Rainbow Cheesecake

A creamy delicious cheesecake with some fun colors added!

Wait, there's more! Read the blog post about this recipe.

MacheesmoRecipe by Macheesmo

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163

45 minutes

8 hours

16 Slices of cheesecake



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    Ingredients

    • Crust
    • 2 cups finely crushed graham crackers
    • 2 tablespoons sugar
    • 1/2 teaspoon ground cinnamon
    • 1 pinch salt
    • 6 tablespoons unsalted butter, softened
    • Filling
    • 4 packages (8 oz each) cream cheese, room temperature
    • 1 1/3 cups sugar
    • 2 teaspoons vanilla
    • 1 pinch salt
    • 1 cup sour cream
    • 1 cup heavy cream
    • 4 large eggs
    • 1 each of liquid food colors (blue, yellow, green, red)

    Directions

    1. 1Preheat oven 350 degrees. Before you get started with the crust, make sure your 9 inch springform pan is water tight. I do this by carefully wrapping a few layers of foil on the outside of the pan, so water cannot get into the pan. Be careful not to rip the foil or water will get into your cake and ruin it!
    2. 2Mix crushed crackers, 2 tablespoons sugar, the cinnamon and salt together in a bowl. Then mix in butter with your clean fingers, until crumbs are pea sized.
    3. 3Press all of the graham cracker mixture into the prepared springform pan. Press it down firmly in the pan. I like to use a measuring cup for this, which makes it easy to get around the edges. You should have an even, flat crust.
    4. 4Bake the crust for 10 minutes on a low oven rack. Remove from the oven, and cool completely before continuing. Turn oven temperature down to 325 degrees.
    5. 5To make filling, cut cream cheese into pieces and add to a mixing bowl. Whip until smooth, maybe 4 minutes. Then add 1-1/3 cups sugar, and continue to beat until smooth again, another 4-5 minutes. Next, add vanilla, salt, sour cream and heavy cream; beat until smooth. Add in 1 egg at a time, beating briefly between each egg.
    6. 6Once the mixture is well combined and very smooth, divide evenly into 6 dishes. Add food color to each dish to get the desired colors. (Red = 25 drops of red, Orange = 18 drops yellow + 6 drops red, Yellow = 18 drops yellow, Green = 18 drops green, Blue = 18 drops blue, Violet = 18 drops red + 12 drops blue)
    7. 7Pour colored mixtures into cooled crust. Start with red filling, and slowly pour it right in the center of the crust. Continue to build the rainbow by pouring the fillings directly in the center. This will create layers so that each slice has some of each color.
    8. 8Place cheesecake into a baking dish on oven rack, and fill baking dish with boiling water about 1 inch up the side of the springform pan.
    9. 9Bake at 325 degrees in the water bath for 1 hour and 40 minutes to 1 hour 50 minutes or until set but still jiggles slightly 2 inches from the edge. If cheesecake begins to brown on top, cover loosely with foil during last 5 minutes of baking.
    10. 10Turn off the oven, open the oven door a crack, and let the cake cool in the oven for 1 hour. The slow cooling will help it not crack.
    11. 11Then loosely wrap the dish in foil so the foil isn't touching the top of the cake and refrigerate for at least 4 hours.
    12. 12When ready to remove cake, run a clean narrow knife around the edge of the dish, remove the foil, unlock the spring, and carefully lift off the outer ring.
    13. 13Serve either alone or with a cherry/raspberry sauce. It's so rich and creamy that it really doesn't need a topping.
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    Anonymous User
    Anonymous said:

    Was a lot easier then I thought it would be. I normally manage to mess up sweet treats. It could have been a disaster since I didn't use the vanilla extract. Each color had its own flavor. It turned out great though. A couple people said it reminded them of fruit loops.

    2/26/2013 11:50:41 AM
    mystic2102

    @Macheesmo - could the temp issue also be why it tasted 'eggy', or is there a different reason for that?

    2/11/2013 11:14:33 AM
    Macheesmo
    Macheesmo said:

    @mystic2102 Heya, typically if you're getting a lot of browning on the top of the cheesecake, it's because your oven is too hot. Go buy a cheap little oven thermometer and see if your oven is baking at the right temp. I've seen them off by as much as 50 degrees. Good luck!

    2/6/2013 7:56:07 AM
    mystic2102

    I made this for my daughter's 11th birthday. Normally when I have attemped to make cheesecake it never turns out well, but this actually came out pretty good and it wasn't as hard as I thought. It was time consuming but it's worth it cause the colors are really pretty. I just would like to know how to make it so the top comes out nice like in the picture, mine was pretty brown on the top and wasn't very pretty until you cut into it, even though I did use aluminum foil during part of the cooking time. Also the top layer tasted eggy but the rest of it was good.

    2/2/2013 8:37:34 PM
    milkshake and honey

    Can't wait to try this !

    2/1/2013 7:57:05 PM
    foxy_49_@hotmail.com

    this is amazing!! so glad i came across it!! thanks!

    12/18/2012 1:29:37 PM
    foxy_49_@hotmail.com

    have mine cooling in the stove yet, cannot wait to cut into it tomorrow!! (:

    12/17/2012 11:41:16 PM
    TBSPAna
    TBSPAna said:

    Hi! The food coloring can be added to the divided cheesecake mixtures in Step 6. Red and green will look AWESOME for the holidays. You should post a pic of the final product to our Facebook wall: www.facebook.com/tablespoon.

