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Toasted Sesame Miso Hummus
Greek Yogurt Cheesecake
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This cheesecake has all of the rich, creamy goodness of a traditional cheesecake but with a little less fat, a little more protein, and no cane sugar
in the filling. The Greek yogurt adds a light tanginess that nicely offsets the sweetness of the just-thick-enough graham cracker crust. At about
250 calories a slice, this cheesecake is an indulgence you can easily fit into a healthy eating lifestyle. The fresh berries on the side add both color and
plenty of vitamin C.
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Passive Time | 14 hours |
| Servings |
8 servings
|
Ingredients
- CRUST
- 6 graham cracker sheets broken roughly into crackers
- 1 1/2 tbsp unsalted butter melted
- FILLING
- 8 oz cream cheese (
one package ) at room temperature - 3/4 cup plain 2 percent Greek yogurt homemade or store-bought, at room temperature
- 1/3 cup agave nectar or honey
- 1 tsp pure vanilla extract
- 3 large eggs at room temperature
- 1 cup fresh raspberries or sliced strawberries, for serving
Ingredients
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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-second pulses 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 >ucsa>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.
Recipe Notes
Nutrition Information
Per serving (cheesecake only): 254 calories, 15 grams fat, 21 grams carbohydrates, 0 grams fiber, 7 grams protein
The Ultimate Instant Pot Healthy Cookbook sets itself apart from other less comprehensive books with 150 nutritious recipes covering every meal of the day–all well tested and authorized by Instant Pot for perfect results every time. Instant Pot expert Coco Morante lightens up traditional favorites with nutrient-rich recipes made with whole foods, natural sweeteners, and gluten- and dairy-free options, while retaining the ease of preparation and deliciously home-cooked flavors that make the Instant Pot so popular. This is the only book you’ll need when looking for wholesome breakfasts, lunches, dinner, snacks, staples, and desserts the whole family will love, from Quinoa Muesli Bowls to Tomatillo Chicken Chili to Seafood Risotto to Greek Yogurt Cheesecake. With this ultimate cookbook, eating well has never been so simple.
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I can’t wait to try my Instant Pot
I can’t wait to use! I just got a cool Xmas gift ever!
Very easy and tastes good
Thank you for the recipe! I use a silicone trivet and it’s much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/35LvU9n
Turns out great everytime!
What kind of pan to use to make a cheesecake in the InstantPot? Metal regular pan? Or ceramic baking form?
I have made this Greek Yogurt Cheesecake recipe 4 times. Unfortunately the 4th time was not a charm! It turned out dryer (like a not-so-good NY cheesecake), wasn’t the slightly sweet that the others have been and had a very different look to the previous – it was more tan than creamy white & shrunk as it coolEd to the point it was about 1/3 smaller. Only change is I did not have agave & used honey, and that maybe my eggs & cream cheese were not quite to room temp. Any ideas? I love this recipe & want to make again, but now I’m gun-shy!
One of the best cheesecakes that I have ever made! Perfect texture and the honey was sweet. I used a 7”metal springform pan in a silicon sling. Perfect for a small dinner party or family. It does need to chill overnight.
I did not like at all. Easy to do but the taste is very ordinary.