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Instant Pot Greek Yogurt Cheesecake

[Instant Pot] Greek Yogurt Cheesecake

Many recipes call for crafting a foil sling to lift the cheesecake out of the pot after cooking; I find it simpler and less wasteful to place the springform pan on Instant Pot's standard trivet, which has handles for just this purpose.
2020.08.29 Update: This recipe has been edited to include an option for my new favorite kind of crust, made from dried almond pulp (leftover from homemade almond milk). You can read more about this new crust on this post about [Instant Pot] Dark Chocolate Greek Yogurt Cheesecake.
Nutrition Information (average values, products can vary) for 1 slice (1/8 cheesecake):
Almond Crust Option: 240 calories, 16 g fat, 10 g saturated fat, 0 g trans fat, 65 mg cholesterol, 130 mg sodium, 13 g carbohydrates, 1 g fiber, 11 g sugars, 11 g protein.
Graham Cracker Crust Option: 280 calories, 17 g fat, 9 g saturated fat, 0 g trans fat, 85 mg cholesterol, 200 mg sodium, 26 g carbohydrates, 1 g fiber, 15 g sugars, 6 g protein.
Servings 8 Slices

Ingredients
  

Almond Crust Option:

  • 1 cup (80 grams) defatted almond meal (I use dried pulp leftover from homemade almond milk)
  • 1 teaspoon (3 grams) cornstarch
  • 1/4 teaspoon (1 gram) salt
  • 4 tablespoons coconut oil melted
  • 1 tablespoon maple syrup

Graham Cracker Crust Option:

  • 6 oz. graham crackers or your favorite cookies to yield about 1 1/2 cups of crumbs
  • 4 tablespoons unsalted butter melted

Filling:

  • 4 oz. regular (not low-fat) cream cheese softened
  • 1 1/2 cups whole milk Greek yogurt
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 2 large eggs

Instructions
 

Start with the crust:

  • Almond Crust Option:
  • In a large bowl, stir together the almond meal, 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.
  • Graham Cracker Crust Option:
  • Crush the cookies/crackers into fine crumbs, using either a food processor or a ziploc bag to crumble by hand. Stir in the melted butter, then press the mixture onto the bottom of a 7-inch springform pan, pressing firmly and spreading the crust about halfway up the sides of the pan (the bottom of a drinking glass works well for this job).

Then, make the filling:

  • Combine the softened cream cheese, Greek yogurt, sugar and vanilla in a large bowl, and whip together until very smooth. Then add the eggs, one at a time, mixing until just combined.
  • Pour the filling into the springform pan, being careful to fully cover the crust around the edges (if any crumbs are exposed, they can become soggy from the moisture in the pressure cooker).
  • Place a trivet rack into the pressure cooker, and pour in 1 cup of water. Place the cheesecake on top of the trivet 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).