    12/17/2012 1:47:19 PM
    Anonymous User
    Anonymous said:

    how do I add the food color or when do I add it to cheesecake? I am going to use red and green. :-)

    12/14/2012 11:44:07 PM
    Anonymous User
    Anonymous said:

    I would also like to color our family recipe, by following the 'method' of coloring do you also mean the cooking part in boiling water??? Or can I just color my cheesecake on its own then cook as I normally would (without boiling water). Also if I want to do just one block color or tonal shades of one color do I increase the amount of drops?

    12/12/2012 9:24:35 PM
    TBSPAna
    TBSPAna said:

    We totz understand, JazzyCakes85. This cheesecake gets us all a-flutter everytime. :)

    8/9/2012 1:36:47 PM
    Anonymous User
    Anonymous said:

    Made these with Neon colors the second time, absolutly beautiful!!

    8/8/2012 5:46:34 PM
    JazzyCakes85

    Daughter* , I got so excited I misspelled! :)

    8/8/2012 3:06:27 PM
    JazzyCakes85

    I LOVE this! My daighter's first birthday is coming up & this will be a perfect compliment to all the bright colorful decorations. Thank you for sharing this :)

    8/8/2012 3:05:11 PM
    TBSPAna
    TBSPAna said:

    Hi @Foxtroticus - If you want rainbow cupcakes, we'd recommend giving this recipe a shot: http://quick-dish.tablespoon.com/2010/11/07/double-rainbow-cupcakes/

    8/8/2012 11:33:46 AM
    foxtroticus

    Can this be made into cupcakes? Anybody know?

    8/7/2012 4:27:14 PM
    sandy cox
    sandy cox said:

    i cant see why no bake wont work. gonna try it!!!

    7/23/2012 1:05:29 PM
    Anonymous User
    Anonymous said:

    Omg I made this For memorial day, made it red white and blue. My colors stayed in their own and the flavors were amazing! I did make my crust a little bit thicker than what it called for

    7/19/2012 3:51:33 PM
    Anonymous User
    Anonymous said:

    Does this work with no bakes too!

    7/7/2012 1:06:50 PM
    confetti12

    Just made this using both McCormick regular and neon colors. My colors were more than I could have expected. The taste is wonderful as well. It was well worth all the effort! Wish I could post a picture of my slice as well.

    5/25/2012 9:57:30 PM
    abbyleeb
    abbyleeb said:

    I'm going to have to give this a try! (jiley) You can translate this to any language on google translate. They only had Malay which I read was the old name for Bahasa malaysia. http://translate.google.com/translate?sl=en&tl=ms&js=n&prev=_t&hl=en&ie=UTF-8&layout=2&eotf=1&u=http%3A%2F%2Fwww.tablespoon.com%2Frecipes%2Frainbow-cheesecake-recipe%2F1%2F hope this helps!! But you can translate to any language you need that they have on there to translate to and from.

    5/11/2012 1:45:47 PM
    jiey
    jiey said:

    can transalte 2 bahasa malaysia

    4/23/2012 10:49:01 PM
    goldbend
    goldbend said:

    I made this for a summer lab party that my boss was hosting and it was a huge hit! Everyone loved it and it tasted absolutely delicious (very rich, just the way I like it). There were a couple young children at the party (ages 4-6), and they called the cheesecake "fairy cake" because of the colors. That made my day! I did experience the browning on top, but I don't think it took away from the overall appearance of the cake because once you cut into it, it looks fantastic.

    3/7/2012 11:13:25 AM
    Macheesmo
    Macheesmo said:

    @Everfriend67, I think the method of coloring would work with any cheesecake recipe honestly. No need to use mine!

    1/23/2012 3:13:29 PM
    Everfriend67

    Hi there. I have a family recipe that I use for my cheesecake. The ingredients are a little different than yours. Do you know if the Rainbow effect has been tried with other cheesecake recipes?

    1/23/2012 3:12:18 PM
    which1ispink

    This cheesecake is perfect for my crew. They are going to get a kick out of this. I can't wait to serve it at BBQ's. I will also make this is shades of pink for my pink party.

    1/21/2012 10:06:08 AM
    TBSPSara
    TBSPSara said:

    Hi Anon - You use a 9 inch springform pan in this recipe.

    1/3/2012 5:50:59 PM
    Savi730
    Savi730 said:

    I made the cheese cake..........it was very rich and creammy!!! I loved it!

    12/30/2011 8:30:43 PM
    Anonymous User
    Anonymous said:

    What size springform pan, 9 or 10"

    12/30/2011 5:57:19 PM
    TBSPSara
    TBSPSara said:

    Hi Anon - Generally, you do not need to grease the sides of a springform pan.

    12/28/2011 2:26:29 PM
    Anonymous User
    Anonymous said:

    Made this for thanksgiving and it was a HIT! Making 3 for christmas for request. Had left over filling and took a cupcake tin with the graham cracker crust and made mini cheesecakes also. Great size for children.

    12/23/2011 10:24:59 AM
    Anonymous User
    Anonymous said:

    are you supposed to spray the pan with cooking spray or anything before so it wont stick?

    12/22/2011 1:24:29 PM
    Macheesmo
    Macheesmo said:

    Re: browning on top. Sometimes you might get some slight browning on top, especially if your oven is hotter than you think it is (only way to know for sure is to use an oven thermometer). It really doesn't matter if you frost it like I did. You could also wait until it's cool and slice off the top layer (carefully). You cannot FLIP the cake as one commenter mentioned.

    12/22/2011 11:16:18 AM
    Macheesmo
    Macheesmo said:

    Re: freezing. I think you probably can. Make sure it is completely cooled and then wrap it tightly. When thawing, let it thaw slowly at room temperature. Re: using pie pan, you can use it for sure. It won't be as thick though because pie pans aren't as thick as springform pans. It'll work though and be delicious. If you do use a normal pan, reduce the baking time by 10 minutes or so. Re: Vanilla. Yea. Vanilla = vanilla extract.

