Healthier Instant Pot Cheesecake

🧂 Ingredients

• 1 cup water
• 3/4 cup graham cracker crumbs
• 2 tbsp butter, melted

  plus more for greasing
• 8 oz light cream cheese, softened
• 1/2 cup Greek yogurt
• 1/3 cup honey
• 1 tsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla
• 3 large eggs
• 1 cup fresh berries

Instructions

• 1 Generously grease the sides and bottom of a 7 inch springform pan with butter.
  Mix the graham cracker crumbs and the melted butter in a medium bowl, then add
  this mixture to the prepared pan. Press this mixture evenly across the bottom to
  make a crust.
• 2 Combine the cream cheese, Greek yogurt, honey, lemon juice, lemon zest and
  vanilla in a large bowl, using beaters to blend until smooth. Add the eggs one
  at a time, blending until smooth.
• 3 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, then create little handles to lower the pan overtop of the trivet
  down into the Instant Pot.
• 4 Pour 1 cup of water into a 6-or 8-quart Instant Pot. Gently balance covered
  springform pan overtop of trivet and lower to the bottom of Instant Pot with the
  help of the foil handles. Fold handles overtop of covered pan so they don't
  stick out of pot.
• 5 Place lid on Instant Pot and make sure valve is set to seal. Press the pressure
  cook button and set to high, then cook for 35 minutes. Instant Pot will take
  about 5 minutes to come to pressure then pressure cook for 35 minutes. 
• 6 Let the Instant Pot do a natural pressure release, which should take about 20
  minutes. Open lid when safe to do so and use oven mitts to carefully remove the
  cake pan using the trivet handles.
• 7 Cool for 1 hour on the counter, then refrigerate for 1 hour before covering.
  Cake can be made up to 2 days in advance. Serve with fresh berries and enjoy!

Nutrition Info