Add a pretty decoration to the top of a delicious cheesecake for any special occasion. It's easy to make this Daisy Cheesecake using colored cheesecake filling.
I am in love with this Decorated Daisy Cheesecake. It's a perfect Mother's Day Recipe or Birthday Party idea. It would also be fun to serve at a wedding shower or even a springtime luncheon.
Not only is it made with a 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.
I've used cheesecake filling that's colored using food coloring to make Cheesecake Easter Eggs, Conversation Heart Cheesecakes, and Cheesecake Leaves and Pumpkins.
I've also created Naturally Colored Conversation Heart Cheesecakes using vegetables and fruits instead of food coloring. For this daisy cheesecake, I've used food coloring. If you prefer to use natural colorings be sure to check out that recipe.
Let's make a decorated cheesecake with a daisy design.
Ingredients
Crust:
graham cracker crumbs - Crush 15 squares or 7 ½ full rectangle graham crackers to get the crumbs for this recipe.
cinnamon - This is optional, but I think it adds a nice warm spice flavor to the crust.
sugar - Add sugar to the graham cracker crust so it browns better.
butter - You can use salted or unsalted butter for the crust. Either works fine.
Cheesecake Filling:
cream cheese - Use full-fat cream cheese for the best texture and flavor. Be sure to set it out at room temperature for at least 3 hours before mixing your cheesecake.
sugar - Use granulated sugar to add sweetness to the cheesecake filling.
eggs - They will add richness and structure to your cheesecake.
sour cream - This adds a nice tang to your cheesecake and makes the cheesecake silky smooth.
vanilla extract or vanilla paste - Use pure vanilla for the best flavor.
food coloring - To make the daisy design on top of the cheesecake, you'll need pink, yellow, and black food coloring.
cocoa powder - Getting a true black color is challenging, so adding cocoa powder to the cream cheese helps to darken the off-white filling's color without having to add too much food coloring.
Room Temperature Ingredients
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, and having no lip means it's easier to remove the cheesecake.
UPDATE: Sadly this pan is no longer being manufactured. You might be able to find some on Ebay or other sites.
But, I have found something even better!!!
You can use a traditional springform pan to bake your cheesecake. Just set the pan inside this Easy Bath Cheesecake Wrap Silicone Springform Pan Protector before placing it in your water bath and no water gets in.
Check out my Plain Cheesecake Recipe for detailed information.
Items used to create this project are available on Amazon.com (commission earned for sales).
Easy Bath Cheesecake Wrap -...Shop on Amazon 
Calphalon Simply Calphalon ...Shop on Amazon 
Squeezit Mold Painter Plast...Shop on Amazon
SET OF 2 -- 24 Oz. (Ounce) ...Shop on Amazon 
AmeriColor, Electric Pink, ...Shop on Amazon 
Americolor Soft Gel Paste F...Shop on Amazon 
AmeriColor, Super Black, .7...Shop on Amazon
Instructions
Make a 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 ½ 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.
Make the cheesecake filling.
- 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.
Color the filling.
- Pour ¼ 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.
Or use natural colorings instead.
- If you prefer to use natural colors, you can add about a tablespoon of raspberry puree for the pink, a ½ 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 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 your 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 to the petals.
- Pipe on a smiley face.
- Carefully carry your cheesecake to the oven and set it in your roasting pan. If needed, fill the roasting pan with boiling water being careful to not spill any water into your cheesecake.
Bake the cheesecake in a water bath.
- 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.
Storage
Store your cheesecake in the refrigerator. I suggest you place the cheesecake in a large airtight container so that it doesn't pick up any odors from the other food in the fridge.
It's also a good idea to lay paper towels on the underside of the container's lid and seal the container so the paper towels hang outside the container. This will keep the paper towels from touching the cheesecake but will allow them to wick up any moisture that forms inside the container.
More Decorated Cheesecake Ideas
Printable Recipe
This cheesecake recipe was originally posted on May 5, 2014.
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 any day.
- 1 cup graham cracker crumbs (from15 squares)
- ⅛ teaspoon cinnamon
- 1 tablespoon sugar
- 4 tablespoons (½ 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.
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Add the sour cream and vanilla and beat until combined.
-
Pour ¼ 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 to the petals.
-
Pipe on a chocolate smiley face.
