and I've got a big post coming at the end of the month -
But I couldn't wait that long to share this little bite of deliciousness...
And while it looks small - it's actually a good eight servings....
It's easy to pull together - Here's what I did -
I crushed a sleeve of graham crackers in the food processer. Once they were crumbs I added in 2 tablespoons of melted butter and mixed it all together. I pressed the mixture into a 7 inch spring form pan, being sure to go up the sides a bit. [Use a glass like all the recipes advise - it works easily.] I set that aside to work on the filling.
I put 4 oz. cream cheese , 1/2 cup sugar, and 1 1/2 cups greek yogurt in the same food processer and whipped those together, then I added 2 eggs, one at a time. I poured it into the spring form pan, carefully covering the crumb mixture so it wouldn't get soggy...
Next I put one cup of water in the instant pot, put in the wire rack that comes with it then put my cheesecake on top.
[It's not completely even - but it makes no difference.
I've seen other recipe say to fold the handles down...]
Cook on high pressure for thirty minutes
[just click manual and it's pre-set to go!]
Let the pressure release naturally and take out of the pot - It will be wet on top - Soak the moisture up with a clean paper towel and let cool for thirty minutes or so before putting in the fridge for at least four hours.
THIS IS THE HARDEST PART.
And as you can see I took mine out of the pan at about 3 hours. so I ended up with some crumbling crust.... Still delicious. But I'll admit it was much firmer after the four hours...
This is NOT a traditional cheese cake - although I've seen lots of successful instant pot recipes out there - I wanted something that was a bit more healthy, and one I hope to use a sugar substitute in to cut the carbs a bit more....
I hope you enjoy it as much as I did!
[Oh, and the chicken stew on the left there? It was made in the instant pot too! No stirring or worrying about it sticking to the bottom of the pan. Yay.]