Funfetti Cheesecake Recipes

Steps:

• Grease a 9-inch (19 cm) springform pan with nonstick spray.
• Add the graham crackers to a food processor and pulse until broken down into coarse crumbs. Add the melted butter and salt and pulse until combined. The mixture should hold together when pressed between your fingers.
• Press the graham cracker mixture against the bottom and sides of the prepared pan in an even layer. Place in the freezer while you make the filling.
• In a medium bowl, whip the heavy cream and powdered sugar with an electric hand mixer until stiff peaks form, 2-3 minutes. Set aside ¾ cup (180 ml) of the whipped cream and reserve in the refrigerator for serving.
• In a large bowl, beat the cream cheese on medium-high speed until smooth, 2-3 minutes. Add the granulated sugar, lemon juice, and vanilla and beat until smooth.
• Gently fold in the remaining whipped cream into the cream cheese mixture until incorporated, then fold in the rainbow sprinkles until well distributed.
• Remove the crust from the freezer and pour in the filling. Return to the freezer for at least 6 hours, or up to overnight.
• Release the cheesecake from the springform. Add the reserved whipped cream to a piping bag fitted with a medium star tip. Decorate the top of the cheesecake with the whipped cream and more sprinkles.
• Slice and serve.
• Enjoy!

Steps:

• Butter and line a 20cm loose-bottomed cake tin. Put the biscuits in a food bag and bash to crumbs with a rolling pin, or blitz in a food processor. Transfer to a bowl and mix in the butter. Tip into the prepared tin and press down firmly into an even layer. Chill in the fridge for 30 mins, or until set.
• Beat the soft cheese and icing sugar together with an electric whisk until smooth. Tip in the cream and vanilla, then continue to beat until everything is fully combined and has thickened to the consistency of thick whipped cream - this can take 4-5 mins so just persevere until thickens which it will do eventually. Stir in 4 tbsp of the sprinkles and spoon the mixture over the biscuit base. Tap the tin on a work surface to make sure there are no air bubbles, then smooth the surface with a spatula or the back of a spoon. Chill for at least 5 hrs or overnight.
• Bring the cheesecake out of the fridge to come to room temperature 30 mins before serving. Sit the tin on top of a can, then pull the sides of the tin down. Carefully slide the cheesecake onto a serving plate, then remove the baking parchment and the base of the tin. Decorate with the remaining sprinkles.