Mardi Gras is one of the things I miss the most about living in Louisiana. Going to watch the parades and people were so exciting. As a little girl it was a blast trying to collect as many beads as possible, and if you were lucky, you might just catch one that was unique…a souvenir to keep in your memory box.
I haven’t called Louisiana home in almost two decades and it’s hard to get over there with my family’s busy schedule so I usually make a traditional King Cake for Mardi Gras to celebrate.
I already have a recipe posted for King Cake so this year I decided to create something new… a bold, beautiful, delicious Mardi Gras Cheesecake. I’ve been obsessed with cheesecake lately so why not give it a try?
It was a little tricky having to layer the three colors, but take your time and you’ll be fine. If you find it hard to create the separate layers you can make a “camouflage” look by alternating colors as you pour in the filling. If you do that make sure that you don’t smooth the top out, try to let it level out so the colors don’t mix and make a yucky looking cake. You can always cover the whole thing with whipped cream and no one will know the difference!
One more very important thing….Don’t forget to hide the baby in the cheesecake. Everyone wants to get the slice with the baby! It’s tradition. You can find little plastic babies at places like Party City in the baby announcement section. Just push it down into the cheesecake near the edge, that way you’ll be able to cover the hole with whipped cream.
This cheesecake takes a little time to put together but the end result is pretty impressive.
Laissez les bon temps rouler! (Let the good times roll)
Check out my video below to see how to create a water-bath!
- 24 oreo cookies (you can use less if you don't want a thick crust)
- 3 T unsalted butter, melted
- 32 oz. cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 1.5 cups granulated sugar
- 1 cup sour cream
- 1 cup heavy cream
- 2 tsp vanilla extract
- food coloring- purple, yellow and green
- Preheat oven to 275° and line a 9" spring-form pan with parchment paper.
- Using a food processor, crush the oreos very finely.
- Combine the crushed oreos and melted butter with a fork until you have a "wet sand" consistency.
- Press the mixture into the bottom of the spring-form pan, making sure it is firmly packed.
- Place in the refrigerator to chill.
- Using a stand or electric mixer, beat the cream cheese, butter and sugar on medium-low speed until there are no lumps. This will take about 5-7 minutes.
- Add the remaining ingredients and beat on low speed until they are fully incorporated.
- Remember to scrape down the sides of the bowl through the entire mixing process.
- Split the mixture evenly into three bowls.
- Mix each one with a different color- purple, yellow and green. Add as much food coloring as you need for the desired color.
- Fill three pipping bags, one color per bag.
- Cut the tip off of the first bag and pipe it into the bottom of the cheeseake. Start at the inside edge and slowly pipe in a circle until you reach the middle. Use an off set spatula to smooth the top.
- Repeat these steps with the remaining colors.
- Place in a water bath and bake for 2 hours.
- Turn the oven off, prop open the door and let the cheesecake cool for another hour.
- Set the cheesecake on the counter to cool for one hour before placing it in the refrigerator.
- Chill overnight.