THE TYE-DYE CHEESECAKE
The Tye-Dye Cheesecake
- 1 box Red Velvet Cake Mix (or white cake mix
- with red food coloring)
- 16 ounces cream cheese, room temperature
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 2 large eggs
- 1/4 cup sour cream
- food coloring
prepared cake mix according to box directions.
Pour 1/2 of cake mix into a greased 9-inch springform pan and bake according to the directions on the box for a 9-inch layer cake.
Discard extra batter.
Allow cake layer to cool completely in the pan. Set aside.
Preheat oven to 325 degrees.
In a large bowl, beat cream cheese, sugar, vanilla and almond extract until smooth. Beat in eggs one at a time, then add in sour cream.
Divide mixture into 5 small bowls and add the following colors to each one: pink, yellow, blue, green and purple. Pour batters onto cake base in the 9-inch springform pan. Do not swirl too much, so the colors will be clearly visible.
Bake 35 minutes, until the center is just about set when you jiggle the pan.
Allow to cool completely and refrigerate before serving. Run a knife the cake to release it before
removing sides of pan.
Make sure that you don't swirl the colors together too much or it will end up one yucky color. I found it easier just to glop it randomly and then just do two to three swirls. Also don't worry too much about your colors. My pink ended up orange (don't ask), but it still looked great. You could really be creative and use any 5 colors you wish. Maybe even changing it up with the season.
The recipe calls for using half of the Red Velvet Cake and tossing out the extra. I hate wasting things, so I used the rest of the red velvet to make cupcakes. Also, the recipe calls for 1/2 of the cake mix for the base. It still made the base a little to large for me so I ended up with more
Red Velvet base then Cheesecake. I would go a little less then 1/2 the next time. Oh, yes, and there will be a next time.