Unicorn Cheesecake Magic (Print Version)
# Ingredients:
→ Crust
01 -
113 g butter, melted
02 -
1/2 teaspoon fine sea salt
03 -
1 tablespoon powdered sugar
04 -
2 cups crushed digestive biscuits
→ Filling
05 -
1 cup heavy whipping cream
06 -
16 oz softened cream cheese (two blocks)
07 -
1 tablespoon real vanilla extract
08 -
Purple, teal, and bright pink food coloring
09 -
1/4 cup sour cream or strained yogurt (labneh)
10 -
Edible glitter for decoration
11 -
Powdered sugar, if needed
12 -
Zest and fresh juice of one lemon
13 -
1/2 teaspoon salt
14 -
1/2 cup granulated sugar
# Instructions:
01 -
Set your oven to 350°F (175°C) so it’s ready to use.
02 -
Blend the cookie crumbs, warm butter, sugar, and salt in a bowl. Push most into the base of a 9-inch tart pan with a loose base, and pack the rest along the edges using a flat-bottomed object.
03 -
Pop the crust in the oven for 7 minutes. Let it cool down, then place it in the freezer to chill.
04 -
Whisk cream cheese, granulated sugar, lemon juice, zest, vanilla, and salt until silky smooth. Stir in sour cream gently.
05 -
With a clean bowl, whisk the heavy cream until it makes stiff peaks. The mixture should stand tall when you lift the whisk.
06 -
Carefully fold the whipped cream into the cream cheese blend until the two are completely mixed.
07 -
Split the combined mixture into three portions (roughly 1/2 cup each), keeping a larger amount plain. Stir in food coloring to each portion. If the mix turns too thin, sprinkle in powdered sugar to thicken.
08 -
Scoop rough heaps of both colored and plain mixes into the chilled crust, alternating. Drag a knife gently through the mix in a figure-eight to swirl the colors together.
09 -
Put the cheesecake in the fridge overnight to firm up completely.
# Notes:
01 -
Make sure the cream cheese isn’t cold for the smoothest result.
02 -
Use high-quality gel food coloring for bold and vivid swirls.