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Rainbow Sherbet Cheesecake

March 17, 2016
Rainbow Sherbet Cheesecake-12950

Rainbow Sherbet Cheesecake Spring is in the air and along with blooming flowers comes the season of pastels! The soft palette is unarguably associated with the quarterly months and brings with them a colorful rebirth of nature.  Let’s celebrate the season with a pastel-y Rainbow Sherbet Cheesecake recipe inspired by today’s bubbly styled shoot. Get the recipe below and follow along as photographer Linda Borrego shares her vision behind the event:

I came up with the idea to do a spring styled birthday party shoot as I love spring colours and girly things. I wanted to incorporate watercolours, which are shown in the stationery and one of the cakes. I also wanted to add some vintage items to the shoot by adding some family heirloom teacups for decorations. I contacted various vendors to help me bring my vision to life. They blew me away with the creations they made specifically for the shoot. I was happy to see the final result, with pastel colours, sparkles, pretty stationery and beautiful sugary works of art.
 
RAINBOW SHERBET CHEESECAKE
 
INGREDIENTS
  1. 4 cups of ricotta
  2. 2/3 cup of granulated sugar
  3. 2 tablespoons of raspberry jam
  4. 2 tablespoons of orange jam
  5. 2 tablespoons of lime curd
  6. 2 eggs (separated)
  7. Food coloring
INSTRUCTIONS
  1. Preheat the oven to 350 degrees Fahrenheit. Grease three 6 inch round cake pans and set aside.
  2. Add the ricotta cheese, sugar, and egg yolks to a stand mixer. Mix on low until fully combined. It should have a bit of a lumpy consistency.
  3. Separately, whip the egg whites until soft peaks are formed. Then add the whipped egg whites to the cheese filling. Mix gently using a spatula until fully combined.
  4. Separate the mixture into three equal parts. Then mix the raspberry jam and a drop of red food coloring into one; the orange jam and a drop of orange food coloring into another; and the lime curd and a drop of green food coloring into the remaining bowl. Mix all thoroughly.
  5. Pour the mixtures each into their own greased cake pan and bake for approximately 20-25 minutes. Remove from the oven and let cool for about 5 minutes.
  6. Once slightly cooled (but still warm), remove the cheesecakes from pans and stack them on top of each other. Leave and let cool completely. Enjoy!
 

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