Funfetti Cheesecake
A fun, festive funfetti cheesecake that's perfect for birthdays. After all, where there are sprinkles, there's always something to celebrate!
Servings: 12 people
Ingredients
Crust
- 300 grams digestive cookies graham crackers work well
- 125 grams unsalted butter
Cheesecake Filling
- 600 grams cream cheese
- 180 grams granulated sugar
- 4 eggs
- 125 grams sour cream
- 2 teaspoons vanilla extract
- 15 grams all-purpose flour
- 3 tablespoons sprinkles of your choice
Equipment
- 9-inch springform pan
Instructions
- Preheat the oven to 300°F/150°C (conventional oven).
- Grease the springform pan and line it with parchment paper. Crush the cookies into fine crumbs. Melt the butter and mix it with the cookie crumbs until you have a sticky, crumbly mixture. Press the mixture firmly into the bottom and slightly up the sides of the pan (about 1 inch high).
- To make the cheesecake filling, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
- Stir the vanilla extract into the sour cream and add it to the batter while mixing. Add the flour and mix until smooth, but do not overmix.
- Fold in the sprinkles using a spatula. Pour the batter over the crust and smooth the top.
- Bake the cheesecake for 60 minutes in the preheated oven.
- Turn off the oven and let the cheesecake cool inside with the oven door slightly open. Once it reaches room temperature, transfer it to the refrigerator and chill for at least 4 hours to set.
- Serve with whipped cream and decorate with extra sprinkles.
Tips
- If your oven door won’t stay slightly open, place a wooden spoon in between to keep it ajar.
- Want to add extra flavor? Spread a layer of lemon curd over the cheesecake before serving.
How to store
Store in the refrigerator for 3–4 days. You can also freeze it: wrap individual slices tightly in plastic wrap and store for up to 1 month. Thaw in the refrigerator before serving.