Americolor Soft Gel Paste in 107 Lemon Yellow and 113 Orange
Instructions
Finely crumble graham crackers using a food processor. Place into the food processor and process for 10 seconds or until you have fine crumbs
Add sugar and pulse a few times to thoroughly mix
Add melted butter and process for 10 seconds, scraping down the bowl if necessary halfway through, to allow for even distribution of butter
Pour crumb mixture into a 6" springform pan. Gently press it into the bottom and up the sides of the pan using a tart shaper or the back of a spoon. Refrigerate while making the filling
Rinse and dry your food processor bowl, cover and blade
Add cream cheese, sugar, whipping cream, vanilla, and eggs. Process for 10 seconds
Scrape down the sides of the bowl and process for another 10 seconds until the mixture is combined well
Divide batter evenly into three bowls. Color one bowl with orange food coloring, one with yellow food coloring and leave the third uncolored
Pour batter into pan starting with yellow, orange and topping with white
Cover with paper towel and then foil, sealing loosely around the edge of the pan
Place 1-1/2 cups of water into the instant pot. Place the cheesecake onto the rack and place both into the instant pot
Place the lid on the instant pot and seal it, closing the pressure valve
Cook the cheesecake on manual, high pressure for 30 minutes. Let set when finished cooking for another 15 minutes
Release pressure and carefully remove from the instant pot
Remove the foil and paper towel and let cool
Cover and refrigerate overnight before slicing and serving the following day. Store covered in the refrigerator