No-Bake Pastel Rainbow Cheesecake Recipe

Instructions

To make the custard:

1. Add sugar to egg yolk and mix, then add cornstarch and vanilla bean paste and mix.
2. Add some warm milk and mix, then add the rest of the milk and mix.
3. Boil over low heat until large bubbles rise, then add butter and mix.
4. Put it in a bowl and close it with plastic wrap to prevent air from entering, then cool it.

To make the cheesecake:

5. Add powdered gelatin to cold water, mix, and soak for at least 15 minutes.
6. Gently mix cream cheese at room temperature, add sugar and condensed milk, and mix.
7. Add vanilla extract and lemon juice and mix, then mix custard cream and mix into the cheesecake batter.
8. Heat the soaked gelatin in a microwave for about 30 seconds to melt it, then add it to the cheesecake batter and mix.
9. Whip about 40-50% of the fresh cream and add it all to the cheesecake batter and mix evenly.
10. Heat it in the microwave for about 20 seconds to make it thinner.
11. Divide the cheesecake dough into 70g, 130g, 190g, 250g, and 300g portions and color with coloring.
12. Pour the dough into the center of the mold in order, starting with the largest amount, and put it in the refrigerator for about 10 minutes.
13. Add the melted butter to the crumbled whole wheat cookies, mix, then place on the cheesecake and flatten.
14. After hardening in the refrigerator for 3-4 hours, decorate the top with whipped cream.