Add the yogurt, sugar, lime zest, lime juice, salt, citric acid and green food coloring and mix until smooth and lump free.
Lock the lid and set the steam release valve to the sealing position. Select Pressure Cook (Low) and set the cook time for 55 minutes.
Cover with the foil again and transfer the cheesecake to the refrigerator to chill for at least 8 hours (ideally chill for 18-24 hours). Remove the cake from the pan and discard the parchment paper liner.
Citric acid can often be found in the bulk spices section of health food stores or online. It is a common ingredient used in canning and other recipes and adds a delicious tart flavor. It can be left out if you are unable to find it but I highly recommend tracking some down if you can. It is the secret ingredient!
I love the creamy mousse-like texture that using just egg yolks gives to this cheesecake but if you don’t want to use up 6 eggs, you can do just 2 egg yolks and 2 whole eggs instead.