Saturday, January 2, 2016

Recipe: Pastel Cheesecake

Baked this cake last year and I kept it till this year, 2016, to have it for tea with my family. ^^


This joke is so fun! :P

Alright, so the cake was my last bake for 2015. Left it in the fridge on 31th Dec 2015 and it was ready to be consumed on 1st Jan 2016! ^^ 

A very appropriate cake to welcome the New Year because so colourful and vibrant! <3 

The OCD in me is satisfied with how nicely spread the different layers of colours were. ^^

But not quite so with the air bubbles! :< 

Would have made a rainbow one with 7 colours if I had planned early. Haha! But, I didn't. :(

So these were the 4 available colours in my fridge! You should totally try a 7 layers one if you're  attempting this yourself! 

100g digestive biscuit crumbs
50g melted butter

500g PHILADELPHIA Cream Cheese Block, softened
1 cup milk 
1/2 cup caster sugar
1/4 cup lemon juice
1 tbsp lemon zest
3 tsp gelatine, dissolved in 1/4 cup boiling water
Food colourings of your choice

Combine crushed digestive biscuits and melted butter together in a mixing bowl. With the back of a spoon, press the biscuit crumbs firmly onto the base of the baking pan. Chill in the freezer while you prepare the filing. 

1. Using a mixer, beat cream cheese and sugar until smooth. Beat in the gelatine mixture, combine well. 
2. Add in the milk and lemon juice, continue to beat until smooth.
3. Fold in the lemon zest.
4. Pour mixture equally into 4 different bowls (or 7 for a rainbow effect), mix the individual food colouring into each bowl.
5. Pour each layers one by one onto the chilled cake crust and refrigerate for at least 4 hours or overnight. 

This is how I did the pouring. :)

May 2016 be a colourful one for me, for you, for everyone. <3