simple Instant Pot Rainbow Cheesecake | How To make Rainbow Cheesecake | No Gelatin | Baked Cheesecake



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


The swirls of homemade cheesecake in all the colors of the rainbow with homemade natural food gels. Beyond being beautiful, this cheesecake is silky, smooth, light, and tasty all at the same time. It’s the kind of cheesecake that needs no topping.

Homemade Natural Food Colors & Gels Link: https://bit.ly/3kJ7pCA
Instant Pot Cheesecake Playlist Link: https://bit.ly/31OZcnE

If you make this recipe, share your food photo with hashtag #chillipotkitchen on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you!

How to make this Cheesecake without eggs:
1. Skip the 2 teaspoons of flour called in the recipe.
2. Substitute eggs with 2 tbsp of cornstarch mixed in 2 tbsp of water and 1/3 cup sour cream and follow the remaining recipe as is, making sure not to over mix the batter.

Prep Time: 15 minutes
Active Standing Time: 15 minutes
Cook Time: 1 hr(Includes Pressure built-in & release)
Total Time: 6 to 8 hours (Includes Chilling)
Yields: 6 to 8
Cost: $6 (approximate)
Instant Pot Model: 6 Qt DUO (USA: https://amzn.to/2Cu0sUC) (India: https://amzn.to/3iEZODc)
7-inch Springform pan: (USA: https://amzn.to/2XWQOkE) (India: https://amzn.to/31QDeR5)

Nutrition: (approximate)
Serving Size :1 cut (106 g)
Calories: 360 kcal | Carbohydrates:23g | Protein: 8g | Cholesterol: 140mg | Fat: 27g | Sodium: 380mg | Sugar: 17g

Ingredients:

1. For The Crust:
• Oreo- 10 Cookies or any base of your choice (120gm)
• Butter- 2 Tbsp

2. For The Filling:
• Cream Cheese- 16 oz
• Sugar- ½ Cup
• Eggs-2 + 1 EggYolk
• All-Purpose Flour- 2 Tbsp
• Vanilla Extract- 1 Tsp
• Colors- Of your choice (I used Violet, Blue, Green, Yellow, Orange, Red)

Instructions:
• Line the bottom of a 7-inch cake pan with a removable bottom with parchment paper.
• Coat the sides of the pan and the parchment paper with cooking spray. •
• To prepare the crust: In a blender or mixer jar, add the biscuits and crush it into powder and then add melted butter and mix it until just combined.
• Pour the Oreo crust mixture into the prepared pan and evenly press onto the bottom. Freeze the crust for 20 minutes while you prepare the filling.
• To prepare the filling: Add the cream cheese, and pulse until smooth, a few seconds; do not overmix. Then add sugar, flour, and vanilla extract pulse until well combined. Add the eggs and yolk, one at a time, and pulse one or two times after each addition until just combined. Gently stir the filling with a rubber spatula until well combined.
• Divide the batter into the cups of your choice according to your color preference. Tint each of the plain batters with different food colors, adding in the order listed in the ingredient list.
• Tap the pan gently on the countertop so that any air bubbles in the batter rise to the surface. Most of the air bubbles will burst as you tap the pan but if not, burst them with a toothpick. This helps to acquire a smoother surface.
• Pour 1 to 1.5 cups water into the inner pot.
• Cover the top of the pan with a paper towel and put an 8-inch sheet of aluminum foil over the top, crimping down the foil around the sides of the pan to secure the paper towel in put. put the pan on the rack in the Instant Pot.
• Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 37 minutes at high pressure.
• Let the pressure release naturally; this will take 10 to 15 minutes. Open the pot and, wearing heat-resistant mitts, lift out the cake pan. Remove the foil and paper towel, then dab off any liquid that may have accumulated on top of the cheesecake with another paper towel. do not worry if a 1-inch circle in the middle of the cake is a bit jiggly; the cake will continue to cook as it cools.
• Let the cheesecake cool on the counter for about 1 hour. cool in the fridge for 6 to 8 hours.
• To remove the cheesecake from the pan, carefully run a butter knife around the inside edge of the pan and down the sides. If your pan is a push pan type, put it on an empty glass cup and gently push down on the top edges of the pan. This will assist the cake to release from the pan sides. If using a springform pan, unclasp the collar on the pan and lift it off. Transfer the cheesecake to a platter. Refrigerate for up to 5 days.
• cut into wedges and serve cold

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