Funfetti Cheesecake - Cheese It Up

Step 1

Prepare the cheese mixture

Preheat your oven to 175°C. In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and the crumbs are evenly coated. Press the crumb mixture firmly along the bottom of a 9-inch springform pan, ensuring it extends partially up the sides. Use the back of a spoon to compact the crumbs as much as possible. Bake the crust in the preheated oven for 10 minutes. Once done, remove it from the oven and reduce the temperature to 165°C. Set the crust aside to cool. In a large mixing bowl, beat the Britannia The Laughing Cow Cream Cheese and granulated sugar together using an electric mixer with a whisk attachment. Beat on medium speed for 2-3 minutes, or until the mixture is smooth and creamy. Add the sour cream, vanilla extract, almond extract, and salt. Continue to mix until all ingredients are fully combined.

Step 2

Pour the batter in the baking dish

Crack the eggs into a small bowl and lightly whisk them with a fork to break up the yolks. Gradually add the eggs to the cream cheese mixture, one-quarter at a time, mixing on low speed after each addition. Be sure to mix gently to avoid over-beating, as this can cause the cheesecake to crack during baking. Once the eggs are fully incorporated, use a rubber spatula to fold in the rainbow sprinkles. Scrape down the sides and bottom of the bowl to ensure even distribution of the sprinkles. To prevent water from leaking into the cheesecake, wrap the bottom and sides of the springform pan in three layers of aluminium foil. Alternatively, you can place the 9-inch springform pan inside a 10-inch cake pan to create a water bath. The larger pan will help regulate the temperature while baking. Pour the cheesecake batter into the cooled graham cracker crust, smoothing the top with a spatula.

Step 3

Serve and enjoy!

Place the springform pan inside a larger roasting pan or baking dish. Add hot water to the larger pan, ensuring the water level reaches about halfway up the sides of the springform pan. Bake the cheesecake at 325°F (165°C) for 70 minutes. The edges should appear set, while the centre should jiggle slightly when gently shaken. Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the warm oven for 30 minutes. After 30 minutes, remove the cheesecake from the oven and allow it to cool at room temperature for 1 hour. Once it has cooled, cover the cheesecake and refrigerate it for at least 4 hours, or preferably overnight, to allow it to set completely. Once the cheesecake has fully chilled, run a knife around the outer edge to loosen it from the springform pan. Carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter. Garnish with whipped cream and additional rainbow sprinkles for a festive touch.