Today's recipe is Tye Dye Cheesecake with a Brownie Crust. Just the sound of it makes my mouth water.
What I did was take a basic New York style cheesecake and make it into my own.
*Note: High altitude will more than likely cause cracks no matter what you do. Don't worry if you get cracks, it will still be edible!!!!*
And here we go.....
Ingredients
1 package brownie mix with the ingredients to make it (a small batch for an 8x8 pan)
2 pounds (32 ounces) Cream Cheese at room temperature
1 cup white sugar
4 eggs at room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon lemon juice
1 cup (8 ounce container) sour cream
First things first. We have to make the brownie crust. This is the easiest part.
Mix all the ingredients together just until everything is wet. You don't want to over mix or the brownies will crack.
After you spray the 9 inch springform pan with cooking spray (I use Baker's Joy), spread the brownie batter in the pan, making sure it covers the entire bottom. Bake according to the directions on the box.
Here is the crust!!
Make sure you let the crust cool COMPLETELY before you put any of the cheesecake batter in it.
Ok, here comes the more difficult part.
Make sure your cheesecake is at room temperature, or else too much air can get into the batter when you are mixing it.
Using an electric mixer, beat the cream cheese on low speed for 1 minute or until it's smooth and free of lumps.
Gradually add the sugar and beat until creamy, around 2 minutes or so. Scrape the sides of the bowls and the beaters a few times during mixing.
Add the eggs one at a time.
Beat until creamy.
Add vanilla and lemon juice.
Blend in the sour cream.
The batter should be well mixed, but be careful not to over beat.
At this point, pre heat the oven to 325 degrees.
Separate the batter into as many bowls as you have colors. I chose to do 4 colors.
Mix in the food coloring. (I use Wilton gel colors, like I've said in my previous blog about cupcakes). Make sure you get all of the cheesecake colored.
Ta-Da!
Add the colored batter however you like.
If you wish, you can swirl it with a knife.
Turn oven down to 300 degrees. Put the cheesecake in the oven and bake for 1 hour and 20 minutes.
Keep a very close eye on the cheesecake towards the end, you don't want to overcook it! It should jiggle, but edges will be done. I wouldn't do the toothpick test, as this will cause a crack when it cools.
*Hot Water Bath Bake*
A way to keep the cracks to a minimum is to bake in a hot water bath. To do this, set the pan in aluminum foil and make sure the bottom is completely covered. Fold it up the sides as well. If you don't do this, water will seep into the pan. Set the springform pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
(I chose not to do this because I don't have a roasting pan large enough to fit my springform pan)
When you take it out of the oven, place it on a wire rack to cool.
Run a knife or a metal spatula around the end of the cake to loosen it from the sides of the pan.
*Note: the center of the cake will fall while cooling*
Let cool for 30 minutes on a cooling rack.
Chill in the refrigerator, loosely covered, for at least 4 hours. I chilled overnight.
And there you have it, tye dye cheesecake!!
When you cut it, use a non stick knife dipped in hot water. Wipe the blade after each cut, or else the colors might run together.
Enjoy!!!
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