Rainbow Cheesecake Recipe – Disney’s Pop Century Resort

From the Walt Disney World News and written by: Michelle Perkins

Rainbow Cheesecake – Disney’s Pop Century Resort

Rainbow Cheesecake Recipe - Disney’s Pop Century Resort 1

I have a huge sweet tooth, I will admit it. My main weakness with food is all the yummy sweets and my absolute favorite sweet treat is cheesecake. If you have ever stayed at or visited Disney’s Pop Century Resort, you know that this delicious cheesecake is made super fun by having a rainbow type theme. It goes along with the theme of the resort with the decades and their fads. The cheesecake is tie-dye swirl which is a fad that appears in a lot of generations. Mostly the 70’s but it is still popular today. Now you can make this delicious cheesecake in your very own kitchen! Here is a recipe for you!

Red Velvet Cake Base

• 1/4 cup butter, softened
• 3/4 cups sugar
• 1 egg
• 1 tablespoons cocoa
• 1 ounce red food coloring
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1 cups flour
• 1/2 tablespoon vinegar
• 1/2 teaspoon baking soda

Cheesecake Filling

• 1 1/2 lb. Cream Cheese
• 1 1/3 C. Sugar
• 5 Large Eggs
• 16 oz. Sour Cream
• 1/4 C. Flour
• 2 tsp. Vanilla
• 2 tsp. Lemon Juice

* All above ingredients should be at room temperature before you begin.

Red Velvet Preparation

Preheat oven to 350 deg F. Grease the bottom and sides of a 9″ springform pan. Cream together butter, sugar and eggs. Make a paste of cocoa and food coloring. Add the paste to the creamed mixture. Mix salt and vanilla in buttermilk and add alternately with the flour. Mix soda and vinegar separately, add last, folding in. Do not beat after adding soda mixture. Pour batter into prepared pan. Bake at 350 for 30 minutes or until tester comes out clean. Cool cake in pan. Lower oven temperature to 325 degrees Fahrenheit.

Cheesecake Filling Preparation:

Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well. Divide the batter into 6 bowls and color each one purple, red, yellow, light blue, green, and orange. Drop large spoonfuls of the colored batters randomly atop the red velvet cake in the springform pan. Swirl each layer slightly. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.

Enjoy!

Michelle Perkins
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