The Rainbow Cheesecake

Helloo Rainbow cats!

If you love the colors of the rainbow and a lovely cheesecake like we do, this is the perfect dessert for you!!

Hope you enjoy!

• Difficulty level: 4 out of 5 grumpy cats.
• Time investment: 10 hours.
• Check out the video for the good vibes (and for reference, you dummy!)

For the base:

• 400gr oreos (without filling).
• 125gr butter (unsalted).

For la crème:

• 600gr Cream cheese.
• 300gr Condense milk.
• 400gr Heavy cream.
• 200gr White chocolate.
• 30gr unflavored gelatine.
• 1/2 cup of water.
• 1 tbsp vanilla extract.
• 3 drop purple
• 3 drop dark blue
• 3 drop blue
• 2 drop green
• 2 drop yellow
• 1 drop orange
• 1 drop red

Utensils

• 1 Spatula.
• 1 large Bowl.
• 7 bowls with different sizes.
• 25cm Mold with Removable Bottom.

For the Rainbow:

• Great vibes!

For the base:

1. First crush the oreos into crumbs. You can do this by putting them in a bag and crushing them with something sturdy or the using a food processor.

2. Melt the butter and add it to the crumbs, then mix well.

3. Add this mixture to the mold and press with clean hands to the bottom and sides.

4. Set aside.

For la crème:

1. In a bowl add the cream cheese with the condensed milk and mix until well combined. Then add the heavy cream and mix again.

2. Mix the gelatin with the water and then set aside for 5 minutes. Then put it in the microwave for 30 seconds or until melted.

3. Melt the white chocolate (Microwave for 30 seconds or until melted).

4. Pour the white chocolate, gelatin and vanilla extract to the bowl. Mix everything until smooth (the consistency should resemble paint, yummy)

5. Divide the mixture into seven different parts, each one has to be smaller than the previous one. Color them according to the rainbow, use a spoon to mix well.

6. Begin by pouring the bigger color into the mold, then add the next bigger color right in the center, continue to do these step until there is no more mixture.

7. Once all layers are placed in, place in the fridge to chill over night or al least 3 hours.

...And you are done!!

• To prevent the cheesecake from sticking in the mold, use some parchment paper or aluminum foil in the bottom.