-
Carefully carry your cheesecake to the oven and set it in 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.
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Katrina Bahl
Beth, I can't imagine "the Internet" without your presence. You are a bright, creative spot. I love your creativity! I too have felt the sting that you have described. But I hope that you continue to find a reason to keep sharing. Xoxo- K
beth
That's very nice to hear, Katrina. I know all of us fun food bloggers understand this challenge and are frustrated by it. It can be upsetting for sure, but I'm in a good place right now and will continue to blog:)
Christine's Pantry
I'm so sorry people steal your work, that's wrong!
Thank you for your hard work and lovely post. Keep blogging!
beth
It is a bummer, that's for sure. I'm so happy to have readers like you who are supporting what I do:) Thanks.
M DeMarco
If it's any consolation at all, I couldn't find your stolen daisy cheesecake recipe video on YouTube, so HA to whoever it was!
beth
It was actually my Conversation Heart Cheesecakes on You Tube. Several people have made videos using that project including NerdyNummies, who now has over 2 million followers.
M DeMarco
Accuse you of selling out because of sponsored posts?? Are they kidding? YOU'RE GIVING AWAY RECIPIES FOR FREE! I really do have a hard time understanding why folks don't give credit where credit is due. Don't they want to say "thank you" - not "screw you"? I can completely understand why you felt so broken-hearted.
beth
I'm so glad to hear you understand why bloggers do sponsored posts and appreciate your support!
Karyn Granrud
I hear ya! That situation just stinks. It's so hard not to take it personally and credit is so easy to give, yet it so often isn't. You always have such fun ideas and inspire me to think of new things to make. But then I get lazy... This cheesecake looks so fun and happy! It's perfect for summer!
beth
It sadly happens way too often to bloggers and it is terribly frustrating. You make so many wonderful desserts and I'm happy to know that I inspire you:)
Debbie W
I'm so glad that you're staying with blogging. I have those cute heart cheesecakes pinned to my Pinterest board...and of course it's direct to your site. (One of my earliest Pins) Wilton can thank you for selling more of those heart pans...LOL.
Love your new recipe. And I actually like the deeper design from you going over the design over & over again. Thanks for the tip about the push pan too. I'm had it on my Amazon wish list, but it's best to hear from someone who actually uses and likes it. Thanks! <3
beth
Thanks, Debbie:)
I just made another cheesecake in my pushpan then ordered a second one! I'm pretty sure all my other spring form pans will be tossed as soon as I replace them all (I have 8 in all different sizes.) I would highly recommend the pan.
www.holidaybuzzed.com
too cute and simple cheese cake. loved the other ideas too.. very lovely baking creation Beth
Heather Goodell
I'm sorry to hear that things have been so frustrating for you! I have looked to you for awhile now as inspiration to be a better blogger. Your creativity is unmatched.
doggmopp
You've don it again! This is one of the most creative ideas I have ever seen, Genius! Great Job! Keep up the good work and thank you so much for sharing.
beth
Thanks:) I really do love this cheesecake and am so excited about making more.
Fuchsi
Dear Beth, I've found your terrific blog a while ago and since then I check out nearly every day, if there's another one of your inspiring projects online.
It would be such a shame, if you gave up blogging - so, while I perfectly understand, how frustrating it is, what happenend to you, I hope, you still keep on sharing your ideas, because I'd really, really miss them, I'd miss your charming way of writing, your helpful explanations, your creativity ans most of all, I'd miss the warmth and heartiness, that shines through all your posts!
Wishing you all the best!
Fuchsi
(Please excuse my lacking english, I have far too less practice here...)
beth
Hi Fuchsi,
You are so kind. It really made me feel proud to know you think I have a charming way of writing. I'm so happy you follow my blog and look forward to my new projects. I will continue to blog because of readers like you. Knowing people like what I'm creating is what motivates me to continue.
Thanks:)
Carrie This Home
Your cheesecake turned out incredible! I'm so sorry so many people have taken advantage of your ideas. It's a sad but true fact about blogging, isn't it?
beth
Thank you Carrie. Yes, unfortunately it is one big problem about blogging.
