Tie Dye Cheesecake Recipes

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TIE-DYE CHEESECAKE

This outrageous psychedelic cheesecake is an ode to all the tie-dye of the 1960s. Making the vibrant swirls is much easier to do than it looks; all you need is a wooden skewer -- groovy!

Provided by Food Network Kitchen

Categories     dessert

Time 10h45m

Yield 12 servings

Number Of Ingredients 14



Tie-Dye Cheesecake image

Steps:

  • Position an oven rack in the middle of the oven and preheat to 325 degrees F.
  • For the crust: Mix together the graham cracker crumbs, butter, sugar and salt and press into bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap up the bottom and sides of pan with a large piece of foil and put in a large roasting pan.
  • For the filling: Beat the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream and mix until just combined. Add the heavy cream and mix until just combined. Mix in the eggs, by hand, 1 at time. Then mix in the vanilla, lemon juice, by hand as well, until just combined. (Overmixing can turn your cheesecake into a souffle.)
  • Using a ladle, divide the cheesecake batter into 4 separate bowls. Dye each a separate color; blue, pink, purple and yellow. Add enough food coloring so that the colors are very vibrant and intense.
  • Use an ice cream scoop or large spoon to drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been scooped. Use a wooden skewer and drag it through the colors to marble them for tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Transfer the pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.
  • Bake until the outside of the cake is set and the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
  • Unmold the cheesecake and transfer to a serving plate or cake stand. Serve slices with a dollop of whipped cream.

2 cups graham cracker crumbs (from about 18 whole crackers)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch fine salt
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs
1 teaspoon pure vanilla extract
Juice of 1/2 lemon
Neon blue, pink and purple food coloring
Yellow food coloring
Whipped cream, for serving

TIE-DYED CHEESECAKE

Swirled in yellow, green, pink and purple. this one is the masterpiece of deliciousness. From Woman's World, Dec. 12th issue.

Provided by Dee Fischer

Categories     Cheesecake

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 12



Tie-Dyed Cheesecake image

Steps:

  • Put rack in center of oven; preheat to 325*F. Coat 9x3 spring form pan with cooking spray. Wrap outside of pan with foil. Combine cracker crumbs and butter. Press onto pan bottom. Bake 6 minutes. Put roasting pan on center oven rack; fill halfway with water.
  • At medium speed, beat cheese and sugar until smooth. At low speed, beat in next 4 ingredients, until smooth.
  • Divide batter among 4 bowls; tint 1 yellow, 1 green, 1 pink with red coloring and 1 purple. Pour into pan, one color at a time STARTING with yellow. Gently swirl batters. Place pan in water-filled roasting pan.
  • Bake 1 hour, 25 minutes until center jiggles slightly. Turn oven off. Let stand in water in oven 1 hour, 40 minutes with door closed. Remove from oven; run knife around edge. Cool and Chill overnight.

Nutrition Facts : Calories 379.5, Fat 28.8, SaturatedFat 17.6, Cholesterol 146.5, Sodium 228.4, Carbohydrate 24.6, Fiber 0.1, Sugar 21.1, Protein 7

12 sheets chocolate graham crackers, ground
6 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 2/3 cups sugar
5 eggs
1 (8 ounce) container sour cream
1/4 cup flour
1 teaspoon vanilla extract
1/8 teaspoon for tinting yellow food coloring
1/8 teaspoon green food coloring
1/8 teaspoon red food coloring
1/4 teaspoon neon purple liquid food coloring

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