Pressure Cooker Peachy Summer Cheesecake Recipes

LIGHT INSTANT POT PEACH CHEESECAKE

Steps:

• Add the crackers to a food processor and grind into crumbs. Add the sugar, butter and yoghurt and mix until well combined. The mixture will start to stick together.
• If using pre-ground cracker crumbs, mix them with the sugar, butter and yoghurt in a bowl.
• Transfer the crumb mixture to a springform cake tin (we used a 7-inch tin).
• Press the crumbs into the bottom of the cake tine, spreading it into the edges. We like to make the edges spread up the walls of the cake tin. Pop the tin in the freezer for 10-15 minutes to set.
• Prepare the cheesecake filling. Add the cream cheese to a large bowl and whip with a hand-held electric whisk or a standing mixer fitted with the paddle attachment. Using low speed, beat the cream cheese for 15-20 seconds. Add the sweetener or sugar and beat for 10 seconds until combined. Add one egg at a time and beat on slow speed briefly to incorporate. Finally, add in the flour, Greek yogurt, vanilla and chopped peaches. Beat together for 15 more seconds until well incorporated.
• Make a long sling out of a piece a foil. Bring a kettle or a small of water to a boil.
• Insert the trivet into the Instant Pot and fold the handles. Add 1.5 cups of boiling hot water. Using boiling water will speed up the pressurizing and reduce condensation inside the pot.
• Take the cake tin out of the freezer. Pour in the cheesecake filling and tap the tin on the table a few times to burst air bubbles in the mix.
• Place the cake tin on top of the foil sling, in the middle, and transfer carefully into the Instant Pot. Add a piece of foil over the cake and fold the edges down. This will protect the top of the cheesecake from condensation moisture.
• Close the lid, lock and make sure the top valve is pointing to Sealing. Set the Instant Pot to Manual/Pressure Cook, HIGH pressure for 30 minutes.
• Allow 15 minutes for natural pressure release. Remove the cake tin and foil and check the cake. It should be set but might still be a little wobbly in the middle. Let it cool down for 15-20 minutes, then pop in the fridge to set to 6-8 hours.
• Remove from fridge and lift the foil off. Use a knife to cut between the edges and the tin walls to release the cake. Transfer to a plate for decorating. We like a mixture of canned and fresh peaches on top and the toasted almonds add a lovely nutty flavor and crunch.