Greek Yogurt Cheesecake

By: The Ultimate Healthy Instant Pot Cookbook by Coco Morante

Greek Yogurt Cheesecake
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Nutrition Information
Per serving (cheesecake only): 254 calories, 15 grams fat, 21 grams carbohydrates, 0 grams fiber, 7 grams protein"]
cuisine icon Keywords
8 servings, agave nectar, cheesecake, cheesecake recipe, contributed, cook 40 min, cream cheese, crust, dessert, dessert recipe, easy, filling, fresh raspberries, graham cracker sheets, instant pot cake, instant pot cake recipe, instant pot cheesecake, instant pot cheesecake recipes, instant pot dessert, instant pot dessert recipe, large eggs, modern, more than 2 hours, plain 2 percent greek yogurt, prep 10 min, pressure cook, pressure cooker recipes, pure vanilla extract, unsalted butter

prep icon Prep Time
10 min
cook icon Cook Time
40 min

serving icon Servings
8 servings
Ingredients
  • CRUST
  • 6 graham cracker sheets
  • 1 1/2 tbsp unsalted butter
  • FILLING
  • 8 oz cream cheese
  • 3/4 cup plain 2 percent Greek yogurt
  • 1/3 cup agave nectar
  • 1 tsp pure vanilla extract
  • 3 large eggs
  • 1 cup fresh raspberries
Instructions
  • Line the base of a 7inch springform or cheesecake pan with parchment paper. Grease the sides of the pan and the parchment with butter.
  • To make the crust: In a food processor, process the graham crackers to fine crumbs. Add the butter and process using 1-secondpulses until the mixture resembles damp sand.
  • Transfer the crumb mixture to the prepared pan and press it firmly into an even layer on the bottom and about 1/2 inch up the sides of the pan. Use a paper towel to wipe any crumbs out of the food processor.
  • To make the filling: In the food processor, combine the cream cheese, yogurt, agave nectar, and vanilla and process using 1-second pulses just until smooth. Add the eggs one at a time, using two 1-second pulses to mix in each egg. It’s fine if some streaks of egg yolk remain.
  • Pour the filling into the crust. Gently tap the pan on the counter a few times to remove some of the air bubbles in the filling. Cover the pan tightly with aluminum foil.
  • Pour 1 cup water into the Instant Pot. Place the pan on a long-handled silicone steam rack, then, holding the handles of the steam rack, lower it into the pot.
  • Secure the lid and set the Pressure Release to Sealing. Select the Cake, Pressure Cook, or Manual setting and set the cooking time for 34 minutes at high pressure. (The pot will take about 5 minutes to come up to pressure before the cooking program begins.)
  • When the cooking program ends, let the pressure release naturally for 20 minutes, then move the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, grasp the handles of the steam rack and lift the pan out of the pot. Uncover the cheesecake, taking care not to get burned from the steam or to drip condensation onto the surface.Use a paper towel to dab off any excess moisture that may have settled on top of the cheesecake. The cake will be a bit puffed up and uneven at first, but it will settle and even out as it cools.
  • Leave the cheesecake to cool on the counter for 2 hours, then cover and refrigerate. Let chill for at least 12 hours or up to 24 hours before serving.
  • To unmold the cheesecake, unclasp the collar of the pan and lift it off, then use the parchment border to tug the cheesecake off the base of the pan and onto a plate. Cut the cake into wedges and serve with the berries on the side.
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