Tye dye is not just for t-shirts! We gave the classic cheesecake a festive eye-popping twist!
2 cups crushed graham crackers
3 tablespoons melted butter
1 tablespoon sprinkles
2 pounds cream cheese, room temperature
1 1/3 cups sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
2/3 cup greek yogurt
2/3 cup heavy whipping cream
F1 tsp of blue, green, purple, yellow and pink food gel.
1 cup heavy whipping cream
1-2 tbsp sweetened condensed milk
Preheat the oven to 350 degrees.
Prepare a 9″ springform pan with cooking spray.
Ad graham crackers into a food processor and process until you reach fine crumbs. Then add butter and mix until crumbs are coated well.
Press crumb mixture into the bottom of the pan and about 1/2 inch up the side. Sprinkle with sprinkles.
Add cream cheese to a large mixing. Use a hand mixer to whip until light and fluffy.
Add sugar and beat on high for an additional 3 minutes.
Add vanilla extract and salt and mix until just combined.
Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
Add sour cream and mix until combined.
Add heavy cream and mix until combined.
Divide the batter into 5 bowls. Add a few drops of food coloring to each one.
Transfer colorful batter to four separate pipping bags. Twist the tops and and place them in a large bowl.
Starting with one color, cut the bottom of the pipping bag and place a few generous dollops of batter all over the crust. Repeat with another colors (making sure you evenly distribute them) until you reach the top of the pan.
Once your dollops are filled to the top, stick a knife down into the batter and make a swirling like motion all over the pan.
Wrap the outside of your springform pan in aluminum foil.
Place the pan inside a high-sided roasting pan.
Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.
Bake for 1 1/2 hours.
After an hour and a half, turn the oven off and crack the door open 1 inch.
Leave the cheesecake like this for 1 hour.
After an hour, take the cheesecake out of the oven and place aluminium foil over the top (making sure the foil does not actually touch the cheesecake).
Place in the refrigerator for 4 hours or overnight.
for the topping
In a stand mixer fitted with a whisk attachment, mix heavy whipping cream on a high speed until it begins to thicken.
Add cream, sweetened condensed milk and vanilla into a large mixing bowl and whip to stuff peaks.
Put whipping cream into a prepared piping bag with a star tip.
Pipe stars all over the top of the cheesecake.