Powered by Blogger.

New Recipe Index

New Recipe Index is published.
The old one doesn't function anymore.
Please find the button under my Blog's title

Rainbow Fruit Cheesecake - No Bake Cheesecakes #2

Wednesday, October 9, 2013

All natural no food colouring, no artificial flavouring, all fruits! It's one of my crazy projects that I made out of the quest for new ideas.
It's quite an expensive cake to make,but worth it, if you are not into food colouring but yet want to make a surprise for kids.

I had wanted to make a rainbow cheesecake, with land as base and clouds above it...and so, this cheesecake was born. It took me quite a while to think of the fruit combination as I didn't think of avocado to give me green. Kiwi can't do it, and Pandan will interfere with the flavour of the fruits. Lastly when avocado came into my mind, I sprang into action. Why did it take me so long to realise? I don't know,... haha.

Should've piped another ring of clouds to cover the marks

The tricky part of this cheesecake is to get the puree prepared. And of course....getting the bulls eye effect as best as I could. I almost wanted to do this a second time to  get  a better 'curve' for the rainbow, but I dread the puree part, lol. Lazy to wash so many things. So, I will just stay content with this.

My gals loved loved loved the cake. Kids love rainbows :)
I love the different flavour that each colour gives.

Rainbow Fruit Cheesecake
Recipe created by WendyinKK

One pc 8 or 9 inch round chocolate sponge, 1 cm thick (depends on your pan size)

Fruit puree
200gm red berries (any combination you like)+ 1 tsp lemon/lime juice
160gm apricot flesh or canned peaches that look orangey + 1 tsp lemon/lime juice
120gm mango flesh + 1 tsp lemon/lime juice
90gm avocado flesh + 1 tbsp green lime juice + zest from 1/2 lime
30gm blueberries + 1 Tbsp water
50gm dark ripe mulberries or blackberries
Sugar to sweeten

Cheesecake filling
125ml water
3.5 Tbsp gelatin
250gm cream cheese, softened
80gm sugar
300gm whipping cream

200ml whipping cream
2 Tbsp sugar
1/2 tsp gelatin + 1 Tbsp water , melted

Prepare puree
1. Mash (with fork) blueberries and mulberries with some sugar. (taste and adjust the sweetness. If the blueberries are not blue enough, but looks pinkish, add a pinch of baking soda. Add until it looks blue enough to you). Let the berries sit for 3-5 minutes and mash again. Heat them in the microwave (or cook them in your preferred way) until they start to bubble up. Leave to cool and strain.
2. Puree the rest of the fruits, add some sugar to sweeten. Amount depends on natural sweetness of fruit. Make the puree to be nicely sweetened according to your preference.

Prepare filling
3. Sprinkle gelatin over the water. Let it sit for 3 minutes, then melt the gelatin (either in microwave or double boil).
4. Beat whipping cream until stiff peaks, set aside in the fridge.
5. Beat cream cheese until smooth. Put in sugar and beat until smooth. Beat in the gelatin(preferably at body temperature, not too cool) until combined. Fold the whipped cream in.
6. Separate the cream cheese mixture into these weight and fold with their respective fruit puree.

230gm-red berries
180gm- apricot
110gm- avocado
80gm- blueberry
50gm- mulberry

7. Prepare a 8 inch or 9 inch springform pan (I used this pan). Line the base with paper. Dolllop the cream cheese mixture into the center of prepared pan, starting with red, one after each other according to the arrangement above.
8. Lightly bang the pan down to level the batter. Top with chocolate sponge cake, gently press to adhere.
9. Cool in fridge for at least 5 hours.
10. Flip cake pan over serving dish/cake board.

Unmoulding and final deco
11. Prepare a clean towel, pour some very hot water over the towel. Quickly lift up the towel and drape it over the cake. The cake will drop down very quickly (if the towel is very hot). Remove the pan. Keep in fridge as you do the topping.
12. Whip whipping cream til peaks form, add in sugar and whip until stiff. Beat in melted gelatin.
13. Frost top of cake with whipped cream. Chill for another hour before serving.

Chocolate Sponge base (10 inch shallow pan, lined with paper)

3 eggs
75gm sugar
10gm cocoa powder
50gm plain flour + 1/2 tsp baking powder
25gm butter
2 Tbsp milk
1/2 tsp vanilla extract

1. Beat eggs and sugar until ribbon stage (KA: 5 mins on speed 9.Hand Mixer: 10 minutes on highest speed)
2. Meanwhile, sift cocoa powder and flour together. Set aside.
3. Melt butter and put in milk. Mix with vanilla. Set aside.
4. When the eggs are thick and fluffy, remove half the beaten eggs and pour in the sifted flour (on one side) and milk mixture (on the other side). Fold with a balloon whisk until smooth.
5. Fold in the reserved eggs. Pour the batter into prepared pan.
6. Bake at 140(fan)/160C for 20 minutes.Let it cool down totally in pan.
7. Place the pan that you will make the cheesecake in onto the cake, mark the cake and cut to size.

26 lovely notes:

Little blue October 9, 2013 at 11:07 AM  

wow...nice cake and nice colour.

