Birthday Cheesecake Rainbow Sprinkles (Print Version)
# Ingredients:
→ Crust
01 -
126 g graham cracker crumbs
02 -
25 g granulated sugar
03 -
75 g unsalted butter, melted
→ Filling
04 -
900 g cream cheese, softened
05 -
250 g granulated sugar
06 -
115 g sour cream
07 -
2 teaspoons vanilla extract
08 -
5 large eggs, room temperature
09 -
60 g rainbow jimmies (sprinkles)
→ Topping
10 -
170-225 g whipped cream
11 -
Rainbow jimmies (for garnish)
# Instructions:
01 -
Preheat oven to 175°C. Line a 23-cm springform pan with parchment paper.
02 -
Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl until mixture resembles coarse sand. Press evenly onto the bottom and about two-thirds up the side of the prepared pan.
03 -
Wrap the outside of the pan with two layers of heavy-duty aluminium foil to prevent water leakage. Set aside.
04 -
Using a stand mixer with the paddle attachment, beat softened cream cheese on medium speed until smooth. Add granulated sugar and blend on high, scraping down sides as necessary. Incorporate sour cream and vanilla extract, mixing until fully combined and creamy.
05 -
Reduce speed to low and add eggs one at a time, mixing after each addition until just blended.
06 -
Gently fold in the rainbow jimmies by hand with a spatula.
07 -
Pour filling into prepared crust. Tap gently to remove air bubbles.
08 -
Place the springform pan inside a larger roasting tray. Carefully pour hot water into the tray so it reaches halfway up the side of the springform pan.
09 -
Transfer to oven and bake for 60–70 minutes or until the cheesecake surface is lightly golden and center is set but still slightly wobbly.
10 -
Remove from oven and water bath. Place pan on a wire rack and allow cheesecake to cool completely.
11 -
Once cooled, pipe whipped cream onto the surface and garnish with additional rainbow jimmies.
# Notes:
01 -
To avoid cracks, allow the cheesecake to cool slowly and never overbeat the eggs.
02 -
Bring all dairy ingredients to room temperature for a smooth filling.