Instant Pot Greek Yogurt Cheesecake Recipes

INSTANT POT® GREEK YOGURT

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®). Select Yogurt function and press Adjust button until Boil appears on display. Pour milk into the pot. Close and lock the lid; set timer for 45 minutes. Check with a thermometer until temperature reaches 185 degrees F (85 degrees C).
• Remove the pot and place on a cooling rack until temperature reaches 110 degrees F (45 degrees C). Take 1 cup milk and mix with plain yogurt and vanilla extract in a bowl; whisk until well combined. Pour back into the pot and reselect Yogurt function. Close and lock lid. Set timer for 9 hours.
• Strain yogurt into a bowl with a fine-mesh strainer or nut bag and store in a refrigerator in sterilized glass jars.

JULIE GELLER

Steps:

• Preheat oven to 350 degrees
• Line the bottom of the pan with a circle of parchment paper and grease the sides of the form
• Mix crust ingredients together in a food processor or in a bowl with your hands until the mixture sticks together like wet sand - grease springform pan
• Put mixture into the pan and use hands and bottom of a measuring cup to evenly smooth crust around pan and sides
• Bake at 350-degree in oven for about 12-15 minutes
• Let the crust cool thoroughly before assembling
• Place the greek yogurt in a mixing bowl, blend together with a sweetener
• On medium heat, whisk 1/4 cup of water and 1 Tbsp of gelatin until fully dissolved
• Steadily incorporate gelatin mixture into yogurt with a mixer or electric beater
• Once the mixture is ready pour on top of the cooled cake crust
• Smooth mixture with a warm metal spatula and gently shake to distribute the mixture
• Place on a pan in the fridge for 1-1.5 hours or overnight for best results
• When ready, gently open the form and slide the cake off the base of the pan
• Run a hot knife under the base to help loosen the bottom