Rainbow Cheesecake

Have you ever made a cheesecake from scratch? I've made multiple cheesecakes in a variety of flavors (pumpkin and Oreo to name two of my favorites). Cheesecake is a decadent dessert that can be challenging to make from scratch until you get the hang of it. Enter, Instant Pot, the quickest, fool-proof way to make this delicious cake! 

So why use an Instant Pot for a cheesecake? When you bake a cheesecake in the oven, a water bath (click here to learn more) is often used to help the cake retain its moisture and not crack. Similarly, a water bath is used when you make a cheesecake in an Instant Pot. A great reason to make a cheesecake in an Instant Pot is because the method is much faster than baking a cheesecake in an oven. I love using my oven, but have found the Instant Pot a great alternative to my oven for certain recipes (I plan to share more Instant Pot recipes in the future). No Instant Pot, no problem, I'll share how to bake this cake in the oven too! 

I've had my Instant Pot for 2 years and have found that some things cook very well in an Instant Pot, with cheesecake being at the very top of that list. This week, I made classic cheesecake with a colorful twist. I started by prepping my springform pan and my ingredients. 

Now, if you choose to make a cheesecake you will need a springform pan (I used a 6 inch pan so it would fit into my Instant Pot). A springform pan is different from a regular cake pan because it has a release that allows you to remove the top of the cake pan from the bottom of the cake pan. You will also need a trivet if you choose to make a cheesecake in the Instant Pot. My Instant Pot came with a metal trivet, but I prefer to use this silicone trivet because it has handles which makes it SO EASY to pull your finished product out of the Instant Pot. 

Here are some additional notes about prepping your springform pan: 

• You will need to wrap the bottom and sides with a double layer of aluminum foil so your batter does not seep out of your pan.

• You will need to generously spray your springform pan with cooking spray before you add your crust, then batter.

• It is helpful, but not necessary, to place a circle of parchment paper to the bottom of your springform pan. 

Now that our springform pan is prepped, let's start on the crust. Preheat your oven to 375 degrees Fahrenheit. 

You will need to crush 7 graham crackers into fine cracker crumbs. I used cinnamon graham crackers. You can crush your crackers  in a plastic gallon size freezer bag with a rolling pin or in a food processor. In a bowl, you will need to add your crushed graham crackers, melted butter, and granulated sugar. Mix all three ingredients until the consistency resembles wet sand.

Use a measuring cup to press the graham cracker crumble mix onto the bottom and sides of your pan. Once your crust is formed, bake it in an oven preheated to 375 degrees Fahrenheit for 10 minutes. Remove the crust from the oven, and set aside to cool completely. Now, let's make rainbow batter!

Your cream cheese, eggs, and heavy whipping cream all need to be at room temp. In a large bowl, beat the softened cream cheese to break it up, no longer than 30 seconds. Slowly add in your sugar while you continue to beat your cream cheese, then add in your eggs, one at a time. Lastly, you will add in your whipping cream, vanilla, and lemon zest until all the ingredients are combined. Be careful not to over mix your batter. Now, for the colorful twist I was talking about.  

Divide your batter into 4 bowls (could be less or more depending on how colorful you want your cheesecake to be). Drop 1/2 teaspoon of food coloring gels into each bowl. My color choices were pink, purple, yellow, and teal. Once you have added food coloring gels to each bowl, stir each bowl of batter with a separate spoon until the color is fully blended. Now, let's put the batter into our prepared pan. 

The density of cheesecake batter will allow each layer of color to bake without sinking into the other color. It's science!! I started my first layer with purple, then pink, then yellow, then teal, then purple, and ended it with pink!! 

Ready, set, turn your Instant Pot to high pressure for 37 minutes. Make sure the "keep warm" button is off. Once your Instant Pot comes to pressure and your cheesecake bakes for 37 minutes, allow a natural pressure release for 30 minutes. Your cheesecake is now ready to come out of the Instant Pot. Using the handles of your trivet, gently lift your rainbow beauty out of the Instant Pot to cool for an hour before you transfer this into the fridge to chill for 8+ hours.  See the recipe below for detailed instructions on how to bake this cheesecake in an Instant Pot or an oven. 

And there you have it, almost instant rainbow cheesecake. Dessert is ready. I'll have mine with whipped cream and sprinkles! If you like cheesecake, try this recipe out! 

-XOXO-

Sally

RainBow Cheesecake Recipe

for the batter:

2 8 oz cream cheese blocks, at room temp

2/3 cup of granulated sugar

2 large eggs, at room temp

2 tsp vanilla extract

Zest of 1 lemon

¼ cup heavy whipping cream at room temp

Food coloring gels

For the crust:

7 graham crackers, crushed

1 tbsp granulated sugar

3 tablespoons butter, melted

Cooking spray

Prep your 6 or 7 inch springform pan by wrapping the bottom and sides up with a double layer of aluminum foil. Spray the pan with cooking spray and set aside. *Optional, put a piece of parchment paper to fit the bottom of the pan and place into the pan after you have sprayed it with cooking spray.

Preheat your oven to 375 degrees Fahrenheit. Crush your graham crackers in a food processor, or in a large Ziploc bag with a rolling pin. In a bowl, stir together your crushed graham crackers, 1 tbsp of granulated sugar, and melted butter until a consistency that resembles wet sand is achieved.

Using a measuring cup, press your graham cracker crust into the bottom and onto the sides of your prepared springform pan. Bake the prepared crust in an oven preheated to 375 degrees Fahrenheit for 10 minutes. Remove from the oven and set aside to cool completely while you prepare your batter.

To make the batter, beat your softened cream cheese to break it up, no longer than 30 seconds. While you are beating your cream cheese, add your sugar into the cream cheese in a steady stream. While you continue to beat your ingredients, add in your eggs one at a time. Lastly, add in your vanilla extract, zest of one lemon, and heavy whipping cream. Careful not to overbeat to avoid air bubbles.

Divide your batter into bowls, I used 4, and add a ½ tsp of food coloring gel to each bowl. Stir each bowl of batter until the color is fully incorporated.

Add each bowl of batter into your springform pan, one color at a time. The density of cheesecake batter will allow each layer to bake without sinking into the other to create a layered rainbow effect.

Instant Pot instructions:

To bake this cake in an Instant Pot, pour 1.5 cups of water into your Instant Pot. Place your trivet into your instant pot. Place your cheesecake onto your trivet. Place 1 loose layer of foil over the top of your springform pan, careful not to let the foil sink into the batter. Lock the lid of your Instant Pot, and turn the valve to “Sealing”. Press “Pressure Cook”, and make sure its on High. Enter 37 minutes, and make sure the “Keep Warm” button is off. After your Instant Pot comes to pressure and and cooks for 37 minutes, allow a natural pressure release for 30 minutes. Remove your instant pot lid, and carefully take your cheesecake out. Allow it to cool for an additional hour before placing it in the fridge to chill for at least 8 hours before serving.

Oven instructions:

Place your cheesecake into the center of a roasting pan or 9x13 inch pyrex dish. Pour water into the roasting pan or dish to the depth of two inches (the water will surround your springform pan). Make sure your springform pan is placed in the center of the water bath. Carefully place your springform pan in your water bath into an oven preheated to 350 degrees F. Bake for 35 minutes. Turn the oven off, and allow the cheesecake to cool in the oven with the door slightly open for 3 hours before removing from the oven.