Our Sprinkle Cheesecake is the dessert of the summer, and it’s packing a punch with bright flavors. A butter-forward crust made with shortbread cookies cradles the smooth lemony filling brimming with colorful rainbow sprinkles. As gorgeous on the interior as it is on the exterior, this simple cheesecake is the perfect centerpiece for every dessert table.
Sprinkle Cheesecake
Makes 1 (9-inch) cake
Ingredients
- 6 tablespoons (84 grams) unsalted butter, melted
- 2 teaspoons (14 grams) molasses
- 4 cups (600 grams) shortbread cookie crumbs*
- 3 (8-ounce) packages (680 grams) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 1⁄2 teaspoon (1.5 grams) kosher salt
- 1 cup (240 grams) sour cream, room temperature
- 2 teaspoons (2 grams) lemon zest
- 2 teaspoons (8 grams) vanilla extract, divided
- 4 large eggs (200 grams), room temperature
- 1⁄2 cup (85 grams) rainbow sprinkles*
- 1 cup (240 grams) cold heavy whipping cream
- 1⁄2 cup (60 grams) confectioners’ sugar
- Garnish: rainbow sprinkles
Instructions
- Preheat oven to 350°F (180°C). Spray a 9-inch springform pan with baking spray with flour.
- In a medium bowl, whisk together melted butter and molasses until smooth; stir in cookie crumbs until well combined and mixture holds together when squeezed. Press into bottom and three-fourths up sides of prepared pan.
- Bake until fragrant and set, about 10 minutes. Let cool completely. Wrap bottom and sides of pan in a large piece of heavy-duty foil; place in a large oven bag, tucking ends so bag is flush with top edge of pan. (If you do not use an oven bag, wrap pan in a double layer of foil.) Reduce oven temperature to 325°F (170°C), and position oven rack in bottom third of oven.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, granulated sugar, and salt at medium speed until smooth and creamy, about 3 minutes. Add sour cream, lemon zest, and 1⁄2 teaspoon (2 grams) vanilla; beat until combined. Reduce mixer speed to low; add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl. Gently fold in sprinkles until just combined. Pour filling into cooled prepared crust. Place springform pan in a large roasting pan. Place roasting pan in oven, and add hot water to come 1 inch up sides of springform pan.
- Bake until cheesecake looks set but has a slight wobble to it and an instant-read thermometer inserted in center registers 150°F (66°C) to 155°F (68°C), 11⁄2 hours to 1 hour and 45 minutes. Carefully remove cheesecake from water bath, and let cool completely in pan on a wire rack. (Once pan is cool enough to handle, carefully remove oven bag and foil.) Refrigerate for at least 3 hours or up to overnight, loosely covering with foil only when completely cool to prevent condensation from forming on top of cheesecake.
- In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream, confectioners’ sugar, and remaining 1 1⁄2 teaspoons (6 grams) vanilla at high speed until stiff peaks form, 3 to 4 minutes. Spoon into a pastry bag fitted with a 1⁄2-inch French star piping tip (Ateco #866).
- Run a thin-bladed knife around sides of pan to loosen crust. Carefully remove cheesecake from pan, and transfer to a serving plate. Pipe whipped cream mixture on top of cheesecake as desired. Garnish with sprinkles, if desired. Refrigerate in an airtight container for up to 3 days.
