Rainbow Cheesecake Recipe
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The rainbow cheesecake is one of the recipes to prepare if you want to serve a not too sweet dessert, nice to see and good to eat. At first glance, it seems a difficult recipe but in reality what you need is a bit ‘of time because to compose the layers it is necessary that the cheesecake is continuously cooled in order to prevent the various colors from mixing.
The peculiarity of this recipe is that it is not made with biscuits, those that are usually used for the crust, but with almond flour: this makes it gluten-free and also suitable for those who are following a ketogenic diet or a low carbohydrate diet (replacing sugar with one of the many natural substitutes, for example xylitol). No gelatine is used.
Another fundamental element is the colors of the various layers: you can use food colorings in gel or paste (like these by Wilton, which I use when I don’t use natural colors. They have no taste and are also gluten-free.You can find the whole range here), but also 100% natural colors.
If you decide to go for the natural colors, here’s how you can get the ones you have to use for your rainbow cheesecake (but also for the rainbow cake or the red velvet):
- Green: spinach juice, spirulina;
- Red: beetroot juice;
- Orange: carrot juice or purée;
- Yellow: egg yolk;
- Blue: red cabbage purée;
- Violet: blueberry juice or purple potato purée.
Remember that if you decide to go natural, you will always have to balance the liquids and solids in the recipe otherwise, your mixture will be too liquid and therefore will never solidify or will take too much.
For this cheesecake, it is necessary to use a push pan (like these), in order to prevent the cheesecake from breaking out when you remove it.
This is my recipe for a truly irresistible, beautiful and good cold rainbow cheesecake; at the end of the recipe, you will find some tips and suggestions to prepare it at home, with some ideas on how to substitute some ingredients so that the final recipe will perfectly suit your needs.
Ingredients for a 20 cm pan
For the crust
- 300 grams almond flour di farina di mandorle
- 2 tablespoons peanut butter
- 2 tablespoons cold watera
For the cream
- 300 grams double cream
- 800 grams cream cheese
- 4 tablespoons caster sugar or, like in this case, xylitol
- Purple food colouring
- Green food colouring
- Yellow food colouring
- Orange food colouring
- Red food colouring
- Blue food colouring
- Prepare the crust by mixing almond flour, peanut butter, and water so to create a homogeneous and quite sticky mixture. Pour the mixture into the pan, press it well with your hands or with the back of a spoon then put it in the refrigerator for at least 30 minutes;
- Prepare the cream by mixing the spreadable cheese with the sugar until a creamy and soft mixture is obtained. Add, always continuing to whisk with an electric mixer, the cream until the ingredients are well amalgamated;
- Divide the cream into 6 bowls (calculating 3-4 tablespoons per bowl) and color each bowl with a different color. The dye should be added gradually so as not to overdo the color;
- Pull out the pan with the crust and pour the purple mixture, making sure to distribute it evenly. Put in the freezer for 30 minutes;
- Pull out the pan with the crust and pour the blue mixture, making sure to distribute it evenly. Put in the freezer for 30 minutes;
- Pull out the pan with the crust and pour the green mixture, making sure to distribute it evenly. Put in the freezer for 30 minutes;
- Pull out the pan with the crust and pour the yellow mixture, making sure to distribute it evenly. Put in the freezer for 30 minutes;
- Pull out the pan with the crust and pour the orange mixture, making sure to distribute it evenly. Put in the freezer for 30 minutes;
- Pull out the pan with the crust and pour the red mixture, making sure to distribute it evenly. Put in the freezer for 30 minutes;
- Once the last 30 minutes have elapsed, remove the cheesecake from the freezer. Remove the bottom of the pan by putting a hand on the bottom and pushing with the other or by place the cake tin on a glass and pushing;
- Leave the cheesecake out of the fridge for 5 minutes before cutting it if it will be served immediately or put it in a cake holder and place it in the fridge waiting to be cut.
Preparation time: 4 hours
Tips and tricks for your rainbow cheesecake
- You can replace the cream with greek yogurt; in this case, it will not be necessary to whip the mixture, but it will suffice to work it well with a spoon;
- If you do not want to use sugar, use one of its substitutes: in this case, for example, the recipe works very well with xylitol powder but does not work if you use liquid stevia;
- The rainbow cheesecake is kept well in the refrigerator for 3 days; you can also place it in the freezer and consider it like an ice-cream cake. In this case, the consumption time will lengthen up to even one week;
- For the classic crust, use dry biscuits, whisk them together with peanut butter in a food processor and add water as needed to get a sticky mixture.
[Pictures by Giuseppe]