- ⅔ cup almond flour superfine and blanched
- 2 tbsp butter melted
- 2 tbsp brown sugar
- 16 oz full fat cream cheese room temperature
- ½ cup full fat greek yogurt
- ½ cup granulated sugar
- zest of ½ of a large lemon
- zest of ½ of a large orange
- pinch of salt
- 2 large egg yolks
- 1 large egg
- ¼ cup + 2 tbsp prepared cranberry sauce (whole berry, not gelled) find my recipe here: http://indigonili.com/honey-sweetened-cranberry-sauce-instant-pot/
Line a 7” push-bottom cake pan with a parchment paper round and grease the sides of the pan with butter. In a small bowl mix together almond flour, brown sugar and melted butter. Spread crust mixture in the bottom of the pan and press down firmly and evenly. Place the pan into the freezer while mixing up the filling ingredients.
While the crust is chilling, mix the cream cheese in a large bowl until soft and smooth. If the cream cheese isn’t soft enough to mix easily with a spoon, heat in the microwave for 10 second intervals until it is very soft and easy to stir.
Add the yogurt, sugar, lemon and orange zest and salt and mix until smooth and lump free. Add the egg yolks and whole egg one at a time. Stir after each addition just until they are mixed in. Do not beat or over-mix.
Add 1/4 cup of the cranberry sauce and swirl into the cheesecake filling slightly. Do not mix it in completely.
Spread the cheesecake filling evenly over the chilled crust and tap the pan on the counter several times to release any air bubbles. By teaspoonfuls drop the remaining 2 tablespoons of cranberry sauce over the top of the cheesecake and use a butter knife to swirl onto the top of the cheesecake. Cover the pan tightly with foil.
Add 1 and 1/2 cups of water to the inner pot. Place the cheesecake on the steam rack/trivet or a silicone sling and lower into the pot using the handles.
Lock the lid and set the steam release valve to the sealing position. Select Pressure Cook (Low) and set the cook time for 40 minutes. (this produces a very creamy mousse-like cheesecake texture. Increase the pressure level to High for a denser cheesecake)
Once the cook time is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
Allow the cheesecake to cool uncovered, on a wire rack for 1 hour.
Cover and transfer the cheesecake to the refrigerator to chill at least 8 hours (ideally chill for 18-24 hours). Remove the cake from the pan and discard the parchment paper liner.
Serve and enjoy!
If you are making this cheesecake in a 6″ pan, increase the the cook time to 45 minutes.
A 6″ round pan fits perfectly in a Mini 3qt Instant Pot! Since there is little room to spare, be sure place a foil sling around your pan to make it easier to put in and remove from the inner pot.