Strawberry Ombre Cheesecake
For the Crust
  • 1¼ cup crushed digestive biscuits
  • ½ cup melted better
For the filling-
  • 1½ cups cream cheese
  • ½cup icing sugar
  • 2 teaspoon vanilla extract
  • 2 cups whipped cream
  • 1 tablespoon gelatine powder + 4 tablespoons of water.
  • Pink gel colour
  • 10-11 strawberries
  1. To make the crust add the crushed biscuits and the melted butter in a bowl and mix until well combined.
  2. Line a 6 inch spring form pan with parchment paper.
  3. Press down the butter biscuit mixture into the prepared pan. Refrigerate for 15 minutes.
  4. In a small bowl add the gelatine over the water to let it bloom.
  5. To make the filling beat the cream cheese and icing sugar in a bowl together until smooth.
  6. Add the vanilla extract and mix.
  7. Gently fold in the whipping cream and mix well.
  8. Microwave the bloomed gelatine for 20 seconds and add it to the filling and mix well.
  9. Divide the cream cheese filling equally into 5 different bowls.
  10. In the first bowl add one drop of pink gel colour, in the second bowl add two drops, in the third bowl three drops and the fourth bowl four drops and let the last bowl be white.
  11. Add the filling of the first bowl to the crust and spread evenly. Now repeat this step for rest of the filling.
  12. Refrigerate the ombre cheesecake for 2-3 hours.
  13. Once chilled, top the cheesecake with fresh strawberries
Recipe by Bake with Shivesh at