Fruitloops Rainbow Cheesecake Recipe

Posted by
Rate It!
Fruitloops Rainbow Cheesecake
Add your photo!
Ingredients
12
Count
Nutrition
605
Calories
Total time
50
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Making the crust:
  2. Preheat oven to 250 F and adjust the rack to the lower middle position.
  3. Grease a springform pan with 1/2 Tbsp of softened butter.
  4. It is a good idea to wrap your springform pan in foil to prevent leaking.
  5. Combine crushed fruit loops and butter.
  6. Spread mixture evenly in pan with a flat-bottomed measuring cup.
  7. Bake for about 5- 10 min until slightly toasted and fragrant.
  8. Cool on a wire rack.
  9. Making the filling:
  10. Set oven to 500F.
  11. Beat cheese in a bowl for 1 minute on low speed.
  12. Add salt and half the sugar, then beat.
  13. Add remaining sugar and beat.
  14. Add sour cream, lemon, and vanilla and beat.
  15. Add yolks and beat.
  16. Add eggs, two at a time and beat.
  17. (Tip: Before you add the eggs make sure there are no clumps or air pockets. These will cause cracks in your cheesecake. Do not mix longer than necessary.)
  18. Now color your filling:
  19. Divide the plain filling into five equal parts.
  20. Mix and match your basic colors of food dye to make an array of colors and color each cup of filling a different color.
  21. Slowly pour layer by layer into prepared crust. POUR FILLING EXACTLY INTO THE CENTER EACH TIME. Filling will spread on its own.
  22. Baking and cooling:
  23. Get a pan larger than your springform pan (it should be at least 2-3 in deep).
  24. Place the cheesecake pan in the larger pan and put in oven.
  25. Quickly fill the pan with water at least halfway up the springform pan(using a pitcher prevents spilling any water).
  26. Bake cheesecake for 10 min at 500F.
  27. Without opening oven door, decrease oven temperature to 200F.
  28. After 45 min check the center of your cheesecake with a cooking thermometer. Once your cheesecake reaches an internal temperature of 150 remove it from the oven.
  29. Transfer the cake to a wire rack and cool for 2-3 hours at room temperature
  30. Wrap cheesecake and cool in for at refrigerator for 3 more hours.
  31. *Your cheesecake can be refrigerated for up to 4 days.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 605.32 Kcal (2534 kJ)
Calories from fat 111.92 Kcal
% Daily Value*
Total Fat 12.44g 19%
Cholesterol 68.9mg 23%
Sodium 72.9mg 3%
Potassium 1696mg 36%
Total Carbs 99.1g 33%
Sugars 25.98g 104%
Dietary Fiber 17.88g 72%
Protein 28.67g 57%
Vitamin C 13.4mg 22%
Vitamin A 0.1mg 3%
Iron 45.7mg 254%
Calcium 239.7mg 24%
Amount Per 100 g
Calories 751.15 Kcal (3145 kJ)
Calories from fat 138.88 Kcal
% Daily Value*
Total Fat 15.43g 19%
Cholesterol 85.5mg 23%
Sodium 90.46mg 3%
Potassium 2104.58mg 36%
Total Carbs 122.97g 33%
Sugars 32.23g 104%
Dietary Fiber 22.19g 72%
Protein 35.58g 57%
Vitamin C 16.6mg 22%
Vitamin A 0.1mg 3%
Iron 56.7mg 254%
Calcium 297.5mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 12.3
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • high fiber

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top