Ingredients

The following ingredients have 4 Servings
  • 3 Cups Digestive Biscuits, Crushed (Graham Crackers) ((250g))
  • 1/4 Cups Butter, Melted ((55g))
  • 2 and 1/2 Cups Cream Cheese, Room Temperature ((625g))
  • 1 Cup Greek Yoghurt or Sour Cream ((250g))
  • 1/2 Cup Icing Sugar ((60g))
  • 2 Large Eggs
  • 2 tsp Vanilla Extract
  • 1 Drop Blue Food Colouring Gel
  • 1 Drop Red Food Colouring Gel
  • 1 Drop Yellow Food Colouring Gel
  • 1 Drop Green Food Colouring Gel

Instruction

  • Grease or line a 20cm round cake pan with cooking paper and preheat the oven to 160°C.
  • Crush the digestive biscuits and mix in the melted butter.
  • Spread evenly over the base of the pan and refrigerate while making the rest of the cheesecake.
  • Beat the cream cheese until smooth.
  • Beat in the eggs and Greek yoghurt.
  • Finally add the vanilla essence and icing sugar and beat until all combined.
  • Divide the cheesecake batter into four or five separate bowls (depending on how many colours you want). 
  • Add a touch of colour to each bowl and mix until you have the desired shade. Start with a drop and add more if you want a more vibrant colour.
  • Spoon each colour over the cheesecake base, alternating between each colour until you have a marbled, rainbow effect. 
  • Tap the cheesecake on the bench a few times to smooth out the top and bake for 50-60 minutes. The middle should still be slightly wobbly.
  • Turn off the heat and allow it to cool to room temperature in the oven before placing it in the fridge for 4-8 hours.