Superman Cheesecake Recipe
Superman cheesecake is one of the most popular desserts around. It is a light, fluffy and decadent cheesecake. There are various layers to it. Eggs, soft cream cheese, sugar, and food coloring gel are combined to create the main and thickest layer.
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Servings: 8 people
Calories: 703kcal
Equipment
- bowl
- stand mixer
- Measuring Cup
- measuring spoon
- Roaster Pan
- Butter Knife
- Spatula
Ingredients
- Americolor Food Coloring Gel adjust as desired: Add Americolor Food Coloring Gel as desired to achieve the desired color and visual appeal for your cheesecake creation.
- 3 tbsp Unsalted Butter melted: Use three tablespoons of melted unsalted butter, adding richness and binding the crust ingredients together for a perfect texture.
- 2 cups Philadelphia Cream Cheese softened to room temperature: Include two cups of Philadelphia Cream Cheese, which, when softened, yields a velvety and creamy texture to the cheesecake filling.
- 6 tbsp Sour Cream: Add six tablespoons of sour cream bringing a tangy and luscious element to the cheesecake filling.
- 1 tbsp Sugar: Incorporate a tablespoon of granulated sugar enhancing the sweetness and texture of the crust.
- 1/2 cup Sugar: Incorporate half a cup of granulated sugar providing sweetness and balancing the flavors in the cheesecake.
- 3/4 cup Graham Cracker Crumbs: Utilize three-fourths of a cup of finely crushed graham cracker crumbs providing a delicious and crumbly base for the cheesecake.
- 2 large Eggs beaten at room temperature: Use two large eggs, beaten at room temperature, to contribute moisture and structure to the cheesecake filling.
- 1/12 tsp Salt: Add a pinch of salt to enhance the flavors and bring out the sweetness of the cheesecake.
- 1 tbsp Brown Sugar: Add a tablespoon of brown sugar contributing a subtle caramel-like sweetness and depth of flavor to the crust.
- 3/4 tsp Watkins Vanilla Extract: Include three-fourths of a teaspoon of Watkins Vanilla Extract imparting a rich and aromatic flavor to the cheesecake.
Instructions
- Preheat the oven to 350°F and grease a springform pan with cooking spray.
- Combine graham cracker crumbs, sugar, brown sugar, and melted butter in a medium bowl. Mix everything together until it’s well blended.
- Press the graham cracker mixture into the bottom of the prepared pan and bake for 8-10 minutes until the crust is set.
- In a stand mixer bowl, beat cream cheese on medium speed until it’s creamy and smooth.
- Add eggs one at a time; beat each egg until it’s just incorporated into the mixture.
- Add sugar, sour cream, vanilla extract and salt; beat the mixture until it’s smooth.
- Separate the cheesecake batter into 5 equal portions and add food colourings to each one. Mix everything until desired colours are achieved.
- Drop spoonfuls of the different coloured mixtures into the prepared crust and swirl them together with a knife or skewer.
- Bake the cheesecake for 40 minutes until the centre is just set. Turn off the oven and open the oven door slightly. Let the cheesecake cool in the warm oven for 1 hour.
- Run a knife around the edge of the pan to loosen it and let cool completely before serving.
Notes
– Use full-fat cream cheese for best results.
– Chill the cheesecake for at least 4 hours or overnight before serving.
– To store, wrap the cooled cheesecake tightly with plastic wrap and keep in the refrigerator for up to 3 days.
