I don’t know what is it about rainbows but they always put a smile on my face. I think it all comes from the colors and the fact that they remind me of a beautiful summer day when you can still smell the rain while enjoying the warmth of the bright sun.
I decided to make these rainbow colored mini cheesecakes and I have to say that I’m pretty happy with the way they turned out. I know that some people are not comfortable using food coloring but I don’t think you have to worry about that, as long as you use food colors which are strictly labeled as edible.
Rainbow Lemon Mini Cheesecakes
Ingredients for 4 mini cheesecakes:
100ml fresh lemon juice
500g cream cheese
200ml heavy cream
fresh fruits for decoration
In a small bowl combine the gelatin with 5 tablespoons of water and let it sit for 10 minutes. Then heat it in the microwave oven until it is dissolved. Do not let it come to a boil.
Beat the eggs and sugar in a double boiler until they become pale and thicken. Stir in the lemon juice.
Beat heavy cream until thick and glossy and set aside.
Beat the cream cheese to soften it, then add the egg mixture and stir well. Pour over the melted gelatin and then gently fold in the heavy cream.
Divide the mixture in five equal bowls and color each one with different food colors.
Spread the first colored mixture on an even layer in the prepared rings. Let it set in the fridge for 15 minutes. Then add the second colored mixture, spread evenly and let it set in the fridge again. Proceed this way with the rest colors and finally let the cheesecakes set in the fridge for at least 5 hours.
Serve with some fresh berries.