Ingredients
Graham Cracker Crust:
- 10 graham cracker sheets (gluten-free works too!) 155 grams/5.45 ounces
- 4 tablespoons melted butter
Cheesecake Filling
- 1 (14 ounce) can condensed milk
- 1 cup (8 ounces) whole milk unsweetened Greek yogurt (full-fat)
- Seeds from 1 vanilla bean
Topping
- 1 -2 tablespoons superfine sugar (use as needed to cover the top of the cheesecake)
Instructions
Graham Cracker Crust:
- Process the graham crackers in a food processor to a fine crumb.
- Add the melted butter and pulse until moist.
- Press the crumbs into the bottom of a well-greased 6-inch cheesecake pan or 7-inch cheesecake pan with a removable bottom (you can use cooking spray or butter to grease the pan - make sure to get the sides of the pan too!).
Cheesecake Filling:
- Add the condensed milk, greek yogurt to a bowl. Split the vanilla bean down its length, scrape out the seeds and add that to the bowl. Whisk well and pour the mixture on top of the crust, then cover the pan with foil.
- Add 2 cups of water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot (a tall trivet works too). Place the cheesecake pan on top of the rack.
- Secure the lid, close the pressure valve, and cook for 30 minutes at high pressure.
- Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot). Place the cheesecake on a wire rack, remove foil, and let it cool down for an hour.
- After an hour, unmold the cheesecake - it’s easiest to unmold while slightly warm (you may need to run a pairing knife along the edges of the cake if it appears to be sticking).
- Put the cheesecake in the fridge to chill for 4-6 hours or overnight. The cake will set as it cools.
Creme Brulee Topping:
- Prior to serving, sprinkle the superfine sugar on top of the cheesecake and carefully torch until caramelized.
Video
Notes
You can use a 6-inch cheesecake pan OR a 7-inch cheesecake pan to make this recipe. Both sizes work. The 6-inch pan will result in a smaller and taller cake, while the 7-inch results in a larger and thinner cake.
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