Impress your friends with this colourful and tasty baked Vanilla Cheesecake, make ahead as it requires 4 hours cooling time
- Prep Time : 20 minutes
- Cook Time : 60 minutes
- Yield : 16
Preheat the oven to 180c, line a 9 inch springform tin with parchment or greaseproof paper.
Crush the digestives into tiny crumbs and mix in the melted butter until combined, empty into the tin and spread evenly pushing down fimly until the base of the tin is covered.
Bake in the oven for 10 mins to help set, take out and leave aside.
To make the filling beat the cream cheese, icing sugar and sour cream together in a mixing bowl until smooth, add in the eggs one at a time until they are all mixed in.
Take 5 bowls and separate the mixture between them starting with the 1st add the most and as you move on to the next add less and so on with the last bowl having the littleist amount of mixture.
Starting with the first bowl add the first colour you want to use and mix in well, repeat with the next 4 bowls with the next 4 colours and mix in well.
Take your crumbed tin and start by pouring in the first colour mixture which is the biggest amount of filling until its all in the tin, then take the second biggest amount of filling and pour it into the centre of the previous filling, repeat until you have added all the mixtures in size order.
Very carefully place on a flat baking tray and place in the oven to bake for 1 hour or until the centre feels firm when pressed.
Switch off the oven and open the door slightly , leave the cheesecake to cool down with the oven temperature for about 1 hour.
Take out of the oven and then leave to sit on the side until completely cold then place in the fridge to set for 4 hours.
Go round the edge of the tin with a knife to separate the rim and remove the side of the tin, lift up the cheesecake very carefully off the base and place on a serving plate.
Serve with single cream for pouring.