Rainbow Uniqucorn Cheesecake

By | 13/01/2021| 0 Comments

Isn’t Cheesecake just the absolute best dessert ever. So light and creamy and versatile!

In this recipe I’ve taken cheesecake to the next level and given it a magical Uniqucorn twist. With popcorn in the base, cute pastel colours and topped with my oh so ‘pop’ular Candyfloss flavoured Uniqucorn popcorn, what’s not to love?

It’s a great party centre piece for children of all ages!

 

As with all my recipes I’ve used all vegan ingredients, but they can just as easily all be swapped out for the exact same quantities of dairy products if you would rather. I want to help people see that veganism isn’t some scary out of reach, limiting diet, but that its actually super easy to just switch out a few dairy products for plant-based products and to begin to reduce the amount of dairy in your diet.

For the base I’ve used rich tea biscuits, the flavour is a little more delicate than traditional digestives, so it works really well with the sweetness and doesn’t take away from the flavour of the popcorn. Adding the popcorn into the base adds a yummy extra little surprise flavour and texture to the base and really ties the whole cheesecake together with the topping. It takes a bit of extra bashing to get the popcorn broken up nice and small like the biscuits but it’s totally worth it! Once you’ve poured in the melted butter make sure you give it a good old mix up, so all the crumbs are coated and non are left dry.

For the base I’ve used rich tea biscuits, the flavour is a little more delicate than traditional digestives, so it works really well with the sweetness and doesn’t take away from the flavour of the popcorn. Adding the popcorn into the base adds a yummy extra little surprise flavour and texture to the base and really ties the whole cheesecake together with the topping. It takes a bit of extra bashing to get the popcorn broken up nice and small like the biscuits but it’s totally worth it! Once you’ve poured in the melted butter make sure you give it a good old mix up, so all the crumbs are coated and non are left dry.

Whisk up the double cream and icing sugar separately to the cream cheese mix. This makes sure you get lots of air into the cheesecake which is what makes it super smooth and velvety. I used an Almond based cream cheese because I find nut-based cheeses lovely and creamy and I really don’t like the flavour of the more common coconut-based cheeses on the market, but this is purely down to personal taste. Obviously using a nut-based cheese does add in another allergen into the recipe so it’s completely up to your personal needs at this point. When you fold the 2 mixes together be careful not to mix too much of the air out just gently fold until just mixed!

When splitting the mixture to add the colours I split it into 3. I’ve seen other similar cheesecake recipes using more colours, but I think the layers start looking a bit thin and merged the more colours you add. I love mixing in just enough colour to make lovely pastel colours, but you can go crazy and make it as vibrant as you like. Be super careful here not to mix out top much of the air again, keep folding until the colour is mixed evenly through.

Remove your base from the freezer and gently spread over the blue mixture try and make it as even as you can and once you’ve spread it over tap the tin onto your worktop a few times. This will help level it off and fill in any air gaps between the base and the Cheesecake filling. In-between each layer you need to allow the underneath layer to set slightly to keep the nice defined lines. To do this place the tin in the freezer for 10-15 mins before pouring the next layer on. Repeat with a pink layer and finish it off with your yellow layer.

Now you’re ready to set your cheesecake in the fridge for a minimum of 8 hours, ideally overnight. Trying to speed this up using the freezer will cause some crystals to form in the mixture and will take away some of the smooth velvety texture.

Wait until you’re just about to serve the cheesecake until you finish it off so the popcorn is as crisp and fresh as possible. Gently unclip the tin and slide off being careful not to slide the tin up the cake as this will smudge the lines. Pile the popcorn on top into a nice pyramid and wait for the Wows!

I hope you enjoy!!!

Rainbow Uniqucorn Cheesecake

Serves 8       Medium           1hour +8hours setting time

For the base

180g Rich tea biscuits

20g Candyfloss flavour Uniqucorn

150g Plant based Butter (or normal unsalted butter if you would prefer)

For the Filling

270ml Elmlea Plant Double Cream 

2tbsp icing sugar

450g Cream Cheese alternative of your choice

150g Sugar

Large pinch of salt

2tbsp Corn flour

Few drops vanilla essence

Pink, yellow and Blue food colouring.

For the top

80g Candyfloss  flavour Uniqucorn

Method

  1. First make the base. Using a rolling pin crush the biscuits and popcorn into a fine crumb. Melt the butter and pour over your crumbs. Mix it all together until all the crumbs are combined with the melted butter. Press the mix into a 24cm Spring form cake tin. Put in the freezer to set whilst you make the filling.
  2. Using an electric whisk, whisk together the double cream and icing sugar until it forms stiff peaks. In a separate bowl whisk together the cream cheese, sugar, salt, corn flour and vanilla essence until smooth and all combined. Gently fold the whipped cream into the cream cheese mixture, being careful not to mix too much air out of it.
  3. Once the filling is all combined split it equally into 3 smaller bowls and gently fold a few drops of colour into each bowl so you have 1 blue, 1 pink and 1 yellow.
  4. Spread the blue evenly over the top of the biscuit base and return to the freezer for 10-15mins until it has stated to set. Repeat with the pink layer.
  5. Finally add the yellow layer and put into the fridge to set for minimum 8 hours, ideally overnight.
  6. When its time to serve remove the cheesecake from the pan and top with The remaining Candyfloss flavoured Uniqucorn.
  7. Enjoy

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