A Rainbow Cheesecake Recipe perfect for family get-togethers and parties
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It’s been a while since my last dessert and that’s because I’m more of a savory fan (ironically I was a pastry chef ), rather than sweet. But there are times when a dessert craving literally punches me in the stomach. And that’s where I get my inspiration from.
It doesn’t need to be some sort of special day to make a fabulous cheesecake. But it will certainly become one once you gobble up a slice. Should you decide to try this dessert recipe, take my advice and share it with family or friends. They will love you for it. This Rainbow cheesecake will impress just about everybody, with its taste and beautiful colors.
This dessert doesn’t need any cooking or baking, so it’s really easy to make. You just need to form the base out of biscuits and butter and color the cheese mix with matcha (green), turmeric (yellow) and blueberries (violet). It’s perfectly organic and natural, no artificial colors.
Also, I didn’t use sugar. My goal was to make a healthy dessert, therefore I used low-fat cheese and I sweetened it with maple syrup. Even though my cravings are sometimes overwhelming, I always try to find the most delicious and yet most healthy recipes. In my world, taste and a slim waist are of equal importance and I am sure it’s the same thing in yours.
I won’t keep you any longer because I know that by now you can’t wait to get a taste of it. I actually hid it in the fridge away from my husband who didn’t really like the idea of having to wait until next morning to eat.
More delicious dessert recipes:
- Apple Tart with Toffee Sauce
- Blondies with Dried Cherries and White Chocolate
- Chocolate Cake with Fresh Berries
How to make the Rainbow Cheesecake Recipe
Rainbow cheesecake with matcha, turmeric and blueberries
- 500 g Philadelphia cheese
- 322 g creme fresh
- 364 g mascarpone
- 1 tsp turmeric
- 1 tbs matcha powder
- 100 g blueberries
- 19 g gelatine leaves
- 150 g maple syrup
- 100 g butter
- 250 g biscuits
Put the biscuits in a food processor and blitz them to crumbs.
Mix the crumbs with melted butter in a bowl, until the crumbs soften.
Grease a loose-bottom tin with melted butter, then spread the crumbs mixture evenly, all over the tin’s bottom.
Press it down to create a layer that will be the cheesecake’s base. Leave it in the fridge to chill for at leat an hour.
Soak the gelatine leaves in ice cold water for about 5 minutes, or until it gets all soft.
Whisk together the Philadelphia cheese, cream fresh and mascarpone.
Heat the maple syrup for about 1-2 minutes.
Drain and squeeze the gelatine well, then mix it with the warm maple syrup until all is perfectly blended.
Mix the cheeses and honey-gelatine mixture in a blender, for about 2 minutes, until it becomes smooth and creamy, with no lumps.
Spread the mixture into 3 even amounts and flavour one with matcha and another one with turmeric powder. Whisk until the powders blend perfectly with the mixture and you have an even bright colour.
To get the purple colour, crush the blueberries in a sauce pan and cook until you have a dark colour puree (max 2 min). Sieve the puree in a bowl, add it on top of the cheese and whisk to get the purple colour.
At this point you should have 3 cheese mixtures with different flavours: matcha, turmeric and blueberries.
Using a big spoon, pour all three mixtures together in a loose-bottom tin.
Let it set in the fridge overnight. Before serving, take it out from the tin and top it with flower petals.
Try this Cheesecake Recipe and if you like it, why not rate it in the comments section below, so it will reach more awesome foodies like yourself