For a lover of bright and bold colours, I’m surprisingly obsessed with pastels right now.
So I’m scrolling through Pinterest, looking for pins for my new Pastel Dreams board, when I came across this ADORABLE cheesecake from SprinkleBakes, and I knew I had to give it a go – with my own twist, of course!
You’ll need an 8 inch springform pan (I used a silicone one which made getting it out a little tricky!), an electric mixer – handheld or stand based – and plenty of bowls and spatulas at the ready!
To start off, I made my favourite cheesecake base: Oreos! Crush up 250g, and mix with 40g melted butter until its nice and sticky, then press into the base of your tin, making sure to get it nice and even. Pop this in the fridge for now.
Next up, make the cheesecake mix. I stuck to the SprinkleBakes recipe:
- Whip 1 3/4 cups of whipping cream in a glass bowl. Once it starts to thicken, gradually add 1/2 cup sugar and whisk until stiff peaks form
- Give 10 oz. cream cheese a good stir to make sure its nice and soft, then beat this into the cream bit by bit, then add 2 tsp vanilla extract
- Sprinkle 1 tsp powdered gelation over 1 tbsp water, and let it absorb fully – about 2-3 minutes – before blitzing it in the microwave for 10 seconds, then folding it into your cheesecake mix
- Divvy the mix up into three bowls, then using gel food colouring, tint the mixes into your favourite pastel shades. I really wouldn’t recommend using liquid colouring here!
Ok, this is where I deviated from SBs technique a little..
Inspired by another pastel favourite of mine, Flumps, I bought a load of the extra long ones and cut them up into 1.5 inch lengths, although if you can get shorter ones you’ll save yourself a job!
Take the base out of the fridge, and very carefully stand the marshmallows around the edge of the base – don’t worry, they’ll hold up fine once you start filling it with cheesecake mix!
Pile in your first colour, then smooth it out carefully with a palette knife, and repeat with all your other colours. Get this into the freezer now, and leave it for a good hour or two to set nice and solid.
I recommend taking it out of the freezer about 20-30 minutes before serving; it makes it a lot easier to remove from the tin, and cleaner to cut!
Dreamy, right? Another great reason to serve it semi-frozen is that it has the consistency of icecream and its just so yum!