Rose Cheesecake| Instant Pot Eggless Cheesecake

This Rose Cheesecake is incredibly delicious, perfectly creamy, eggless, addictive and wonderfully rich with subtle floral flavor. Topped with edible silver leaf, pistachios and rose petals, its bound to impress both with its appearance and stunning flavors. Plus its hassle-free to make – no water bath needed.

Rose Cheesecake

If you are looking for a easy impressive treat to serve during the festive season, this rose flavored eggless cheesecake will have everyone asking for an extra slice. Its packed with floral goodness, is not overtly sweet and is ridiculously easy to make. All you need is your instant pot and basic ingredients. Making cheesecake in an instant pot requires very less efforts & time than baking it in a traditional way. Plus, it turns out much lighter and creamier than the baked version. My recipe uses minimum ingredients and makes an incredibly delicious treat that’s a crowd pleaser.

Ingredients to make Eggless Rose Cheesecake

• Cream Cheese: Full-fat cream cheese is the key ingredient to make silky, rich and creamy cheesecake. I use Philadelphia full fat cream cheese for the best results. Make sure you use blocks of real cream cheese at room temperature, not the cream cheese spread.
• Greek Yogurt: Most cheesecake recipes use either heavy cream or sour cream. My recipe uses hung Greek yogurt for the soft texture. Alternatively, you can use sour cream
• Graham Crackers: I have used crushed Graham Crackers for the crust. Alternatively, you can use McVitie digestive biscuits, rolled oats powder, or ParleG. If you are looking for gluten free options use gluten free vanilla cookies or shortbread.
• Corn starch: Addition of corn starch in the cheesecake batter helps it from cracking and makes the cake easier to cut into slices. It is the vital ingredient that helps thickening the eggless cheesecake. Corn flour is a yellow powder made from finely ground, dried corn, while corn starch is fine white powder made from starchy part of corn kernel. Both go by different names depending on where you live. If in India it goes by the name corn flour.
• Rose Extract/ Essence: I have used Rose Essence to add subtle rose flavor to this cheesecake. Rose extract/ essence is a concentrated form, hence gives that unique floral flavor and delicate fragrance to the cheesecake. Don’t skip this ingredient. Rose Essence is easily available in the Indian groceries and on amazon too.
• Red Food Color: Gives a beautiful pale pink color to this cheesecake.
• Edible Silver leaf : I source mine from India. You can easily find it on amazon. Decorating with edible silver is totally optional, but addition of it gives it a more festive mithai look.

Equipment

• Food processor or hand mixer
• Instant pot : I have used my 6 quart instant pot for this recipe
• Trivet
• Springform pan: I have used 6″ Wilton springform pan in my 6 quart instant pot and it fits well. You can also use a cake push pan

How To make a perfect Rose Cheesecake:

Crust

• I used 7 sheets of honey flavor graham crackers for the crust. Use a blender or a food processor to grind them. 7 sheets of crackers gives approximately 1 cup of crushed crackers. Alternatively use 1 cup of crushed digestive biscuits.
• Mix crushed crackers with 2 tbsp of unsalted melted butter. Addition of butter not only adds flavor but also works as a binding agent for the crust.
• Mix the ingredients well. If the crust sticks together this should indicate that you have enough butter for it to hold together in the pan. If the crust looks dry and cracks then feel free to add more melted butter to it.
• Prepare your springform pan by lightly greasing it with butter and line it with parchment paper.
• Add the crumbs to the pan, spread them evenly with your spatula. Use a measuring cup or straight sided drinking glass to firmly press the curst into the bottom of the pan and all the way up the sides. This will ensure that the crust is evenly distributed and is tightly packed and compact.
• Freeze the crust for 15 minutes while you prepare the filling.

