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Eggless Rainbow Cheesecake

Midhun Vasan
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
Prep Time 40 mins
Cook Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 1 9" cake

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.
    different colored batter placed in bowls
  • 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" )
Keyword eggless, rainbow cheesecake
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