Victoria bakes October 9, 2013 at 11:29 AM  

What a lovely creation using natural flavors!

cik iMo October 9, 2013 at 11:47 AM  

You were so super creative! Look super delicious!!!
If I want to use cheese cream instead of cheese + whipping cream, how much that you suggest?
Thank you.
Really looking forward to try this awesome cake (^_^)

Elaine October 9, 2013 at 12:48 PM  

What a lovely cake!
Thanks for sharing the recipe.

Edith C October 9, 2013 at 1:14 PM  

I like this subtle colours and best of all it is all natural. Can't imagine feeding kids with those artificial colourings!

Jeannie Tay October 9, 2013 at 1:29 PM  

Wow! so pretty, I can understand why children love this cake...I would too! Not for me to do though, too tedious lol!

Mel October 9, 2013 at 1:33 PM  

Oh wow...fruity cheesecake. Salute!

Jozelyn Ng October 9, 2013 at 1:45 PM  

Love your rainbow cheesecake, especially the lovely natural colours from the fruits!

May Law October 9, 2013 at 2:02 PM  

Love this colourful cheesecake, yum!

Tracy Low October 9, 2013 at 3:40 PM  


Nisa-mom October 9, 2013 at 8:54 PM  

beautiful cake, Wendy .. this is definitely cake I want to make for my family.. no food coloring but natural color... so awesome..

Chong sun sun October 10, 2013 at 9:59 PM  

Wow, you are so creative! This cake looks so beautiful.

Sunita Chaudhar January 9, 2014 at 6:23 PM  

Really liked this post! cakes looks ummy I use to do buy cheese cake as its time saving.very informative post about cake gifts.thanks for sharing this.

Cheryl February 10, 2014 at 11:10 PM  

Oh my gosh, you are so so so talented sincerely. I tried to make this and I failed terribly. My gelatin stinks like mad and I didn't dare to put and my whipped cream won't whip and my puree won't blend with cheese entirely causing there to have lumps. I failed terribly and *applaud*, you are so good!

Carla's June 21, 2014 at 9:47 PM  

really love this rainbow cheesecake! can't wait to try it. I found your blog just yesterday in my search of a good buttercake recipe. I've tried it today and I really love it. Guess I will love this cheesecake too. If I make this in future I'll give feedback and link to you if I post it on my blog :) Thank you for sharing such great recipes!^^

WendyinKK June 22, 2014 at 5:03 PM  

thanks for trying out the butter cake.
sure link me up, I'd love to hear feedbacks.

Anonymous,  January 3, 2015 at 11:37 AM  

Hi Wendy, I've problem with the mixing of cold whipped cream into the smooth cream cheese mixture as the batter seem to curl up and separate once the whipped cream is mixed into it and doesn't look like the smooth mixture that u have... Could you pls advise where have I gone wrong. Did u use blender to blend it into smooth mixture? After it was demolded from cake pan, I can see little spot of cheese appeared on the pink exterior, doesn't look beautiful.. I have not tasted the cake yet as it was meant for mum's birthday cake today.. Hear from u asap. Thanks!

WendyinKK January 4, 2015 at 2:00 PM  

Hmmm... I never had the problem or curdling whenever I do no bake cheesecakes. Usually, there are 2 reasons, if there are specks of white, I think you might have overbeaten the cream, hence, it wasn't smooth, and sort of turned gritty (just looks gritty), even before you fold the cream in. If the cream was over beaten, after you fold it into the cream cheese, it will still be specks of white. The taste of the cake will still be alright. Take it as a snowy rainbow. Look on the bright side, and don't discard it. It's still edible.
Happy Birthday to your mom :)

WendyinKK January 4, 2015 at 2:01 PM  

Oh yeah, the other reason was you didn't fold the cream in quick enough, it kind of solidified when in touch with gelatin, But then again, the most probable reason will be the first.

Anonymous,  January 4, 2015 at 4:17 PM  

Hi Wendy,
Thanks for your reply & well wishes!
The cheesecake taste great except that the cake consists of many lumpy cheese. Now I suspected that I did not beat the cream cheese long enough to be light and fluffy as I have overlooked on this part...I have made cheese cake before and I have never encountered this problem before... Thank you very much for your advice!

WendyinKK January 5, 2015 at 6:42 PM  

If the other cheesecakes were white, the specks aren't noticeable. Maybe this cake is tinted, so, it shows

Anonymous,  September 18, 2015 at 7:16 PM  

Hi wendy.. can I bake the cake in a spring form pan. Cooled alr den pour in cream cheese mixture?

Post a Comment

Thanks for dropping by my blog.
All comments are greatly appreciated.

If you have tried any of the recipes and blogged about it, please provide a link so that others may have a look at it too :)

Please select profile and click "Name/URL" if u do not have any profiles on any of those listed, type in the name (leave the URL empty)

It's not nice to call you ANONYMOUS, so please leave a name.
From 15/11/13 onwards, I will NOT reply comments with no name.

Only comments on posts older than 24 hours will be moderated :)
You won't see them appearing immediately if it's not a fresh post.

Related Posts with Thumbnails


Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

ALL TIME PAGEVIEWS (internal counter)

Today's Stats (installed 1/3/12)



  © Blogger template On The Road by Ourblogtemplates.com 2009

Back to TOP