Rainbow Cheesecake

Base

Preheat the oven to 390 F.

Take a 9” cake pan, lay a parchment paper at the bottom and grease it as well as the sides, using melted butter.

Crush the digestive biscuits to crumbs. Use a food processor or crush it by putting the biscuits in a zip-lock bag and using a rolling pin over it.

Mix the melted butter into the crumbs until thoroughly mixed.

Press the crumbs onto the bottom of the greased pan using your palm or the flat bottom side of a cup.

Bake it in the oven for 10 mins for the base to form.

After this, keep the pan out and let it cool for 5 mins and pop it in the refrigerator till the filling is ready.

Filling

Keep oven preheated at 390 F.

In a large bowl, whisk the cream cheese on low speed using an electric mixer.

Add the sugar in two additions as you beat the cheese for about 2 minutes till it becomes creamy. Check out the video to see the consistency.

Add corn flour, all purpose flour, vanilla extract, lemon juice, yogurt and milk, one by one. Whisk for about 30 seconds to 1 minute.

Divide the batter in the following way for each of the colors : 1 ½ cup – Red, 1 ¼ cup – Orange, 1 cup – Yellow, ¾ cup – Green, ½ cup – Blue and ¼ cup – Violet.

Pour the batter into the previously prepared pan with the base, in the following order: Red, orange, yellow, green, blue and violet, pouring very carefully in the center.

Bake at 390 F for 20 minutes. This aids the rise.

Reduce the temperature to 230 F and bake for another hour. By now you should see a wobble in the center of the cake.

Switch the oven off. Keeping the oven door slightly open, let the cake cool inside the oven for 1 hour

Now place the pan on a wire rack and let it cool at room temperature.

Cover loosely with a foil and refrigerate it overnight or about 6 to 8 hours

After an overnight cooling, release the cake from the pan. Then DIG IN!