yen and yang cheesecake (food coloring blue and pink)

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup sugar
• 32 oz cream cheese, softened
• 1 cup sour cream
• 1 cup sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon blue food coloring
• 1/2 teaspoon pink food coloring

Instructions

1. Preheat oven to 325°F. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into a 9-inch springform pan.
2. Beat softened cream cheese until smooth. Add sour cream and 1 cup sugar, mix well.
3. Add eggs one at a time, beating on low speed after each addition. Stir in vanilla extract.
4. Divide batter evenly into two bowls. Add blue food coloring to one bowl and pink to the other, stirring until evenly colored.
5. Pour blue batter into one half of the prepared crust. Pour pink batter into the other half, filling to the top.
6. Using a knife or skewer, swirl the two colors together in a yin and yang pattern.
7. Place springform pan in a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
8. Bake for 55-65 minutes until the center is almost set but still slightly jiggly.
9. Turn off oven and crack the door open slightly. Let cheesecake cool in the oven for 1 hour.
10. Remove from oven and refrigerate for at least 4 hours or overnight before serving.

Notes

• Use a water bath to ensure even, creamy baking and prevent cracks
• Gel food coloring works better than liquid for more vibrant colors
• Allow cream cheese to reach room temperature for smoother mixing
• Run a thin knife around the edges before cooling to help prevent cracks
• Store covered in the refrigerator for up to 5 days or freeze for up to 2 months
• Use a offset spatula or bench scraper to swirl the colors cleanly