– unsalted butter – granulated sugar – large egg white – vanilla extract – almond extract – all-purpose flour – baking powder – rainbow sprinkles*
Pre-heat the oven to 325ºF. Beat the cream cheese with an electric mixer for 4 minutes, until very fluffy and creamy. Add the sweetened condensed milk.
To a separate bowl, add the eggs, and mix them gently together. Add the eggs to the cheesecake batter. Add the lemon juice, the vanilla and almond extracts, and mix to combine.
Once the batter is ready, pour the sprinkles in and fold with a spatula once or twice just until mixed.
Pour the batter on the bottom of the cheesecake pan with the pre-baked crust. Wrap the bottom of the pan with foil, and place the pan on a larger oven-safe pan.
Add water to the pan, to create a water bath. This is just to guarantee that the cheesecake won’t crack. This is just an extra assurance.