[Instant Pot] Dark Chocolate Greek Yogurt Cheesecake
Nutrition Information (average values, products can vary) for 1 slice (1/8 cheesecake): 320 calories, 22 g fat, 13 g saturated fat, 0 g trans fat, 65 mg cholesterol, 130 mg sodium, 20 g carbohydrates, 3 g fiber, 14 g sugars, 13 g protein.
For the Crust:
- 1 cup (80 grams) defatted coarse almond meal (I use dried pulp leftover from homemade almond milk)
- 2 tablespoons (14 grams) cocoa powder
- 1 teaspoon (3 grams) cornstarch
- 1/4 teaspoon (1 gram) salt
- 4 tablespoons coconut oil melted
- 1 tablespoon maple syrup
For the Filling:
- 4 ounces cream cheese softened to room temperature
- 1.5 cups (340 grams) whole milk greek yogurt
- 1/4 cup (50 grams) sugar
- 1 teaspoon vanilla extract
- 100 grams dark chocolate melted
- 2 large eggs
Start with the crust: In a large bowl, stir together the almond meal, cocoa powder, cornstarch, salt, melted coconut oil and maple syrup. Prepare a 7-inch springform pan by lightly coating it with oil, then spread the almond mixture onto the bottom, pressing firmly into an even thickness.
In the bowl of a stand mixer, combine the softened cream cheese, Greek yogurt, sugar and vanilla. Using a whisk attachment, whip together until very smooth; try to minimize any lumps of cream cheese. Add the melted chocolate, and mix again. Scrape down the sides and bottom of the mixing bowl to assure the filling is well-mixed, then add the eggs, one at a time, mixing until just combined. Pour the filling over the crust in the springform pan, and carefully smooth the top with a rubber spatula.
Place a trivet rack into the pressure cooker, and pour in 1 cup of water. Place the cheesecake on top of the rack and close the lid. Set the valve to sealing position, and cook on high pressure for 30 minutes (on the Instant Pot, select "Manual" and use the default setting).
After the cooking time is up and the pressure has released naturally, open the lid and use the trivet handles to lift out the pan. If water has settled on top of the cheesecake, gently blot any excess with a paper towel. Allow the cheesecake to cool on a rack at room temperature for 1-2 hours, then transfer it to the refrigerator to chill completely (at least 4 hours).