Unicorn Cheesecake Recipe With Rice Krispie Crust
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Description
Unicorns are magical creatures that have captured the imagination of people for centuries. This dessert is a fitting tribute to these mythical beasts. This recipe combines the creamy goodness of a cheesecake with the crunchiness of a rice krispie crust. The vibrant colors and the whimsical decorations make this dessert a feast for the eyes and the taste buds. If you want to impress your guests with a unique and delightful dessert, this unicorn cheesecake recipe with a rice krispie crust is the perfect choice.Prep Time
The prep time for this recipe is about 30 minutes.Cook Time
The cook time for this recipe is about 1 hour and 20 minutes.Ingredients
For the crust:- 6 cups of Rice Krispies cereal
- 1/2 cup of unsalted butter, melted
- 1/4 cup of granulated sugar
- 1/4 teaspoon of salt
- 24 oz of cream cheese, softened
- 1 1/4 cups of granulated sugar
- 4 large eggs, room temperature
- 1/2 cup of sour cream
- 1/4 cup of heavy cream
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- Gel food coloring (pink, purple, blue, yellow)
- Whipped cream
- Sprinkles
- Fondant horns and ears
- Edible gold dust
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Piping bags and tips
- Fondant cutters and rollers
- Baking sheets
Method
1. Preheat the oven to 325°F. 2. In a large mixing bowl, combine the Rice Krispies cereal, melted butter, sugar, and salt. Mix well. 3. Press the mixture into the bottom and up the sides of a 9-inch springform pan. 4. Bake the crust for 10 minutes, then let it cool while you prepare the cheesecake filling. 5. In a large mixing bowl, beat the cream cheese and sugar until creamy and smooth. 6. Add the eggs one at a time, mixing well after each addition. 7. Add the sour cream, heavy cream, vanilla extract, salt, and gel food coloring. Mix well. 8. Pour the cheesecake filling into the prepared crust. 9. Bake the cheesecake for 1 hour and 10 minutes or until the center is almost set. 10. Turn off the oven and open the door slightly. Let the cheesecake cool in the oven for 30 minutes. 11. Remove the cheesecake from the oven and let it cool completely. 12. Decorate the cheesecake with whipped cream, sprinkles, fondant horns and ears, and edible gold dust.Notes
- Make sure that the cream cheese is at room temperature before starting the recipe. This will help you get a smooth and creamy cheesecake filling.
- You can use any color combination you like for the cheesecake filling. Just make sure that you use gel food coloring instead of liquid food coloring to avoid adding too much liquid to the filling.
- If you don't have fondant cutters and rollers, you can use cookie cutters and a rolling pin to make the horns and ears.
- If you want to make the cheesecake ahead of time, you can bake it and decorate it the day before. Just keep it refrigerated until you're ready to serve.
Nutrition Info
- Calories: 530
- Fat: 38g
- Saturated Fat: 22g
- Cholesterol: 175mg
- Sodium: 390mg
- Potassium: 152mg
- Carbohydrates: 43g
- Fiber: 0g
- Sugar: 37g
- Protein: 6g
Recipe Tips
- Use a food processor to crush the Rice Krispies cereal into fine crumbs for a smoother crust.
- Don't overmix the cheesecake filling, or it may crack during baking.
- Use a toothpick to check if the cheesecake is done. If it comes out clean, the cheesecake is ready.
- Let the cheesecake cool to room temperature before decorating it to avoid melting the whipped cream and fondant decorations.
- Refrigerate the cheesecake for at least 2 hours before serving to allow the flavors to meld together.
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