Tie-Dye Cheesecake
- 1 box Red Velvet Cake Mix, 18 Ounce Box
- Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
- 1-1/2 pound Cream Cheese
- 1-1/3 cup Sugar
- 5 whole Large Eggs
- 1/4 cups Flour
- 1 teaspoon Vanilla Extract
- 16 ounces, weight Sour Cream
- 6 containers Gel Food Coloring
- 6 containers Fruit Flavored Extracts
- 6 cups Fresh Fruit
- 1/4 cups Apple Jelly
- 2 Tablespoons Water
- Prepare cake according to directions. Pour one half of the batter into a sprayed 9" springform pan. (Set aside the other half of the batter for another purpose - bake it now, use it later, whatever you choose - but you will only use half of it for my recipe). Bake at 350F for 25 minutes. Set the pan aside to cool.
- Filling: Have ingredients at room temperature for best results. Set oven to 325F.
- Start by beating cream cheese on low speed until light and fluffy. Add the sugar, a little at a time, mixing in between until creamy. Add one egg at a time, beat after each egg. When eggs have been mixed in, add the flour, then vanilla and finally sour cream. Beat well.
- Divide the batter into 6 bowls, coloring and flavoring each bowl as desired. Drop large spoonfuls onto the top of the cooled cake randomly or in a pattern (for example, rainbow). Then swirl them a bit using the handle of a spoon in a circular direction, twice around.
- Bake in 325F oven on the middle rack for 1 hour and 15 minutes. When time is up, prop open oven door and leave the pan in the oven for one more hour. Remove from oven. Cool overnight.
- Top creatively with fresh fruit.
- Gently melt apple jelly with water in a saucepan over low heat. Brush over fruit.
red, water, cream cheese, sugar, eggs, ubc, vanilla, cream, containers, containers, fresh fruit, ubc, water
Taken from tastykitchen.com/recipes/desserts/tie-dye-cheesecake/ (may not work)