This cheesecake has an astonishing secret!
We all have preconceived ideas of how certain things should be, not least our cakes. For example, most people have a fixed idea in their head of what a cheesecake looks like: round and yellow. But for a long time now, this classic dessert has so many devotees that it's made an appearance in all different shapes, colors and variations. Our recipe, at least visually, is something of a departure from the norm, but it still tastes great.
For the topping:
- 30 oz cream cheese
- 5⅓ oz soft butter
- 3½ oz sugar
- 3 tbsp starch
- 1 tbsp vanilla flavoring
- 5 eggs
- some pink food coloring
For the base:
- 14 oz flour
- 7 oz butter
- 7 oz sugar
For the decoration:
- 6¾ fl oz cream
- 14 oz chopped white couverture
- 1 tsp white food coloring
- multi-colored sugar sprinkles
- a little whipped cream
To prepare the topping, put all the ingredients in a large bowl and mix them with an electric whisk into a uniform mixture.
Divide the topping mixture in half and mix some pink food coloring into one portion. Then set both portions aside for now.
For the cake base, mix flour, butter, sugar and again, some pink food coloring. The dough will be very crumbly and dry. Spread it over the bottom of a springform pan (10" in diameter) lined with baking parchment and press it down with a dough scraper or the back of a spoon. Then refrigerate the pan and its contents for two hours.
Now pour the topping into the pan as follows: alternating between the two colors, pour in small amounts of the cream mix exactly in the middle of the pan. Through multiple repetitions, you'll create the beautiful pattern this cake requires.
Next, bake the cake carefully in a convection oven at 300°F for 1½ hours. After it has cooled down, removed the springform pan and place the cake on a cooling rack.
Heat the cream and add in the couverture. Stir it in with a whisk until it has completely dissolved. Then it's time to stir in the white food coloring. Pour the liquid icing directly onto the center of the cake — it will run over the edges and completely cover the cake without any effort.
For the finishing touch, sprinkle the entire top of the cake with multi-colored sugar sprinkles and finally, dot some blobs of whipped cream in a circle around the edge with a piping bag.
This recipe takes a fresh approach to the traditional cheesecake in two ways: with a funky pattern and especially with its sweet chocolate coating. That makes it not just unusual, but also especially suitable for birthdays. And if you still want to run riot with the recipe, why not use a different color food coloring and cover the cake in dark chocolate!
And if you're still looking for fresh cheesecake recipes, don't forget to try our Zebra Raspberry Cake.