Unicorn Cheesecake (Print Version)
# Ingredients:
01 -
2 cups digestive cookie crumbs.
02 -
113g (1/2 cup) butter, melted.
03 -
1 tablespoon powdered sugar.
04 -
1/2 teaspoon fine sea salt.
05 -
16 oz cream cheese, room temperature (2 packages).
06 -
1/2 cup granulated sugar.
07 -
Zest and juice of 1 lemon.
08 -
1 tablespoon pure vanilla extract.
09 -
1/2 teaspoon salt.
10 -
1/4 cup sour cream or labneh.
11 -
1 cup heavy cream.
12 -
Purple, fuchsia, and teal food colorings.
13 -
Edible glitter for garnish.
# Instructions:
01 -
Mix the digestive cookie crumbs with melted butter, powdered sugar, and sea salt until well combined. Press the mixture firmly into the bottom and sides of a tart pan to form the crust. Freeze until set.
02 -
Beat the cream cheese with sugar, lemon zest, lemon juice, vanilla extract, and salt until smooth and creamy. Mix in the sour cream or labneh until fully incorporated.
03 -
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring the filling stays light and airy.
04 -
Divide the filling into separate bowls and tint each portion with different food colorings (purple, fuchsia, and teal).
05 -
Layer the different colored fillings into the prepared crust, using a knife to create a swirling pattern. Once layered and swirled, chill the cheesecake in the refrigerator overnight to set.
06 -
Before serving, sprinkle the cheesecake with edible glitter to give it a magical, unicorn-inspired effect.
# Notes:
01 -
Ensure all ingredients, especially the cream cheese, are at room temperature to achieve a smooth and creamy texture.
02 -
Be careful not to overmix the filling once the heavy cream is added to maintain a light texture.
03 -
Chill the cheesecake overnight for the best results, ensuring it sets properly before slicing.