    12/22/2011 11:14:14 AM
    Anonymous User
    Anonymous said:

    Mine turned out well, but was very brown on top. Not at all like the picture. What do you do to prevent browning.

    12/15/2011 4:56:26 PM
    Xoxolerina

    it said 1 teaspoon of vanilla, does it mean vanilla extract ?

    11/22/2011 8:53:25 PM
    Anonymous User
    Anonymous said:

    I made this, and it was so good! I should've made more

    11/20/2011 5:48:35 PM
    Anonymous User
    Anonymous said:

    Do you need to use a springform pan? I do not have one, can I use a normal 9 inch pie pan?

    11/10/2011 9:09:24 PM
    Anonymous User
    Anonymous said:

    we put the water on top of the cake b4 baking? Is that right, never done this b4????

    10/31/2011 1:16:02 PM
    Anonymous User
    Anonymous said:

    If it browns on top wait till it hardens after the 4 hours in the fridge and cut the whole top off . I did and the colors were beautiful and vibrant.

    10/20/2011 5:33:49 PM
    Anonymous User
    Anonymous said:

    I made this cheesecake to challenge myself, and it came out so great!! It was creamy and amazing!! I am going to try this with shades of orange....

    10/15/2011 4:06:13 AM
    foodie2828

    Amazing i can't wait to try it!

    10/6/2011 12:29:05 AM
    Anonymous User
    Anonymous said:

    Can this be frozen?? And if so, for how long?? Thank You!1

    9/29/2011 6:31:08 PM
    Anonymous User
    Anonymous said:

    @ Anonymus who wanted it not to brown on top: you could always flip the cake over when its done so the colors are on top? it looks like thats what the person in the picture did

    9/26/2011 6:56:03 PM
    Anonymous User
    Anonymous said:

    My goodness.....what is this??? Heaven??

    9/24/2011 7:39:05 PM
    Anonymous User
    Anonymous said:

    I made this cheesecake and it was AWESOME! I had a little water leakage, but it wasn't bad at all. I took some advice from a previous post that had recommended to water proof the pan by using a turkey bag and then wrapping it in foil. It worked SO much better. I also experimented with the colors and made a blue cheesecake with several shades of blue. (Blue was requested for a boy's birthday, he didn't like the 'girly' colors!) Thanks so much for sharing the awesome recipe, my family LOVES it! :D

    9/16/2011 9:03:21 PM
    Anonymous User
    Anonymous said:

    I've made many cheese cakes and even won some awards to cracking is caused by outer diameter of the cheesecake sticking to the sides of the pan. toprevent this is simple before pouring batter apply a litte butter on the inside of the ring of the springform pan then make a collar from parchment or wax paper the height of the ring when the cheesecake cools it will pull on the collar instead of sticking to the pan when cool release spring form and remove collar. No sticking No cracking.

    9/9/2011 10:02:54 PM
    Anonymous User
    Anonymous said:

    This is a great cheesecake recipe! However, I did not have a leak proof spring form pan and I tried to make it leak proof by wrapping it with aluminum foil, this did not work. The crust of my cheesecake got wet, so we had to cut the crust off. But the filling of this cheesecake was sooooo good! Rich and creamy, tastes like something from a resturant. I will buy a leak proof spring form pan before making this again, but I am definately going to make this again!

    9/8/2011 10:53:09 AM
    Anonymous User
    Anonymous said:

    I couldn't disagree more on the comment about melted butter. My mother made a cheescake for Christmas and Thanksgiving all my life. We had countless people eat my mother's cheesecake who swore they didn't like cheesecake. In fact, I'll only eat my mother's recipe. I don't even like Cheesecake factory. But she swore the butter had to be softened and done by hand in the crust. My sister sometimes forgets to take the butter out to soften and will melt it to do the crust and I can tell every single time. There is a very noticeable difference. When it's softened butter, the crust is lovely and crumbly, almost like a biscuit. When you melt the butter, the crust is hard and crispy and doesn't have the same delicate texture. I'd wait a couple of hours and stay up late to let the butter soften before I'd ever make a cheesecake crust with melted butter. Also, never heard of cooking in a bath. Very rarely have trouble with my cheesecake cracking, but good to know.

    8/28/2011 6:39:35 PM
    TBSPSara
    TBSPSara said:

    @stormy9 The water bath will help prevent the cheesecake from cracking. The instructions above explain how to wrap the springform pan in foil so it won't leak. Just use a glass baking dish and fill with about 1 inch of water and place the foil-wrapped cheesecake in the water bath and then into the oven for baking.

    8/16/2011 2:25:48 PM
    stormy9
    stormy9 said:

    i dont understand the baking in water thing. is there a youtube video that can show me and do i have to bake it in water?

    8/16/2011 1:55:42 PM
    Anonymous User
    Anonymous said:

    Ray, it's a 9 inch spring form.

    8/14/2011 1:10:41 PM
    Ray6955
    Ray6955 said:

    Hi. What size Springform pan should be used? Thanks!!!

    8/14/2011 12:02:46 AM
    Anonymous User
    Anonymous said:

    I'm going to a friends house next week for a bit of a cheer up session, and we want to make this. You know, fill up with happy cheesecake, and all that jazz. :P Question though, would it be better to bake it how you are telling me to at 325 for 1.45 hours, or at 250 for 3 hours? I don't want it to brown on top, and a lot of people are saying that theirs browned, I want the colors to show on top. HELP!

