Funfetti Cheesecake With Britannia The Laughing Cow Cream Cheese For A Birthday Treat

Channel the spirit of childhood whimsy with this simple cheesecake recipe. Loaded with Britannia The Laughing Cow Cream Cheese, sprinkles and a subtle vanilla flavour for the perfect birthday celebration.

Britannia The Laughing Cow

Updated Dec 17, 2024, 08:16 PM IST

A Funfetti Cheesecake is the ultimate celebration of joy and indulgence, transforming the classic creamy dessert into a vibrant, playful culinary masterpiece. This delightful confection begins with a buttery biscuit base, typically crafted from crushed graham crackers, which provides a robust foundation for the luxurious filling. The Britannia The Laughing Cow Cream Cheese mixture is whipped to silky perfection, studded generously with rainbow sprinkles that burst through the smooth, rich texture like edible confetti.

The cake's colour palette is a whimsical explosion of pastels and bright hues, ideal for children’s birthday parties (and adults who enjoy a touch of whimsy). Each slice reveals a speckled interior, where hundreds of tiny colourful sprinkles create a festive mosaic within the creamy white backdrop. The top is often adorned with delicate piped whipped cream rosettes and an additional scattering of sprinkles, making it as visually stunning as it is delectable.

Funfetti Cheesecake Recipe - Serves 16

Prep time: 30 mins, Cooking time: 1 hour 10 mins, Cooling time: 4 hours

A burst of fun and flavour, this funfetti cheesecake is the perfect treat for kids and adults alike.

Ingredients

For the Crust:

Quantity	Ingredients
1 ½ cups	Graham cracker crumbs
⅓ cup	Granulated sugar
6 tbsp	Butter, melted

For the Cheesecake:

Quantity	Ingredients
900 gms	Britannia The Laughing Cow Cream Cheese, room temperature
1 cup	Granulated sugar
⅔ cup	Sour cream, room temperature
2 tsp	Vanilla extract
¼ tsp	Almond extract
¼ tsp	Salt
4	Large eggs, room temperature
1 cup	Rainbow sprinkles
For serving	Additional sprinkles and whipped cream

Method

Preheat your oven to 175°C.

In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and the crumbs are evenly coated.

Press the crumb mixture firmly along the bottom of a 9-inch springform pan, ensuring it extends partially up the sides. Use the back of a spoon to compact the crumbs as much as possible.

Bake the crust in the preheated oven for 10 minutes. Once done, remove it from the oven and reduce the temperature to 165°C. Set the crust aside to cool.

In a large mixing bowl, beat the Britannia The Laughing Cow Cream Cheese and granulated sugar together using an electric mixer with a whisk attachment. Beat on medium speed for 2-3 minutes, or until the mixture is smooth and creamy.

Add the sour cream, vanilla extract, almond extract, and salt. Continue to mix until all ingredients are fully combined.

Crack the eggs into a small bowl and lightly whisk them with a fork to break up the yolks.

Gradually add the eggs to the cream cheese mixture, one-quarter at a time, mixing on low speed after each addition. Be sure to mix gently to avoid over-beating, as this can cause the cheesecake to crack during baking.

Once the eggs are fully incorporated, use a rubber spatula to fold in the rainbow sprinkles. Scrape down the sides and bottom of the bowl to ensure even distribution of the sprinkles.

To prevent water from leaking into the cheesecake, wrap the bottom and sides of the springform pan in three layers of aluminium foil.

Alternatively, you can place the 9-inch springform pan inside a 10-inch cake pan to create a water bath. The larger pan will help regulate the temperature while baking.

Pour the cheesecake batter into the cooled graham cracker crust, smoothing the top with a spatula.

Place the springform pan inside a larger roasting pan or baking dish. Add hot water to the larger pan, ensuring the water level reaches about halfway up the sides of the springform pan.

Bake the cheesecake at 325°F (165°C) for 70 minutes. The edges should appear set, while the centre should jiggle slightly when gently shaken.

Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the warm oven for 30 minutes.

After 30 minutes, remove the cheesecake from the oven and allow it to cool at room temperature for 1 hour.

Once it has cooled, cover the cheesecake and refrigerate it for at least 4 hours, or preferably overnight, to allow it to set completely.

Once the cheesecake has fully chilled, run a knife around the outer edge to loosen it from the springform pan.

Carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter.

Garnish with whipped cream and additional rainbow sprinkles for a festive touch.

Slice and serve your funfetti cheesecake chilled, making it the perfect sweet treat for any celebration or special occasion!

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