Farebný dúhový cheesecake
farebny cheesecake

Colorful rainbow cheesecake

Do you feel like there is Easter around the corner? I do not. One would like Easter to come as soon as possible, but when I realize that Easter equals exams at school, well, rather do not come that soon. It is quite funny to make up Easter cakes because they´re not so specific, nor traditional as the Christmas ones. When someone says Easter, colors come to my mind, this is why this colorful rainbow cheesecake. It is created from mascarpone and lemon zest, so it tastes like a great cheesecake, just with the addition of colors, which will look great on your holiday table.

If you haven´t voted for my blog in Bloger roka (Blogger of the year) yet, you can do it here:


You will get a confirming email, which sometimes ends up in spam folder. I will be grateful for your every vote J

farebny cheesecake


rainbow cheesecake


rainbow cheesecake 2

farebny cheesecake 3 

rainbow cheesecake 3

farebny cheesecake 2


farebny cheesecake
Colorful rainbow cheesecake
Cheesecake with mascarpone and lemon zest, full of colors
Servings: 12
  • Crust:
  • 140 g crushed biscuits/crackers
  • 70 g melted butter
  • Filling:
  • 500 g mascarpone
  • 250 ml whipped cream
  • 70 g icing sugar
  • Zest of 1 lemon
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 2 eggs
  • Food colorings green, blue, red
  • Icing:
  • 150 g white chocolate
  • 150 ml whipping cream
  • 1 tsp vanilla extract
  • 40 g butter
  1. Add melted butter into crushed biscuits. Add the mixture to the bottom of baking pan. Spread and press down the biscuit mixture over the bottom of pan using a spoon.
  2. Using a spatula, mix mascarpone with whipped cream, icing sugar and grated lemon zest. Add flour, vanilla extract, eggs and mix it.
  3. Divide filling into 4 parts (number of food colorings + one no-colored). Dye each part of filling with different food coloring. Pour one part of filling into the centre of baking pan, pour second part of filling in the centre of the first one and repeat until there is no filling left. If fillings would not spread out, carefully bang baking pan on table top.
  4. Bake on 180 degrees about 1hour 15 minutes, until the center is still a bit shaky. Together with cheesecake, put in the oven a baking pan with water for preventing the cracking in cheesecake.
  5. After it is baked, let it cool for about an hour in the oven, then take it out from the oven and let it cool completely.
  6. Icing:
  7. Melt chocolate in water bath. Incorporate whipping cream, vanilla extract and then butter into melted chocolate. Let it cool, for about 10 – 20 minutes, and pour it on the top of cooled cheesecake. Put cheesecake in refrigerator to make it firm.
Recipe Notes

If you want a denser icing, use smaller amount of butter

No Comments

Leave a Comment