    8/9/2011 8:47:29 PM
    Anonymous User
    Anonymous said:

    What is that crabby person talking about this chessecake is baked?

    8/9/2011 2:30:39 PM
    Anonymous User
    Anonymous said:

    http://www.seelecttea.com/index.php?cPath=41 If you want to be healthy and safe, or you have dye allergies here is a site to buy natural dyes

    8/9/2011 10:27:07 AM
    ky1291
    ky1291 said:

    Pampered Chef's springform pan doesn't leak!

    8/2/2011 9:37:42 PM
    Anonymous User
    Anonymous said:

    If you don't want to go through the trouble of a springform pan, just use two ready made crusts that conveniently come with lids! I've done this and it turns out fine!

    7/31/2011 10:46:55 PM
    Anonymous User
    Anonymous said:

    It's called no bake cheesecake, and no it doesn't involve jello at all, however, I do agree that most people don't think a cheesecake is cheesecake unless it was baked in the oven. I like to make the no bake when I want the flavor of cheesecake, when I want one that's egg free, and when I want it now. It takes maybe 4 hours for a no bake, and it's wonderful and cool to eat on a hot summer day. Don't know if this recipe would work on no bake, but let's not knock the kind that people make without baking by implying that it would be made with jello and be embarrassing, it's still tasty and effective regardless of tradition.

    7/31/2011 6:15:18 PM
    Anonymous User
    Anonymous said:

    It's not a cheesecake if you don't bake it in the oven! You must learn how to make a real cheese cake and don't embarrass yourself (if you’re really into cheesecake) with that other jello type fake stuff! Buy yourself a spring form pan and get busy experimenting. During the holidays I make a pomegranate cheesecake with a pomegranate reduction sauce, just beautiful. It also has a pastry crust that’s perfect every time.

    7/31/2011 12:26:47 AM
    Anonymous User
    Anonymous said:

    It took a long time but I finally figured out how to make my springform pan to be not leaky. Watch Alton Brown's video on trouble with cheesecake. It's really helpful and his way is just as good as this one :)

    7/30/2011 12:26:50 PM
    Anonymous User
    Anonymous said:

    yum

    7/29/2011 1:15:21 PM
    Anonymous User
    Anonymous said:

    this look so cute and i think it would be a good birthday party cake for kids it looks so fun to eat

    7/19/2011 10:10:11 AM
    jmmiller56

    I made this recipe and it turned out fantastic.All my cheesecakes turn out perfect since I bought something called a cheesecake moat. You don't have to worry about your springform pan leaking because you put your springform pan in the cheesecake moat and fill the moat with water and bake it. It turns out perfect!!!! I bought it at cheesecakemoat.com.

    7/18/2011 7:29:34 PM
    Anonymous User
    Anonymous said:

    notes from a pro based on some comments and questions..... when making the crust , its melted butter that should be used .... you know its enough when it just holds together when you squeeze it in your hands . you can also you the top of you veg spray ( pam or what ever brand) to tap the crust down ....with the lid on ,turn upside down and press crust into place , you can omit the cinnamon and the salt if you want , it wont matter. oven notes....all ovens are different , its a good idea to have a oven thermometer to get the REAL temperature of your oven . times and tempuratures always vary with ovens . i would do mine at 300 untill set except for the center about the size of a half dollar , it will finish baking when it rests, this will take longer but you can avoid browning the top at a lower temp. and set it in the middle of the oven. in a professional environment we would never leave it sitting in the oven , its just not practical , but i understand why some home bakers like to do it this way. i would just take it out and let it cool at room temp .... if you go right to the fridge with it , it will crack another tip.... if you beat to much air into the cream cheese it could be why its cracking. use cream cheese that is softened at room temp for awhile , beat in your sugar and scrape frequently untill its smooth....if you have a hand blender/submersion blender there is another trick to get rid of lumps . after you add your eggs dont over mix or there will be to much air. after you add the rest and if ther is any lumps you can use the hand blender to make it smooth , this wont incorporate air like mixing does. when unmolding.... pro trick..... if you are lucky to have a torch ...such has one for cream brulee , you can just warm up the sides of the pan and it will pop out nice and clean when you spring it free...this way you dont get knife marks going around it. the prep and baking time on cheesecakes isnt bad...but cooling is crucial. i always make mine the day before and cool it overnight , it will set better if you give it time....you cant rush cooling.....unless you have a blast chiller! cool recipe idea , but i think i would try it with different fruit flavors instead of just colors ....looks really cool so it should taste better then just plain cheesecake

    7/18/2011 4:55:39 PM
    Anonymous User
    Anonymous said:

    The first cheesecake I ever made and it turned out wonderful. Everyone thought it was magic how the colors were layered. A great party wow-er. Thanks so much for this recipe! My only complaint was the crust. I may not have packed it down to hard enough and it crumbled a little during cutting.

    7/18/2011 3:05:29 PM
    Anonymous User
    Anonymous said:

    my mom taught me how to make cheesecake years ago, never once did we bake the cheesecake in the oven, nor did we ever add salt, or cinnimon, we always topped it with either strawberries mixed with glaze and sugar, or a can of cherries and it always came out perfect and tasted great.

    7/18/2011 2:05:15 PM
    Anonymous User
    Anonymous said:

    can I use a redi crust?

    7/18/2011 9:35:18 AM
    Anonymous User
    Anonymous said:

    came out beautiful and will do the colors again but a different recipe. The crust was bland for me. i didnt do 1 hour 45 min becuz it started to get a brown spot so i did 130 and then rested in the over for an hour. alton brown has a video on youtube on how to do cheesecake with a water bath. he has great advise. thank you for the fun of making this cake. my 2 year ol and i loved making it and again it came out beautiful.

