You've never seen a rainbow cheesecake like this before! Just look at the layers...
300g choc chip biscuits
150g unsalted butter, room temp
1200g cream cheese
300g caster sugar
6 large eggs
6 large egg yolks
1 tsp vanilla bean extract
2 tbsp lemon juice
Food colourings: red, orange, yellow, green, blue, dark purple, pink
23cm cake tin
Foil and clingfilm
Preheat the oven to 180, and line the bottom of a 23cm springform tin.
Blitz the choc chip biscuits in a food processor.
Melt the butter then add in the biscuit crumb, mixing to make sure it’s all well covered.
Tip the buttery biscuit into the prepared tin, and press it down with the back of a spoon.
Put the base in the fridge to chill while you make the fill.
Beat the cream cheese and sugar together until smooth.
Add the eggs and egg yolks one at a time, and mix thoroughly to incorporate.
Finally, add the vanilla and lemon juice.
Divide the cheesecake mix into 7 portions, and colour each one a different colour of the rainbow: Pink - 150g, Dark purple - 200g, Blue - 250g, Green - 300g, Yellow - 350g, Orange - 400g, Red - 450g.
Wrap a few layers of foil around your tin - to make it watertight - and place it in a larger tin so that it’s sitting in a water bath. Don’t add water yet
Start layering your tin; Spoon all of the red cheesecake filling into the middle of the cheesecake base.
Then gently spoon the orange filling on top of that, followed by yellow, then the rest of the colours - with pink being the final colour.
If you want to create a further pattern on top, use a skewer to draw lines from the middle to the outside of the cheesecake.
Slide the cheesecake in it’s tray onto a shelf in your preheated oven.
Use water from the kettle to fill the water bath - just to around halfway up the cheesecake.
Close the door then bake the cheesecake for 1hr 30 minutes. It should be just set.
Let the cheesecake cool in the tin, then chill until ready to serve.
Use a hot knife to remove the springform, and to slice the cheesecake.