Cooking Instructions
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Step 1
In a food processor, add
Cookies (340 g)
and process until they become fine crumbs. Add
Unsalted Butter (150 g)
,
Granulated Sugar (25 g)
, and
Sprinkles (35 g)
. Pulse until well combined.
Step 2
Line the bottom of the rectangle cake tin with parchment paper. Spread the cheesecake base evenly and use a spoon to press firmly. Chill in the fridge.
Step 3
In a large mixing bowl with
Heavy Cream (240 mL)
, use a hand mixer to beat until stiff peak forms.
Step 4
In a separate large mixing bowl, combine
Cream Cheese (1 1/2 blocks)
,
Mascarpone Cheese (115 g)
, and
Granulated Sugar (100 g)
. Use a hand mixer to beat until well combined and no lumps remain.
Step 5
Add whipped cream,
Vanilla Extract (2 mL)
,
Lemon Zest (1)
, and 2 Tbsp of Lemon Juice. Use a spatula to mix until combined.
Step 6
Fold in
Sprinkles (60 g)
. Then spread the cream cheese mixture over the base. Smooth the top with an offset spatula. Cover with plastic wrap and chill in the refrigerator for at least 4 hours.
Step 7
For the rainbow whipped cream, add
Heavy Cream (480 mL)
,
Mascarpone Cheese (115 g)
,
Powdered Confectioners Sugar (20 g)
, and
Vanilla Extract (2 mL)
in a mixing bowl. Use a hand mixer to beat until stiff peaks form.
Step 8
Divide the whipped cream into 6 small bowls. Then drop in
Pink Food Coloring (1 drop)
,
Orange Food Coloring (1 drop)
,
Yellow Food Coloring (1 drop)
,
Green Food Coloring (1 drop)
,
Blue Food Coloring (1 drop)
, and
Purple Food Coloring (1 drop)
in each separated bowl. Fold whipped cream in each bowl until the color is well combined.
Step 9
Add each color of whipped cream in separate piping bags.
Step 10
Pipe each color of whipped cream on the cheesecake in the desired style. Use an offset spatula to flatten and smooth the top.
Step 11
Dust the top with
Edible Glitter (5 g)
. Serve right away or chill in the refrigerator before serving.
