Cook: 40 minutes

Serves: 12

This cheesecake is a bit more work, but when you cut it open it will be worth it! You can use food colouring, but I prefer natural food colors — you won’t taste the powdered fruit, matcha or turmeric. You will need three 22cm loose based tins.

Ingredients:

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Ingredients

Name: Rainbow cheesecake
Prep time: 15 min
Cook time: 40 min
Yield: 12
Ingredients: For the base 250g digestive biscuits 125g butter, melted For the filling 660g full fat cream cheese (softened) 120g caster sugar 6 tsp vanilla essence 6 eggs, (it is important that they are medium size) 2 tsp each of raspberry powder, matcha powder 1 ½ tsp mango powder ½ tsp turmeric powder For garnish 200g raspberries One large mango, sliced Mint leaves Dried raspberries

For the base

250g digestive biscuits

125g butter, melted

For the filling

660g full fat cream cheese (softened)

120g caster sugar

6 tsp vanilla essence

6 eggs, (it is important that they are medium size)

2 tsp each of raspberry powder, matcha powder

1 ½ tsp mango powder

½ tsp turmeric powder

For garnish

200g raspberries

One large mango, sliced

Mint leaves

Dried raspberries