PINK STARBURST CHEESECAKE
This PINK STARBURST CHEESECAKE is so much fun, you’ll love making it as much as eating it. It’s so good, and the flavors all come together to make a delicious bite that just melts in your mouth. This has a crunchy graham cracker crust, and a smooth creamy frosting topping that is sure to please. Trust me, keep this one in your favorites, to make again and again!
HERE’S WHAT YOU NEED TO MAKE PINK STARBURST CHEESECAKE:
FOR THE CRUST:
- 1 Sleeve of Graham Crackers – crushed
- 1 Tablespoon of Sugar
- 4 Tablespoons of Butter – melted
FOR THE CHEESECAKE FILLING
4 packages of Cream Cheese – 8 ounces each – softened
1 cup of heavy cream
- 1 cup of Sugar
- 1 teaspoon of lemon juice
- 1/2 cup of powdered Sugar
- 2 Tablespoons of Pink Starburst Gelatin
- 2 Tablespoons of Cherry Starburst Gelatin
- 2 Tablespoons of Lemon Starburst Gelatin
- 2 – 4 drops of Pink Food Coloring Gel
- 2 – 4 drops of Yellow Food Coloring Gel
- 2 – 4 drops of Cherry Red Food Coloring Gel
- 1 can of Strawberry Frosting
- 1 Package of Starburst assorted flavors
- 1 Package of Starburst mini’s
COOKS TOOLS NEEDED:
- Stand Mixer
- 6 inch Spring-form Pan
- Parchment paper
- 1 Pastry Bag
- 1 large star tip – to pipe on Frosting
HERE’S WHAT YOU DO:
Line the bottom of the 6 inch Spring-form pan with Parchment paper, and set aside. Crush the Graham Crackers into fine crumbs in the food processor or blender, and add the sugar, and blend. Melt the Butter in the microwave, and add to the graham cracker crumbs, coating the crumbs in the butter. Press the Crumbs into the bottom of the Spring-form pan, creating the crust. Place the pan in the freezer to set.
In the mixing bowl of a stand mixer, place the Cream Cheese, and blend until smooth. Add the Heavy Cream, Sugar, Lemon Juice, and Powdered Sugar, and blend until smooth and thick. Scrape down the sides of the bowl, and blend until smooth. Divide the Cheesecake batter evenly into three bowls, and in one bowl add the Pink Gelatin, in another bowl add the Lemon Gelatin, and in the last bowl, add the Cherry Gelatin. Stir the Gelatin into the Cheesecake batter until completely dissolved and smooth. Add the Pink Food Coloring Gel in the Pink Bowl, and the Yellow Food Coloring Gel in the Lemon Bowl, and the Cherry Red Food Coloring Gel in the Cherry bowl. Stir well to make sure the Food Coloring Gel is well blended, and the batter is the desired color. If the batter is not as bright as you would prefer, add a couple more drops of food coloring gel, and stir again. When desired colors are reached, place the Pink bowl, and the Lemon bowl in the refrigerator.
Remove the Spring-form Pan from the freezer, and add the Cherry colored Bowl of Cheesecake batter to the Spring-form pan, on top of the crust, and smooth out into an even layer. Place the pan back in the freezer for about 1 – 2 hours. When the cheesecake is firm to the touch, remove the pan from the freezer, and add the Lemon layer to the pan on top of the Cherry layer. Smooth out the layer evenly in the pan, and place the pan back in the freezer for an hour, or until firm to the touch. When the lemon layer is firm to the touch, remove the pan from the freezer, and add the Pink layer on top of the Lemon layer. Smooth out the Pink layer, and place the pan back in the freezer. Leave the pan in the freezer for at least 3 hours, to make sure the cheesecake is set, or firm all the way through. Leave overnight for best results.
Before serving, remove the Spring-form pan from the freezer, and remove the Spring form from the outside of the pan. Place the large star tip in the pastry bag, and place the Strawberry Frosting in the Pastry bag. Pipe the Frosting onto the edges of the Cheesecake in close dollops (see photo). Place assorted Starburst Candies in the frosting, and place the mini Starburst in the center of the cheesecake to decorate. Slice in 2 inch pieces, serve, and Enjoy!