Looking for a delicious dessert to make for a special occasion? Well, look no further because this Decorated Daisy Cheesecake is the dessert to make! This bright and colorful cheesecake will have everyone impressed by your cooking skills.
I am in love with this Decorated Daisy Cheesecake.
Not only is it made with a tweaked version of my absolute favorite cheesecake recipe from Tyler Florence, but it also is made using a clever decorating technique.
I colored some of the cheesecake filling and used it to decorate the top of the cheesecake.
Everyone who saw this cheesecake in person was amazed and asked how I got the design on top.
Now, I’ve seen colorful swirled cheesecakes and polka dot cheesecakes done before and have personally created hand-painted cheesecake Easter Eggs for Hungry Happenings, but this technique of adding a colorful image to the top of a cheesecake is, as far as I’m aware, unique.
I strive to create really unusual edible crafts, which is getting harder and harder to do now that making artistic food has become so popular with bloggers. I hope that my readers are excited by my projects and recreate them at home.
I love to see pictures from my readers of what they made using my ideas and I joyfully share their pictures in my Readers’ Gallery.
Decorated Daisy Cheesecake (serves 8)
1 cup graham cracker crumbs (15 squares)
1/8 teaspoon cinnamon
1 tablespoon sugar
4 tablespoons (1/2 stick) butter, melted
24 ounces (3 blocks) cream cheese, softened
1 cup sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract or vanilla paste
food coloring – pink, yellow, black
2 tablespoons cocoa powder
Set your cream cheese, eggs, and sour cream out on the counter for at least 1 hour before you plan to make your cheesecake filling. You want all of your ingredients to be at room temperature.
Supplies: 9-inch springform pan or PushPan*
roasting pan or round pan that is large enough to hold the springform pan
*For years I’ve baked my cheesecakes in springform pans in a water bath. I always line my springform pan with a few layers of tin foil, but the water always seems to leak into the cheesecake.
I just discovered the PushPan by Kuhn Rikon. The outer ring does not clip open and closed, instead, the bottom plate pushes in and out of the ring. It has a silicone gasket around the bottom which not only holds it in place but miraculously keeps the water out. Another great feature it the plate is flat, no lip means it’s easier to remove the cheesecake.
I will never use another pan to bake a cheesecake in a water bath ever again.
Just so you know this is not a sponsored post. I just have fallen in love with this pan and wanted you to know about it.
Graham Cracker Crust
- Preheat oven to 325 degrees.
- Combine graham cracker crumbs, cinnamon, sugar, and melted butter, stirring until it looks like sand.
- Press the mixture into the bottom and up the sides of the springform pan.
- Bake for 10-12 minutes until fragrant and the edges begin to brown. Allow the crust to cool completely.
You will need a water bath to bake your cheesecake.
You can either bring a large pot of water to a boil and pour it in the pan after you add the cheesecake, or you can fill your pan now with enough hot water so that it will come 1/2 way up the sides of your springform pan. Place that in the hot oven until ready to bake the cheesecake.
I like using a roasting pan with a flat rack inside. When the cheesecake has been baked, I can lift the entire rack out of the pan.
- Beat 3 blocks of cream cheese on medium speed until smooth, scraping down the sides of the bowl and the beater as needed. You really need to make sure there are no lumps in the cheesecake and now is the time to get rid of them.
- Add sugar and beat until light and fluffy.
- Add eggs one at a time and beat until creamy.
- Add sour cream and vanilla and beat until combined.
Coloring Cheesecake Filling
- Pour 1/4 cup of the cheesecake batter into a small bowl and color it pink.
- Color 2 tablespoons of batter yellow.
- Pour 3 tablespoons batter into a bowl, stir in the cocoa powder, and some black food coloring until you get a deep dark color.
- If you prefer to use natural colors, you can add about a tablespoon of raspberry puree for the pink, a 1/2 to 1 egg yolk for the yellow, and just use cocoa powder to make the dark brown. The colors won’t be as vibrant, but they will be pretty.
- See my Naturally Colored Cheesecake Hearts recipe for more details about using fruit and veggies to naturally color your cheesecake.
- Pour the plain cheesecake batter into the PushPan or a springform pan.
- Pour the colored cheesecake batter into squeeze bottles or zip-top bags.
Pipe on Design
- Pipe the outline of the daisy using the dark batter.
- I colored way too much batter (I’ve adjusted the amounts for you.) I didn’t want to waste it, so I kept piping over the design. That is why my cut cheesecake slices show the design so far down into the cake.
- Pipe the yellow batter into the center circle and add the pink into the petals.
- Pipe on a smiley face.
- Carefully carry your cheesecake to the oven and set it in your roasting pan. If needed, fill roasting pan with boiling water being careful to not spill any water into your cheesecake.
- Bake your cheesecake in a water bath for 45-50 minutes. The top will still jiggle, but look shiny and set.
- Remove from the water bath, set on a cooling rack, and cool at room temperature for an hour.
- Refrigerate for at least 4 hours. Remove from pan and serve.
Items used to create this project that are available on Amazon.com (commission earned for sales)
Make a creamy cheesecake and decorate the top of it with a pretty pink daisy using colored cheesecake filling. This Daisy Cheesecake makes a wonderful dessert for Mother's Day, Earth Day, a birthday, or and day.
- 1 cup graham cracker crumbs (from15 squares)
- 1/8 teaspoon cinnamon
- 1 tablespoon sugar
- 4 tablespoons (1/2 stick) butter, melted
- 24 ounces (3 blocks) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract or vanilla bean paste
- food coloring pink, yellow, and black
- 2 tablespoons cocoa powder
Set your cream cheese, eggs, and sour cream out on the counter for at least 1 hour so they come to room temperature.
Preheat your oven to 325 degrees.
Combine the graham cracker crumbs, cinnamon, sugar, and melted butter.
Press the mixture into the bottom and up the sides of the springform pan.
Bake for 10-12 minutes until fragrant and the edges begin to brown.
Allow the crust to cool completely.
Fill the roasting pan with about 1 inch of water.
Set it on the middle rack in the oven to get hot.
Beat 3 blocks of cream cheese on low speed until smooth, scraping down the sides of the bowl and the beater as needed.
Add 1 cup of sugar and beat until well combined.
Add three eggs, one at a time, beating until incorporated after each addition.
Add the sour cream and vanilla and beat until combined.
Pour 1/4 cup of the cheesecake batter into a small bowl and color it pink.
Color 2 tablespoons of the cheesecake filling yellow.
Pour 3 tablespoons of the filling into a small bowl and stir in the cocoa powder.
Add some black food coloring until you get a deep dark color.
Pour the plain cheesecake batter into your springform pan.
Pour the colored cheesecake batter into squeeze bottles or zip-top bags.
Pipe the outline of the daisy using the chocolate cheesecake filling.
Pipe the yellow cheesecake filling into the center circle and add the pink into the petals.
Pipe on a chocolate smiley face.
Carefully carry your cheesecake to the oven and set it into the water in your roasting pan.
Bake your cheesecake in a water bath for 45-50 minutes. The top will still jiggle, but look shiny and set.
Remove from the water bath, set on a cooling rack, and cool at room temperature for an hour.
Refrigerate for at least 4 hours. Remove from pan and serve.
Store in the refrigerator for up to 5 days.
This cheesecake recipe was originally posted on May 5, 2014.
from Hungry Happenings
Your mom deserves the world and she has earned lots and lots of treats. So check out some more Mother’s Day Recipes and let her relax in a pool of desserts.