    7/16/2011 12:13:00 PM
    Anonymous User
    Anonymous said:

    how can i prevent it from browning? could i put foil over the top or something?

    7/15/2011 2:02:40 PM
    Anonymous User
    Anonymous said:

    So it just finished baking in the oven.. with 11 minutes left I turned the oven off because the top was brown, and it was about an inch taller than the 10" springform pan that was used... hope it tastes good!!

    7/14/2011 4:47:53 PM
    Anonymous User
    Anonymous said:

    I made this today. Discovered it was an all day recipe, but well worth the time taken. It made an excellent snack after a dip in the pool ^w^ Thanks so much for sharing your recipe

    7/13/2011 9:28:26 PM
    Anonymous User
    Anonymous said:

    I am allergic to cinnamon, would cardamom be the best substitution for this?? Any suggestions?

    7/13/2011 1:50:18 PM
    Anonymous User
    Anonymous said:

    I think I will try and make the colors different flavors. I think it might taste like a smooth fruit salad. A faint flavor of strawberry, lemon, lime, blueberry and raspberry in each layer sounds interesting!! Going get ingredients for the weekend !!! Will let you know how it turns out....

    7/12/2011 5:29:17 PM
    Anonymous User
    Anonymous said:

    its just cheesecake with colors

    7/12/2011 3:59:38 PM
    Anonymous User
    Anonymous said:

    hmmmm ! looks wonderful !! making me hungry!

    7/12/2011 12:58:47 PM
    vikkig2008

    yes thank you very much. i am going to make this tonight, so wish me luck, will see how it turns out and let you know xx

    7/12/2011 10:19:57 AM
    Anonymous User
    Anonymous said:

    Are the "containers" of food coloring the one ounce bottles or the little jars?

    7/12/2011 9:31:10 AM
    Anonymous User
    Anonymous said:

    can you make a video of these while you wre doing Rainbow Cheesecake pls....

    7/12/2011 9:07:41 AM
    Anonymous User
    Anonymous said:

    RE: Sugars. In the US, when you see a recipe that simply states "sugar", it is referring to granulated.sugar. Caster sugar would be too finely ground for this recipe. I hope this helped.

    7/12/2011 9:05:18 AM
    Anonymous User
    Anonymous said:

    What kind of sugar are you using. I am in England, So which is best, caster sugar or granulated ?

    7/12/2011 8:55:47 AM
    Anonymous User
    Anonymous said:

    Make this a Summer Sherbet Cheesecake by adding some raspberry, lemon, lime, pineapple or some other summer flavors to each color might make this even more interesting!

    7/12/2011 8:54:45 AM
    Anonymous User
    Anonymous said:

    for people who have problems with browning and cracking cheese cake, bake at 225 for three hours and forty minutes in a water bath. when cake is finished baking, turn oven off, DO NOT OPEN THE OVEN DOOR TO PEAK!!! leave in oven for at least 5/6 hours or over night. I always bake cheese cake in the evening so that I may turn the oven off then go to bed.

    7/12/2011 8:54:39 AM
    Anonymous User
    Anonymous said:

    its deliochous i just made it and ate a piece yummmmmm

    7/10/2011 12:30:15 PM
    Anonymous User
    Anonymous said:

    For those of you who ended up with cracks....generally if you beat it for less time that helps. If you have a good mixer, you can mix all of it in a couple minutes. And other recipes I've used have a much longer cooling process (as in, crack the over door for 4-6 hours, not 1 hour)

    7/9/2011 11:55:09 AM
    Anonymous User
    Anonymous said:

    how do you get the red food coloring to be red not pink? :/ it ended up real awesome tho :)

    7/8/2011 6:24:21 PM
    Anonymous User
    Anonymous said:

    mine got brown at some edges but you can still see it. We stacked red white and blue and then we took my finger and swirled it and since the white was on the top the blue came and showed and then we put a few drops of red in one cornor of the swirl and made a red white and blue swirl :) i like it its realll perttyyy

    7/8/2011 6:21:20 PM
    Anonymous User
    Anonymous said:

    I just made it red, white, and blue. Haven't tasted it yet. It didn't crack but it got really brown so I'm going to have to try and cut the top layer off so the pretty colors show through!

    7/4/2011 11:27:51 AM
    Anonymous User
    Anonymous said:

    10 inch will work but 12 inch is best (thats the way i do it and it turns out great)

    7/4/2011 1:17:36 AM
    Anonymous User
    Anonymous said:

    Not sure if I missed it but what size spring form??

    7/3/2011 7:28:20 PM
    Anonymous User
    Anonymous said:

    I like #8 (Pray that your dish is waterproof) LOL

    7/3/2011 11:29:00 AM
    Anonymous User
    Anonymous said:

    i've made this cake before and it cracked on me but still tasted good. making a red, white, and blue one for fourth of july this time. I don't have a springboard pan and am too lazy to make the crust, so i but the store brand stuff. it makes 2 pies that way with a little extra so don't over fill it. Also, like the others said if u want a smooth looking top cool it slowly. keep the oven door closed for about 40 min or so until its cool to the touch, then crack the oven open to finish the cooling process. works great! :D

    7/2/2011 5:39:55 PM
    Anonymous User
    Anonymous said:

    I've always placed a 1/4 sheet baking pan filled with about an inch of water on the rack below the springform pan. It still keeps the air inside the oven moist enough to eliminate cracks but doesn't risk getting the cake wet. The only time I've seen a cheesecake baked with the pan actually in the water bath the cheesecake was in a regular cake pan.

