge any unbeaten cream cheese that might be stuck.
  3. Mix in the sugar and flour and beat until smooth.
  4. Add the lemon and orange zest and the vanilla. Stir just until mixed.
  5. Add the eggs, one at a time, beating after each addition until thoroughly mixed.
  6. Stir in the heavy cream and mix until just blended. Do not overbeat.
  7. Divide the batter equally between the 7 bowls. To the first bowl, add the red gel coloring. To get a deep, rich red color, add approximately 1/2 to 1 teaspoon. Red usually takes the most coloring to achieve a true red color. Stir well to blend.
  8. To the second bowl, add orange gel coloring. Add enough orange gel to achieve the same depth of color as the red batter. Stir until well blended. Add additional coloring as needed.
  9. In the third bowl, add yellow gel coloring. Add enough coloring to reach the same depth as the other two colors. Stir to mix.
  10. In the fourth bowl, add the green gel coloring, again matching the color depth as the previous colors. Stir well.
  11. In the fifth bowl, add the blue gel coloring to match the color depth as previous colors. This color should be a vibrant sky blue. Stir well.
  12. In the sixth bowl, add twice the amount of blue that you added to the fifth bowl. Stir well. This blue color should be twice as dark as the blue in the previous bowl. If not, add a little more blue gel coloring. Now add a little violet gel coloring and a small amount of black gel coloring. Stir. This color should be a dark indigo color.
  13. In the seventh bowl, add violet gel coloring. It should match the depth and vibrancy of the other colors. Stir well.
  14. To assemble the cheesecake, start with the red batter and pour it into the middle of the crust. Let it spread as on its own.
  15. Next, pour the orange batter directly on top of the red batter. Do not spread out the batter or you might blend the colors. Continue pouring the rest of the batters, one on top of the other without spreading out. Pour the remaining batters in this order: Yellow, Green, Blue, Indigo, and Violet.
  16. Bake at 475 degrees F for 15 minutes. Then reduce the oven temperature to 200 degrees F and bake for 1 hour. Turn off the oven and let the cheesecake stay in the oven for 2 hours. Do not open the oven door during this time.
  17. Remove the cheesecake and let cool. Refrigerate for several hours. Serve cold.
Recipe Notes

Wilton colors used:

  1. Red - Red (No Taste)
  2. Orange - Orange
  3. Yellow - Lemon Yellow
  4. Green - Leaf Green
  5. Blue - Royal Blue
  6. Indigo - Royal Blue (double amount of the previous blue) + Violet + Black
  7. Violet - Violet

If you aren't a fan of artificial food colorings, you can achieve a similar look by using food powders and juices.  However, these colorings usually make a pastel-colored cake.

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