Step 1

Begin by adding the graham crackers into a food processor and blitz until you reach a crumb. Add the melted butter and blitz to coat the crumbs.

Step 2

Pour the biscuit crumb into a 9” springform cake tin. Use clean hands or the back of a tablespoon to firmly and evenly press the biscuit crumbs into the side and bottom of cake tin. Chill in the fridge for 30minutes.

Step 3

Add the water and gelatin to a small mixing bowl and mix until well combined. Allow to sit and ‘bloom’ for 5 minutes. Then microwave for 30seconds. Set aside.

Step 4

Add the cream cheese and condensed milk to a clean food processor. Mix until completely smooth. Scrape down the sides and bottom of the bowl with a spatula and add cream. Mix again until well combined. Lastly, add the melted white chocolate, melted gelatin and vanilla extract. Mix until very smooth.

Step 5

Split the mixture into 6 bowls. Colour each one in the colours of the rainbow using food gel colouring. Mix using a spoon until evenly coloured.

Step 6

Now, the next bit is a bit time consuming if you want each layer/color nice and clean and even. Begin by pouring the red mixture into the prepared pie crust. Place in the freezer or fridge to chill for 10-20 minutes to help it set. Then repeat with the rest of the mixture in the order of the rainbow.

Step 7

Once all the layers are in there, place in the fridge to chill overnight or at least 4 hours.

Step 8

Add the cream, condensed milk and vanilla extract to a large mixing bowl. Use an electric hand mixer to whip to stiff peaks. Place into a large piping bag fitted with an open star tip.

Step 9

Pipe swirls of cream on top of the cheesecake and sprinkle with rainbow sprinkles. Slice into 12 pieces to serve.

Step 10

This cheesecake can be prepared the day before it’s served and can be stored in an airtight container in the fridge for up to three days.