    7/1/2011 9:29:18 AM
    Anonymous User
    Anonymous said:

    hey anon @: 6/5/2011 7:37:43 PM: do you mean keep the oven door closed for 45 minutes AFTER it's been baked and is cooling off? Obviously while it's baking you'd have the door closed the entire time... :P I assume you mean to leave it in the closed oven to cool.

    6/29/2011 10:08:24 AM
    Anonymous User
    Anonymous said:

    This cake is awesome! I've always had trouble with cracking and the water bath totally did the trick. Also I waited to add the egg; they were the last thing I added, if you beat the eggs too long it destroys the molecular structure and you are more likely to get bubbles which causes cracks. It got a little more brown on top than I had hoped for but it still looks really pretty!! Thank you so much!

    6/27/2011 12:11:39 AM
    Anonymous User
    Anonymous said:

    whip cream would work better than icecream for a cloud and its light and fluffy.

    6/26/2011 5:40:39 PM
    Anonymous User
    Anonymous said:

    Red and green stripes for Christmas, a patern of someone's favorite colors for a birthday party, team colors for a superbowl party!!! What am awesome idea and so simple to do!!!!! I am using this idea for the next cheese cake I make and maybe I will serve it with vanilla ice cream to represent clouds... (If it's even possible to eat ice cream with the richness of a good cheesecake?) Thanks for sharing this awesome decorating technique!

    6/24/2011 1:45:04 PM
    Anonymous User
    Anonymous said:

    Just took it out of the oven. Got one fat bubble but otherwise looks good so far. Here's hoping the water bath didn't leak!

    6/23/2011 11:19:29 PM
    Anonymous User
    Anonymous said:

    I think I just might do this clever idea!

    6/23/2011 12:18:54 PM
    Anonymous User
    Anonymous said:

    okayyy, i dont have a spring form pannnn.... can i just use a regular cheesecake pan or pie pan or what do i need to do??????????????

    6/19/2011 5:36:29 PM
    Anonymous User
    Anonymous said:

    just turned the oven off and the cake looks good I'm keeping my fingers crossed it doesn't crack also mine is a little brown on the top but I don't think that will effect the cake it just doesn't look as pretty.

    6/18/2011 11:29:13 PM
    Anonymous User
    Anonymous said:

    Watching mine bake right now! I'm soo excited. I didn't think I could do it so I bought a box of brownie mix as a back up. But it's halfway done and no cracks!! Best idea EVER!

    6/10/2011 10:50:01 PM
    Anonymous User
    Anonymous said:

    I just tried to make this, using this exact recipe. It cracked and the whole top is completely burnt. I don't know what I did wrong. I'm sad. :(

    6/7/2011 11:57:56 PM
    Anonymous User
    Anonymous said:

    Springform pans are circular, usually--I have seen square ones lately--found in most dept. stores or kitchen stores with cake pans and cake-decorating supplies...they have a "SPRING" which will RELEASE the UPPER PART OF THE PAN away from the flat circular bottom section and then the cheesecake can be easily removed from the pan without ruining it..as they are "soft" cakes...also, FOOD COLORINGS are not what they used to be...when we were younger, BLUEs and REDS were 'outlawed' by the FDA, and nowadays, they are ok'd for use...but they are very toxic to your system unless absolutely natural. So while the food coloring may make things look cutesy, I would nix that part of the recipe. Springform pans are also available at JoAnnes' in the Wilton dept. of the stores...google the word, many suppliers will pop up. They are not expensive. I have had my two sizes for about 22 years now.

    6/6/2011 10:45:30 PM
    Anonymous User
    Anonymous said:

    Cheesecake is very touchy. If you beat the mixture after the eggs are added, they crack because the egg white's structure breaks down. If your oven is too hot, they also crack. In addition, you need to keep the oven door closed for the first 45-50 minutes or, you guessed it, they crack because of the temperature change. Finally, if you cool it down too quickly or overcook it, they also crack

    6/5/2011 7:37:43 PM
    Anonymous User
    Anonymous said:

    whats a springform pan??

    6/5/2011 7:10:41 PM
    Anonymous User
    Anonymous said:

    what is a springform pan and where can i buy it?

    6/5/2011 12:03:16 PM
    Supermom2011

    oh nevermind I see,blonde moment,lol

    6/5/2011 7:56:33 AM
    Supermom2011

    it looks really good and yummy but I dont see how do u keep the colors from bleeding together

    6/5/2011 7:55:13 AM
    Anonymous User
    Anonymous said:

    Anonymous, did you open the oven door? IF you do that, that causes it to crack! And sometimes they just crack anyway. You really need a springform pan!

    6/3/2011 6:32:18 PM
    SheilaAHare

    I made this recipe for our Memorial Day BBQ. Everyone, especially the children, loved the vibrant red, white, and blue layers! I originally made this recipe for aesthetic reasons; I'll make it again because of it's rich and creamy taste and texture. What an outstanding recipe!

    6/2/2011 3:00:11 PM
    Anonymous User
    Anonymous said:

    This was amazing!!! So pretty and delicious. My friend and I had left over batter so we made more crust and made mini cupcake size cheesecakes in a muffin pan :)

    6/2/2011 10:02:30 AM
    Anonymous User
    Anonymous said:

    Hey, I made this and so far the colors came out very vivid and pretty!! I didn't have a springform pan so I got a pre-made crust that I believe is a no-bake kind... I really hope it works out on it! I had enough batter left over to make a second one. My only problem is that I put it in the water bath and the cheesecake still cracked on top... sad face. Currently I still have about 30min left of it in the oven. Anyone have any idea why this happened? Maybe I didn't put enough water? :/ I want to fix this so that I can make my second one in a way that it doesn't crack on top.

