Lemon and Vanilla Yogurt Cheesecake Pressure Cooker Recipe

Lemon And Vanilla Yogurt Cheesecake Pressure Cooker Recipe

Ingredients

Makes 1 (7-inch) cheesecake; serves 6 – Cooker: 5- to 7-quart – Time: 20 minutes at HIGH pressure

Serve with sliced fresh berries or berry sauce poured over the top

• ¾ cup graham cracker crumbs or biscotti cookie crumbs
• 3 tablespoons unsalted butter, melted
• ½ cup plus 1 tablespoon sugar
• sea salt
• 2 cups water
• 4 (3-ounce) packages cream cheese, at room temperature
• 1 tablespoon cornstarch
• 2 large eggs
• 1 tablespoon fresh lemon juice (from 1 lemon)
• 1 teaspoon grated lemon zest (organic lemon, please)
• 2 teaspoons vanilla extract
• 1 cup plain Greek yogurt

Berry Sauce, for serving

Method

1. Make the crust
2. In a medium bowl, mix the crumbs with the melted butter, 1 tablespoon of the sugar and a pinch of salt
3. Wrap the bottom of a 7-inch-diameter, 3-inch-deep springform pan with heavy-duty aluminum foil
4. Coat the inside of the pan with nonstick cooking spray
5. Press the crumbs over the bottom and 1 inch up the side
6. Chill in the freezer 30 minutes
7. Place a trivet in a 5- to 7-quart pressure cooker
8. Add the water
9. Cut a piece of heavy-duty aluminum foil about 2 feet long
10. Fold in half twice lengthwise to create a strip to move the pan in and out of the pot
11. Make the filling
12. In a stand mixer fitted with the paddle attachment, combine the cream cheese with the cornstarch, remaining ½ cup sugar, and ¼ teaspoon salt
13. Beat at medium-high speed until smooth, about 2 minutes
14. Scrape down the sides of the bowl and add the eggs, lemon juice and zest, and vanilla
15. Beat at medium speed until blended
16. Add the yogurt and beat until smooth
17. Pour the batter over the crust in the springform pan
18. Tap the pan on the countertop to break any large air bubbles
19. Tightly cover the pan with foil that has been buttered or sprayed with nonstick cooking spray to prevent sticking, pinching the edges to seal
20. Leave some room for expansion
21. Set the pan on the center of the foil sling, pressing the foil strip up against the sides
22. Pull the ends of both sides as handles
23. You can scrunch them for an easier grip
24. Set the foil-wrapped pan on the trivet, slowly lowering it into the pot
25. Loosely fold the foil ends over the pan
26. Close and lock the lid
27. Set the burner heat to high
28. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
29. Set a timer to cook for 20 minutes
30. Remove the pot from the heat
31. Open the cooker with the Natural Release method; let stand for 15 minutes
32. Be careful of the steam as you remove the lid
33. Using the handles, lift the pan out of the pressure cooker and place on a wire rack
34. Remove all the foil
35. If there is a small pool of condensed water in the middle of the cake, blot it up gently with a paper towel
36. Cool to room temperature on the rack, about 1 hour
37. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours or overnight
38. To serve, heat a sharp, thin-bladed knife under hot water; dry the knife by wiping with a clean dish cloth
39. Carefully run the knife around the edge of the cheesecake
40. Release and remove the rim of the springform pan and lift the cheesecake out of the mold
41. Slide a metal cake spatula under the cake and remove to a serving platter
42. Cut into wedges and serve with berry sauce
43. It will keep, wrapped in plastic, in the refrigerator up to 3 days and in the freezer up to 3 months
44. Orange or Tangerine Yogurt Cheesecake: Substitute orange or tangerine juice and zest for the lemon juice and zest
45. Proceed as directed

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