Serves: 1 - 7" cheese cake
  • 1 cup ginger snap cookie crumbs (about 10 cookies)
  • 2 tablespoons butter, melted
  • 2 8 ounce packages cream cheese, at room temperature
  • ½ cup granulated sugar
  • ¼ cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon zest
  • ½ teaspoon vanilla extract
  • 2 large eggs
  1. Tear off about 18" of aluminum oil and fold lengthwise for form a long strip.
  2. Mix the cookie crumbs with melted butter and press mixture firmly into spring form pan.
  3. In a large mixing bowl, mix the cream cheese and sugar until smooth.
  4. Add Greek yogurt, lemon juice, lemon zest, and vanilla and blend until combined.
  5. Add in eggs one at a time and mix just until combine. Do not overwork the batter.
  6. Pour batter into the springform pan over crumb base.
  7. Pour 1 cup of water into the pressure cooker and place the trivet in the bottom.
  8. Carefully center the filled pan on the foil strip and lower it into the pressure cooker.
  9. Fold the foil strips down so that they do not interfere with closing the lid.
  10. Lock the lid in place. Select High Pressure and set the timer for 15 minutes for a soft creamy cheesecake or 25 minutes for a more firm, dense cheesecake.
  11. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
  12. Remove the pan to a wire rack to cool. If there is a little water on top blot with a paper towel.
  13. When cheesecake is completely cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.