Unicorn Cheesecake

Step 1

Step 1 Preheat the oven to 350.

Step 2

Step 2 Make the crust: In a bowl mix together the cookie crumbs, melted butter, powdered sugar and fine sea salt. Take 1/2 of the mix and press it into the bottom of a 8-9 inch tart pan with a removable bottom with your fingers. Press the rest around the sides. Use the bottom of a rounded cup or measuring cup to pack it in and smooth the crumbs.

Step 3

Step 3 Bake the crust for about 7 minutes. Allow to cool to room temperature then set in the freezer.

Step 4

Step 4 Beat the cream cheese with the sugar, lemon zest and juice, vanilla and salt until just smooth (don’t over-beat). Stir in the sour cream.

Step 5

Step 5 In a separate bowl whip the heavy cream to stiff peaks (when you lift up your beaters the cream will hold shape).

Step 6

Step 6 Fold the heavy cream into the cream cheese mix.

Step 7

Step 7 Into three bowls add 1/2-2/3 cup of the mixture, leaving at least a cup of mix aside.

Step 8

Step 8 Add food coloring to each bowl and stir. If you find it gets too runny, add 1-2 tablespoons powdered sugar.

Step 9

Step 9 Alternate adding the colors in large dollops into the frozen crust. Once you’ve used up all the filling, use a butter knife to swirl the mix making 2-4 large 8 shapes in the pan.

Step 10

Step 10 Transfer to fridge to set overnight.