Anonymous
I just found your blog today, and I must say that you do fantastic work. I wish I could duplicate your creations but have no artistic talents at all. Please keep up the great work because I love looking at all your pretties! I know how you feel about people taking your ideas and claiming them. I had a friend who wanted me to teach her how to make some of my crochet and knit things, so I did....until I found out she was selling them! I finally told her I wasn't willing to teach her if she was going to sell them. Then she wasn't interested in making them. I wouldn't have cared if she needed the money, but they are quite well off and I make and sell because we are on a fixed income. Sorry...shouldn't have vented here bu know how you feel!!
beth
I'm so happy you found my blog and do hope that you stop back by often. I really enjoy creating my fun food and sharing my ideas with my readers. Sorry to hear about your friend and I don't mind you venting here. I do think that is what this post is all about, aside from a really pretty cheesecake:)
Maria Kitching
This looks fabulous, the colours are so vibrant, summer fun.
Sarah Zimmerman
Beth, you are amazing. Don't let others get you down! I know it feels like we have to constantly police our work. I deal with stollen content all the time with my crochet patterns and photos 🙁 But I think you are destined for something big. Continue to do you and be proud of everything you have already done. You are an inspiration! Keep your head up! -Sarah @ Repeat Crafter Me
beth
Thanks, Sarah. It sure is frustrating that we even have to police our work. I was totally blown away that someone would have the nerve to take a tutorial of mine and publish it in a book. Being an honest person I can't even imagine doing something like that, but I realize now more than ever that there are a lot of people out there who are willing to do what it takes to make money.
I really appreciate your support and kind words of encouragement:)
rosana
show demais
Anonymous
I love your tutorials. I have shared some of your work on my facebook page (Pastryann Reposteria Artesanal) but I give your credit.... you´re amazing !!!
Pastry ann
beth
Thanks Ann, I always, always, always appreciate shares!!!!
Nadia Mari
Dear Beth, I came upon your post whilst thinking "I must check out what Beth is doing" and saw your absolutley fantastic cheesecake. Good on you for voicing your opinion and letting everybody know your feelings and what not giving credit where credit is due means to professional food bloggers like yourself.
I can only agree with all the people who have commented so far: Please don't give up blogging, find a new way that suits you, but don't give in to the people who are making life hard for you.
Thank you for your time, your talent and your inspirations which you share so readily with the baking community. Keep looking at your smiling cheesecake and keep up your spirits. Best regards from Germany!
beth
Thank you for your kind words, Nadia. I really love that I have been able to inspired people from all over the world, and love that we have had the opportunity to chat via e-mail on occasion. It is absolutely the best thing about blogging. I appreciate your support and will surely look to my smiling cheesecake when I'm feeling down.
jbateman
I think you and your blog is the BEST!! Hope to never lose you!!
jbateman
I think you and your blog is the best!! Hope to never lose you!
beth
That is so nice to hear. Thank you:)
Patti
Beth,
I am so sorry to hear of your woes.
I love, love, love, reading your blog.
I don't ever want you to stop doing what you so wonderfully do.
About the income, and everything that goes with it, I don't know how it all works.
I read many blogs, do some projects, and really just like knowing that I can actually do them.
But, if I get an idea from you, or another blogger, I give credit where credit is do.
If I make the exact same project I say so.
If I've changed it to something new and wonderful, I say where I got the original idea and tell of my changes.
Yes, OK, we all do kinda the same thing.
We bake, we make candy, we make ordinary things into extraordinary things by putting our own touches on it.
But the special twists and turns someone, like you for instance, gives a project makes it your own.
You should get credit for it.
Someone taking your ideas, putting them in a book, or claiming them as their own on national television, is the same thing as stealing money from your wallet!
Thief! Thief! Someone stop that guy! He stole that lady's purse!!!
Well, there is my rant on your behalf.
Don't let the suckers get you down.
Sugar hugs and chocolate kisses,
Patti L.
beth
Hi Patti,
Thank you so much for you support. It has been so nice to hear from so many readers on this subject. I do wish there were a code of ethics bloggers needed to sign before starting a blog, just so people would know what is acceptable and what is not. I do wonder what would have happened to my blog traffic had I actually been the one to show my Conversation Heart Cheesecakes on the Home & Family show. It would have been a nice way to expose my blog to a large audience.
I'm happy to hear that you give credit where credit it due. I know we are all inspired by each other, and that is what makes the blogging community amazing. I'm proud to be a part of it.