Eggless Rainbow Cheesecake
This easy eggless New York Style Rainbow Cheesecake recipe is perfect for any party! Check out this link for an easy step-by-step recipe
Equipment
- 9 inch cake pan*
- whisk
- Spatula*
- electric beater*
Ingredients
Base
- 200 g Digestive biscuits*
- 100 ml Unsalted butter Melted
Filling
- 900 g Full fat cream cheese
- 1 1/4 cup Granulated sugar
- 1 cup Yogurt (or butter milk)
- 1/2 cup Full fat milk
- 3 tbsp All purpose flour*
- 2 tsp Vanilla extract*
- 2 tsp Lemon squeeze
- Gel food color*
- 3 tbsp cornflour* also known as cornstarch
Instructions
Base
- Preheat the oven to 390 F.
- Take a 9” cake pan, lay a parchment paper at the bottom and grease it as well as the sides, using melted butter
- Crush the digestive biscuits to crumbs.
- Mix the melted butter into the crumbs until thoroughly mixed.
- Press the crumbs onto the bottom of the greased pan using your palm or the flat bottom side of a cup.
- Bake it in the oven for 10 mins for the base to form. After this, keep the pan out and let it cool for 5 mins and pop it in the refrigerator till the filling is ready.
Cheesecake Filling
- Keep oven preheated at 390 F.
- In a large bowl, whisk the cream cheese.
- Add the sugar in two additions as you beat the cheese for about 2 minutes.
- Add corn flour, all purpose flour, vanilla extract, lemon juice and yogurt, one by one, whisking in between.
- Whisk for about 30 seconds to 1 minute.
- Add the milk and mix until you see no runny milk
- Divide the batter in the following way for each of the colors : 1 ½ cup - Red, 1 ¼ cup - Orange, 1 cup - Yellow, ¾ cup - Green, ½ cup - Blue and ¼ cup - Violet.
- Pour the batter into the previously prepared pan, in the following order: Red, orange, yellow, green, blue and violet, pouring very carefully in the center.
- Bake at 390 F for 20 minutes. Then reduce the temperature to 230 F and bake for another hour.
- Switch the oven off. Keeping the oven door slightly open, let the cake cool inside the oven for 1 hour.
- Now place the pan on a wire rack and let it cool at room temperature.
- Cover loosely with a foil and refrigerate it overnight or about 6 to 8 hours.
- After an overnight cooling, release the cake from the pan using a sharp knife.
- Slice and serve! (To see how to cut a clean slice, check out the heading " How to Make Perfect Rainbow Cheesecake" )
Video
Notes
TIPS :
- Make sure all the ingredients are at room temperature before using.
- If you want the same pretty colors that I got for this beautiful cheesecake, use gel colors. No other type of food color will get you the same results.
- Make sure not to overbeat your cheesecake, as it can cause cracks on its surface.
- You can also tightly wrap your springform pan with layers of foil to prevent leakage.
- Baking the cheesecake in a water bath can also help avoid cracks. But if you are lazy like me, I would skip it and follow the full recipe as it is. I have used this recipe multiple times without a water bath and have had no issues.
- Bang pan on counter 5 times to remove any air bubbles.
- DO NOT open the oven door in between the bake time. This will change the oven temperature and it may not bake evenly.