Instant Pot Cheesecake

Valentine's Day and since we don't really buy anything for it since what's the point of inflated prices and cheap chocolate.  I decided to make My Mum's Brownies and a cheesecake.  So here goes.

In a 7 inch Daddio lose bottom pan. Line the bottom on parchment.

Have all ingredients as room temp as you can possibly get.  For me that is maybe remembering to removed the cream cheese from the fridge 20 to 30 minutes before construction.

Crust

-Preheat oven to 350°

1/2 box of ginger cookies, broken up finely.  Or use Graham cracker crumbs.

1/4 cup of melted butter

Mix together.  Then put it in the pan, pushing down and you the sides if you'd like. It isn't fussy, just compress it a bit.  Them bake 10minites to firm up.

Filling

-in a food processor or blender or in a bowl with a spoon mix together, until smooth:

- 2 blocks reduced fat cream cheese (for all that is holy, do not use fat free cream cheese, that isn't cream cheese)

- 2 eggs plus 1 egg yolk

- 1/2 cup 0% Greek yogurt

- 1/4 tsp salt

- 1/2 cup white sugar

- 2 tbsp brown sugar

- zest of 1 lemon

-1 tbsp lemon juice

- 2 tsp vanilla extract.

Pour cheese mixture into crust and wrap tightly in 2 layers of tin foil.  Tie a sting around it or use silicone bands to make a handle so make it easier to removed from the Instant Pot 

In you instant Pot add 1 1/2 cup water and the rack. Place the cheese cake into the Instant Pot, put on the lid and turn the vent to sealing.  Put it on High pressure for 37 minutes.  Once it has come up to temp and counted down the 37 minutes leave it there on "keep warm" for at least 25 minutes.  Then you can remove it from the Instant Pot and place it on the counter for at least 3 hours before choosing it overnight.

Then enjoy this super creamy, slightly lemony, cheesecake.