Unicorn Cake

Gluten Free

Unicorn Cake

This is what rainbows taste like.

Share:

FacebookTwitterPrintEmailPinterest

Ingredients

  • 2 cups crushed Glutino Pretzel Twists
  • 3 tablespoons melted butter
  • 1 tablespoon sprinkles
  • 2 pounds cream cheese, room temperature
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup sour cream
  • 1 2/3 cup heavy whipping cream
  • Food coloring
  • 1-2 tablespoons powdered sugar
  • Sprinkles

Instructions

For the crust:

  1. Preheat the oven to 350 degrees F.
  2. Prepare a 9″ springform pan with cooking spray.
  3. In a small bowl combine crushed Glutino pretzels, sprinkles and melted butter until thoroughly combined.
  4. Press crumb mixture into the bottom of the pan and about 1/2 inch up the side.
  5. Bake 12 – 15 minutes until the crumbs are set.
  6. Let cool on a wire rack

For the filling:

  1. Preheat oven to 325 degrees F.
  2. In a stand mixer, fitted with a paddle attachment, cream cheese until light and fluffy.
  3. Add sugar and beat on high for an additional 3 minutes.
  4. Add vanilla extract and salt and mix until just combined.
  5. Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
  6. Add sour cream and mix until combined.
  7. Add heavy cream and mix until combined.
  8. Divide the batter into four bowls. Add a few drops of food coloring to each one.
  9. Transfer colorful batter to four separate piping bags. Twist the tops and place them in a large bowl.
  10. Starting with one color, cut the bottom of the piping bag and place a few generous dollops of batter all over the crust. Repeat with other colors (making sure you evenly distribute them) until you reach the top of the pan.
  11. Once your dollops are filled to the top, stick a knife down into the batter and make a swirling like motion all over the pan.
  12. Wrap the outside of your springform pan in aluminum foil.
  13. Place the pan inside a high-sided roasting pan.
  14. Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.
  15. Bake for 1 1/2 hours.
  16. After an hour and a half, turn the oven off and crack the door open 1 inch.
  17. Leave the cheesecake like this for 1 hour.
  18. After an hour, take the cheesecake out of the oven and place aluminum foil over the top (making sure the foil does not actually touch the cheesecake).
  19. Place in the refrigerator for 4 hours.

For the topping:

  1. In a stand mixer fitted with a whisk attachment, mix heavy whipping cream on high speed until it begins to thicken.
  2. Add powdered sugar and whip until the cream has become firm.
  3. Put whipping cream into a prepared piping bag with a star tip.
  4. Pipe stars all over the top of the cheesecake.
  5. Add sprinkles.