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RAINBOW CHEESE CAKE

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  • Sorna Latha
    RAINBOW CHEESE CAKE   BASE:   160 gm chocolate marie biscuits crushed 80 gm butter,melted FILLING:   450 gm cream cheese 100 gm caster sugar 3 nos.eggs 150
    Message 1 of 1 , Jul 13, 2009
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      RAINBOW CHEESE CAKE
       
      BASE:
       
      160 gm chocolate marie
      biscuits crushed
      80 gm butter,melted
       
      FILLING:
       
      450 gm cream cheese
      100 gm caster sugar
      3 nos.eggs
      150 gm whipping cream
      1 tbsp cornstarch
      1/4 tsp mango essence
      1/4 tsp screw pine essence
      ( pandan essence or
      any thing in green colored)
      1 tsp cocoa powder
      1/4 tsp vanilla essence
      1/4 tsp orange essence
       
      METHOD:
       
      To make base:
       
      1. Stir in all ingredients until combine.
         Press mixture into base of 18cm( 7-inches)
         cake tin.
       
      To make filling:
       
      2. Beat cheese & sugar until smooth.
         Beat in eggs,one at a time beating well
         after each addition.
       
      3. Then beat in whipping cream & cornstarch
         until blended.
       
      4. Divide the filling in 5 portions.
         Add in different essence separately.
       
      5. Spread mango cheese filling into first
         layer.Bake in preheated oven at 160 degree
         for 10 minutes,remove.Second layer with pandan
         cheese,bake for 10 minutes.Third layer with coco
         cheese,bake for 10 minutes,remove.Follow with
         vanilla cheese,bake for 10 minutes,remove.
         Lastly,spread with orange cheese on top,bake
         at 170 degree for 10 minutes.Remove from oven
         & cool.Chill in fridge.
       
      6. Decorate with strawberry & chocolate.
        
         
        Enjoy cooking,
        Sorna.
       
       
       
       
       
       
       
       
       
       
       
       

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