    6/1/2011 9:41:25 PM
    Anonymous User
    Anonymous said:

    I told everyone about this and they're all asking for the recipe now =) I hope mine turns out like it looks in the picture! I don't have the spring form pan, so I will just use the pre-made crust so I can make a couple of them =) With a big birthday coming up soon, we will need a few! (Thanks for all the tips ya'll shared on here too! Should make the effort a little more easier)

    5/29/2011 1:14:46 PM
    Anonymous User
    Anonymous said:

    i'm making it right now FYI EVERYBODY 4 OF THE 8OZ PHILLY CREAM CHEESE = 2 POUNDS

    5/29/2011 1:15:46 AM
    Anonymous User
    Anonymous said:

    Got it in the fridge now...looks amazing! New favorite thing to cook. Hope it tastes good! :)

    5/27/2011 11:57:51 PM
    Anonymous User
    Anonymous said:

    Mine has 1/2 hour left and it's not looking good...followed directions to a t and it looks like it's exploding!! Help!

    5/27/2011 11:19:12 PM
    Anonymous User
    Anonymous said:

    Mine s just cooling out! But I already love it! Awesome piece of cake :)

    5/27/2011 2:23:24 PM
    SkittiesPride

    My girlfriends birthday is this month and she loves cheesecake...This one is perfect for us....I can't wait to try it!! :D

    5/24/2011 10:04:38 AM
    lisaselby07

    So good, and so easy!!! It was a hit on Mother's Day!!!!

    5/24/2011 7:38:46 AM
    xxpixiexx
    xxpixiexx said:

    I can't wait to try this recipe!!!! I luv cheese cake. This is going to be so much fun, my kids will luv making this.

    5/20/2011 2:57:47 AM
    deadbeatromance

    I made this today for my mom for mother's day. The colors came out so incredibly bright and the flavor was amazing. I'm not a big fan of cheesecake myself and even *I* loved this recipe. It's so much fun!

    5/8/2011 11:54:22 PM
    lovestobake87

    I really loved this cheesecake very very much!!! I saw it on the sidebar of facebook and i had to try it cause i never seen this before!! I made it for my works bbq. Everyone really loved it!! now with the baking process i didnt put it in the waterbath and it turned out jus as good. for the vanilla i added french vanilla instead and cinnamon gram crackers instead and used jus a tad less sugar for the crust. i would recomend this time and time again!

    4/29/2011 10:17:01 PM
    bootai
    bootai said:

    I thought this cheesecake was so simple to make although there where a few steps with all the coloring process but in the end... SO WELL WORTH IT!!! The cheesecake it's self was D-Lish!!! The entire party loved and enjoyed the look and taste. It was a hit! I totally recommend any1 trying this, I did have to go purchase the spring form pan, it was a ness! And when waterproffing your spring form pan with foil - make sure to get the bottom of the pan, I was a knucklehead and only wrapped foil around the edges!!! duhhh!!

    4/28/2011 6:34:46 PM
    NaptownBrown317

    so simple and easy to make, I made two for Easter! Everyone loved it and said it was just the perfect richness, not overpowering. I also made a fresh raspberry puree sauce to go on top (not that it needs it though).

    4/27/2011 7:25:05 AM
    ktmar12
    ktmar12 said:

    this sounds delicious and i'm sure it's a kid-winner!! :)

    4/25/2011 3:19:52 PM
    Princessalw

    I made a neon rainbow version for Easter. It came out great and everyone loved it!! =)

    4/25/2011 11:09:43 AM
    aaalyssa
    aaalyssa said:

    came out great! everyone loved it!!!

    4/24/2011 10:43:42 PM
    Macheesmo
    Macheesmo said:

    Hey guys, sorry for being a bit delinquent on answering comments. I didn't realize that comments were being posted separately on the recipe. On the pan questions, I used a 9 inch springform pan that's 2 inches deep. If you use a pie pan, you'll have extra for sure. If people have emergency questions about this recipe in the future, you can email me on this page. I do my best to respond to emails quickly... especially if it's a recipe question! http://www.macheesmo.com/contact

    4/24/2011 9:04:22 PM
    CRALE
    CRALE said:

    WELL IT TURN OUT GREAT,, COLOR AND TASTE AND ALL LOVE IT

    4/24/2011 8:49:32 PM
    lulu34
    lulu34 said:

    Just made this a couple hours ago. I didn't have a spring form pan so i used the pre made pie crust. Had enough for 2 :) maybe even 3! We will have to wait and see if the layers come out..XXX<--- fingers crossed....Everyone is excited to try them tomorrow! I will let you guys know how they turn out tomorrow Happy Easter!!!

    4/24/2011 2:54:07 AM
    CRALE
    CRALE said:

    well i have 4 more min on mine, oh i cant wait.

    4/23/2011 9:15:02 PM
    CRALE
    CRALE said:

    rubyflame13 is it pie crust? if so no, its to small.

    4/23/2011 9:10:04 PM
    rubyflame13

    I dont have a spring form pan so I bought the pre made crust. Will it turn out ok? I am concerned and don't want to waste my time trying to use the pre made crust if it's going to me not all good. Help please!

    4/23/2011 8:46:39 PM
    Kelliann72225

    I am making this now and have my batter divided and colored. It seems like the liquidy consistency may cause it to run together. It is like ice cream that is completely melted. Should I add some beaten cream cheese to each and beat? Or is it supposed to be this way. God I hope someone answers quickly, lol.

