Bright and colorful, this spin art cake is a fun way to celebrate any occasion and will definitely brighten your day!
Servings: (1) 8-inch cake
For the cheesecake:
30 graham crackers
1/2 cup butter, melted
1 teaspoon salt
3 cups cream cheese, softened
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla
1 teaspoon lemon juice
Red, blue, green, yellow and orange food coloring
For the mirror glaze:
1 cup water
2 cups sugar
1 cup sweetened condensed milk
12 sheets of gelatin, bloomed in 1 cup cold water, strained
2 cups white chocolate
White, red, blue, green, yellow and orange food coloring
Let's get Cooking...
Make the cheesecake: Preheat the oven to 350, and spray an 8-inch springform pan with nonstick spray.
In the bowl of a food processor, grind graham crackers until they resemble coarse sand. Add butter and salt and press into the bottom of the prepared pan. Set in the freezer until the batter is made.
In a large bowl, beat cream cheese until soft. Add sugar and mix until combined. Add eggs one at a time and then vanilla and lemon juice. Divide batter into 5 bowls and dye each a separate color. Drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been used. Drag a wooden skewer through the colors to marble them for a tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Bake for 55 to 60 minutes until the cake is firm but has a slight jiggle. Cool for 30 minutes on a rack and then place in the fridge for up to 3 hours to completely set.
Make the mirror glaze: In a small saucepan, combine water, sugar and sweetened condensed milk. Heat on medium-high and bring to a boil. Remove from heat and stir in gelatin mixture until combined.
Pour glaze mixture over white chocolate in a large bowl. Blend with an immersion blender and pour through a fine sieve. Pour one-third of the glaze into a large liquid measuring cup and color with white food coloring. Separate the remaining two-thirds into 5 bowls, and dye each bowl a separate color. Place drops of each color into the liquid measuring cup. Place the cooled cheesecake on a wire rack and slowly pour tie-dye mixture over the cheesecake. Allow the glaze to set and chill. Serve immediately. Cake will keep up to 5 days refrigerated.