Tie Dyed Cheesecake Recipes

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.

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.