This Rainbow Cheese cake is perfect for the Easter table! Your family and friends will absolutely adore this cheesecake, not only because it is fricken delicious, but visually fabulous too!
Subscribe here: www.youtube.com/c/craftofgiving1?sub_confirmation...
Remember to be crafty with your giving!
Thanks for watching, Danrie from Craft of Giving xxx
If you make this Easter Cheesecake, please use the hashtag #craftofgiving so that I can see your creations too!
For the base you will need: 750g Gluten free Arrowroot biscuits (Use normal Arrowroot biscuits if you wish) 100g Melted Nutlex Dairy free Butter (Use normal butter if you wish) 1/2 teaspoon Mixed Spice
For the filling you will need: 750g Lactose free Cream Cheese (You can use normal Cream Cheese if you wish) 1 tin Coconut Condensed milk (You can use 1 tin of normal condensed milk if you wish) 1 and a 1/2 large teaspoons of Jel-it-in Powder (You can use regular Gelatin powder if you wish) Juice of 1 whole lemon 1 teaspoon Vanilla essence (Optional) Gel food colour in the colour of your choice. I used Pink, purple, yellow, blue and green
Method: 1. Crush Arrowroot biscuits in a zip lock bag with rolling pin, until fine crumbs. You can use a food processor if you would like. 2. Melt butter in a microwave safe bowl for 30 seconds or until melted. 3. Add crushed biscuits to a clean bowl, mix in mixed spice. 4. Add in melted butter and combine until mixture resembles wet sand. 5. Press crumbed mixture firmly into the base of a greased 20cm Spring form cake pan. Allow to set in fridge for 30 minutes. 6. Beat Cream cheese in a clean bowl, add in coconut condensed milk and beat well. 7. Boil water. Add 2 large table spoons of boiling water to a small bowl, sprinkle Jel-it-in powder over the top and stir until dissolved. 8. Add the juice of 1 lemon to the cream cheese mixture and beat until well combined. You can also add in 1 teaspoon of vanilla if you wish. 9. Add Jel-it-in mixture to the cream cheese mixture, use a strainer if there are lumps in the mixture. 10. Beat until well combined and smooth. 11. Divide cream cheese mixture into 5 small bowls and colour each bowl a different colour using food colouring. 12. Spoon dollops full of each colour onto the base of your cheese cake, alternating colours until you have used up all the cheese cake filling. Run a knife through mixture, being careful not to scrape the bottom of the biscuit base. Smooth the surface with the back of a spoon and allow to set in a fridge for up to 4 hours or best overnight. 13. Run a knife around the edges to release cheesecake from spring form pan before removing the spring form pan. 14. Decorate your cheese cake anyway you like! 15. Enjoy with your family and friends!