Cream Cheese filling

How to make Hung Greek Yogurt:

• I use Fage Total Plain Greek yogurt in this recipe as it makes the cheesecake creamy. Make the hung yogurt ahead of time.
• You will need 1 deep bowl, colander or strainer, 1 muslin cloth or clean cotton cloth, 1 heavy pan or bowl.
• Firstly line the strainer on a bowl. Then line the muslin cloth on the strainer.
• Pour the Greek Yogurt. I added 1.5 cups of yogurt. Bring the four edges of the cloth together and tie a knot to seal the yogurt.
• Gently squeeze out the whey. Place a heavy bowl or iron pan on the tied muslin cloth.
• Make sure the strainer doesn’t touch the whey collected in a deep bowl
• Refrigerate the whole thing thing for minimum of 4-5 hours. I leave it in the refrigerator overnight.
• Drain the whey and store the hung yogurt in the refrigerator.

Use Room Temperature ingredients

Its best to use the ingredients at room temperature. The cold ingredients either make the filling gritty or lumpy. In order to make a smooth cream cheese filling make sure you bring the cream cheese and hung yogurt out of the refrigerator in advance.

Combine & Assemble the filling

• Mix 2 tbsp cornstarch and 2 tbsp water in a small bowl to form a smooth slurry.
• In a food processor add cream cheese, Greek yogurt, powdered sugar, cornstarch slurry, food color and rose essence, combine until smooth.
• Make sure you don’t overmix as it adds too much air to the batter and air bubbles in cheesecake.
• Pour the batter over the crust in a pan, gently spread the filling. Tap the the springform pan gently against the counter to remove any air bubbles. Cover top with a paper towel then with foil.

Cook the Cheesecake:

Pour 1 cup water into the instant pot, then add the trivet. Gently place the pan in the instant pot. Close the lid, set it to “Sealing” and cook the cheesecake on high pressure for 35 minutes.

Cool and Chill the Cheesecake

• Once the cheesecake is done cooking, allow the pressure to naturally release for 25 minutes, quick release the remaining pressure.
• Remove the pan from the instant pot and transfer it on a cooling rack. Allow it to completely cool. Use a paper towel to gently blot up any condensation that may have settled on the top.
• Cover with a cling warp & transfer it to the fridge to chill and set for 24 hours.

Garnish and Serve Rose Cheesecake:

• Just before serving, peel the cling wrap.
• Run a pairing knife around the edge of the cheesecake to gently loosen it from the sides of the pan. 
• Remove side ring from the springform pan.
• Decorate with edible sliver leaf, dried rose petals and pistachios.

What is a Springform pan?

A springform pan is a round pan with removable side and bottom. The side of the pan is attached with a clamp, allowing you to release the spring when you want to remove the sides of the pan. I have used 6″ inch springform pan that fits in my 6 quarts instant pot. I have cooked this cheesecake for 35 minutes. So if you change the size of the pan you need to adjust the cooking time.

How To prevent cheesecake from cracking

• Make sure all your ingredients are at room temperature – cream cheese and hung yogurt
• Do not aerate or overmix the cheesecake filling. Use a hand mixer to the lowest speed setting to whisk.
• Both over cooking and under cooking can cause it to crack. Make sure you follow the directions to the recipe to a T.
• Allow the cheesecake to cool until warm or room temperature. This slow cooling process ensures that your cheesecake wont crack during cooling.

How long does the Rose Cheesecake last?

The cheesecake keeps well in a closed container or wrapped in cling film in the fridge for about 5 days. But honestly it never lasts that long with all those lovely floral flavors involved.

Variation

If you don’t have rose essence you can add 1 tbsp pure vanilla extract, 1tsp cardamom powder, 1/4 tsp nutmeg powder, 10-15 strands of pounded saffron. The flavor profile will be totally different, more like Shrikhand but will taste equally delicious.

Other dessert recipes you may like :

Mango Shrikhand |Amrakhand

Funfetti Cheesecake

If You Have Tried This Recipe, I Would Love To Hear Your Feedback:

If you make this recipe, be sure to leave a comment. Above all, I love to hear your feedback and I do my best to respond to each and every comment. And of course, if you recreate this recipe, please rate below and don’t forget to tag me on Instagram: @keencuisinier