    4/23/2011 6:16:25 PM
    nursecamp
    nursecamp said:

    Is this recipe for a double batch? Mine looks twice the size of the one in the picture. I used a 9" springform pan and it's over the top. Does it firm up after being in the fridge?

    4/23/2011 4:04:16 PM
    shellmg98
    shellmg98 said:

    I only have an 8.5" springform pan, hope that works well! Making it now can't wait until it done!!

    4/23/2011 1:30:34 PM
    jmemarie
    jmemarie said:

    well not sure what i did wrong but it cracked a lot...hope it still turns out yummy!!

    4/23/2011 12:20:39 PM
    rainbowlady420

    holly cow but yummy

    4/23/2011 1:25:22 AM
    aaalyssa
    aaalyssa said:

    just put mine in the fridge! let's see how it does at easter dinner! AH cannot wait!

    4/22/2011 10:03:45 PM
    laurieo
    laurieo said:

    Just took it out of oven ,,, middle looks not done. It shakes. Hope it is better after putting in frig 8 hrs.

    4/21/2011 10:41:43 PM
    karenhb
    karenhb said:

    I have made this twice and it has been a hit! I did tweak the recipe on the second time, and I think the crust turned out a bit better. I accidentally went into cookie mode and creamed the butter and sugar, and just added the other ingredients besides the graham crackers. I then mixed in the graham crackers with the hand mixer so the whole thing was very fluffy. When I poured the crust mixture into the pan, I was able to uniformly cover the bottom, and then pack it down. The first time, I followed the directions as listed, and it made a paste that was difficult to spread. This way was very easy to make with no holes. Hope this helps!

    4/21/2011 10:02:30 PM
    Brizeemae619

    to CRALE, u hafta make purple (red and blue) and orange (red and yellow) thtz why u need 6 bowls

    4/21/2011 9:31:07 PM
    sweetenup
    sweetenup said:

    I made this for my daughter's 6th 'rainbow-themed' birthday party, along w/ a cake...needless to say, the cake was barely touched. My family loved the cheesecake & requested another for Easter. Thank you Macheesmo for this recipe that creates a beautiful cheesecake...did I mention it tasted good too!?

    4/20/2011 5:21:56 PM
    CRALE
    CRALE said:

    u only have 4 food color but u said 6 bowl r u to mix colors red and green make puple what othre color already have green and u said to start with red whats next or dose it matter plz help i want to make this for easter

    4/18/2011 9:10:43 PM
    carrielynn

    ok, so I made it! looks beautiful! LOTS of dishes to wash! I used a 9 in springform pan.( the recipe never said witch one to use) I cooked it as directed but it came out a little runny in the center! how can I fix this ? its too pretty to waste not to mention the amount of time I spent making it! Help!

    4/8/2011 12:11:14 PM
    your_ragdoll

    It doesn't work with the no bake kind either in case anyone was wondering! It's still really colorful but you don't get layers of color.

    4/5/2011 6:25:29 PM
    JulieAnnKroske

    Looks like the Perfect Spring Dessert. Will try this out and if perfect, will take to Easter Gathering! Thanks. I know that I will love it!

    4/5/2011 12:32:01 PM
    Macheesmo
    Macheesmo said:

    They are liquid enough that they smooth out on their own. You shouldn't need to spread them out at all. Just pour pour pour and go!

    4/4/2011 10:32:30 PM
    chibichan0307

    When you pour the color layers on do you smooth and spread out each layer or just pour them all on top of each other and spread at the end?

    4/4/2011 10:02:00 PM
    Macheesmo
    Macheesmo said:

    You need a nine inch spring form pan for this to work right.

    4/1/2011 8:47:23 AM
    TBSPEric
    TBSPEric said:

    See Macheesmo's full <a herf="http://taste-for-adventure.tablespoon.com/2011/03/10/rainbow-cheesecake/">Rainbow Cheesecake recipe</a> here.

    4/1/2011 8:46:57 AM
    jsorensen89

    what size of pan do you use?

    3/29/2011 5:43:33 PM
    vondosky
    vondosky said:

    what if i dont have a springform pan??

    3/28/2011 11:41:45 AM
    Bmurphree
    Bmurphree said:

    what size pan should you use

    3/25/2011 7:56:32 PM
    Macheesmo
    Macheesmo said:

    Sweet! Glad it worked out!

    3/25/2011 5:06:09 PM
    Bmurphree
    Bmurphree said:

    It wa wonderful im about to make another one! Thank you so much for the idea!

    3/25/2011 4:43:39 PM
    ChanGarr
    ChanGarr said:

    Im a beginner and I totally did this! I love it, and my band members too! Thnks for sharing!

    3/24/2011 5:43:31 PM
    Macheesmo
    Macheesmo said:

    Heya wld4hky, the only purpose for the water bath is to make sure the cheesecake doesn't crack on top. If it's cooked in a dry environment, it'll dry out and crack. More of a visual thing than a taste thing.

    3/24/2011 4:20:25 PM
    wld4hky
    wld4hky said:

    looks fabulous! I make cheesecakes all the time and have never used water. What is the purpose of this method and can it be done w/o water and get the same effect?

    3/24/2011 4:16:46 PM
    getovermylife

    I will definitely make this someday. It would be great for a party.

    3/18/2011 8:05:09 PM
    jmemarie
    jmemarie said:

    Thanks for this...i LOVE cheesecake! Im gonna try this for Easter.

    3/14/2011 11:43:25 AM
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