RAINBOW CHEESECAKE
(strawberry flavoured)

250 grams milk arrowroot biscuits
120 grams butter, melted
1 cup bright sprinkles

2  x 250 gram blocks cream cheese, softened
1 cup sugar
2 cups thickened cream
3 teaspoons gelatin
1/4 cup boiling water
6 teaspoons strawberry essence or to taste

pink, yellow, green and blue, food coloring gel
combine 1 drop of red and 3 drops yellow to make orange


line bottom and grease sides of 24 cm. spring form tin.

blitz or finely crush the biscuits.  add the sprinkles and the melted butter.
stir till well combined.  press across the bottom and 1/2 way
up the sides of the spring form tin.  refrigerate while making filling.

mix the gelatin with the water until dissoved. put aside.

using an electric mixer, beat cream cheese and sugar until smooth.

add cream, essence and gelatin. beat until thickened and well combined.

divide mixture among 5 small bowls (or one bowl for each color you're using) and add a couple
drops of a different food coloring gel to each bowl. stir to combine.

place spoonfuls of the  cheesecake mixture onto the biscuit crust, alternating colors until
you’ve used up all the mixture.

refrigerate till set, at least 6 hours or overnight.

top with whipped cream and sprinkles.

keep refrigerated.