Tie-and-Dye Marble Cheesecake

Ingredients:

Cake

• 2 cups crushed graham crackers (about 18 whole crackers)
• 110 g butter, melted
• 2 tablespoons of sugar
• A pinch of fine salt

Cheesecake

• 980 g of cream cheese
• 1 and 1/4 cups sugar
• 450 g sour cream, room temperature
• 1 cup heavy cream
• 4 large eggs
• 1 teaspoon vanilla extract
• Juice of 0.5 lemon
• Neon blue, pink, and purple food coloring
• Yellow food coloring
• Whipped cream, for serving
• Special equipment: a large 25cm springform cake pan and a wooden skewer

Preparation:

1. Position the rack in the center and preheat the oven to 160°C.
   
   CakeMix the crumbled graham crackers, butter, sugar, and salt and press the mixture into the bottom of a 10-inch springform pan. Bake for 15-18 minutes, until golden brown. Let cool completely. Line the bottom and sides of the pan with a large piece of foil and set the pan on a baking sheet.
2. FillingIn a large bowl, beat the cream cheese and sugar with a mixer on medium speed for 1 minute. Add the sour cream and mix until combined. Pour in the heavy cream and mix until combined. Beat in the eggs by hand, one at a time. Then, also by hand, beat in the vanilla and lemon juice until combined (if you overmix, the cheesecake may turn into a soufflé).
3. Using a ladle, pour the mixture into four separate bowls. Color each bowl a different color: blue, pink, purple, and yellow. Add enough food coloring to make the color very vibrant and saturated.
4. Using an ice cream scoop or other large spoon, gradually pour the curd mixture of all colors over the crust, alternating colors. Using a wooden skewer, make sure it reaches the very bottom and, as you pull it through the mixture, blend the colors together to create an intricate, swirling pattern. Place the mold on a baking sheet. Pour enough water into the pan to come halfway up the mold.
5. Bake for about 1 hour and 20 minutes, until the edges of the cheesecake are set but the center is still slightly jiggly. Turn off the oven and leave the cake in for another hour. Transfer the pan to a cooling rack. Run a knife around the edges of the pan and let it cool to room temperature. Cover and refrigerate for at least 8 hours.
6. Unmold the cheesecake and place it on a serving platter or cake stand. Serve sliced ​​and topped with a dollop of whipped cream.