Original publish date July 23, 2016. Updated 2022 with new photos and expanded information.
How could I bring myself to host this website without a signature healthy cheesecake recipe? This is my Greek Yogurt Cheesecake, a lighter spin on Instant Pot’s flagship dessert – silky, wholesome indulgence with 100 fewer calories per serving than typical cheesecake recipes! Continue reading “[Instant Pot] Greek Yogurt Cheesecake”
Pumpkin cheesecake is a beloved Thanksgiving tradition in my family. Since I was a little girl, my mom has always slipped a cheesecake layer underneath her annual pumpkin pies… and everyone loves her for it!
The layering is essential, if you ask me. I am not satisfied with the mere pumpkin-flavored cheesecakes of the world, which homogenize together into less than the sum of their parts. This dessert shines from the contrast between rich vanilla cheesecake, and a pure, silky, spiced pumpkin custard layered on top.
If you don’t already know, believe it: Instant Pot is a secret weapon for effortlessly perfect cheesecakes. This fall, let your pressure cooker help you serve up this irresistible seasonal treat!
(Your Instant Pot can also help you make dessert even more special, with your own DIY homemade pumpkin puree… See: Insta-Pumpkin!) Continue reading “[Instant Pot] Pumpkin Pie Cheesecake”
Today we revisit the first and most popular of my Instant Pot dessert recipes: the classic Greek Yogurt Cheesecake. This time… it’s chocolate! Sometimes the occasion calls for chocolate cheesecake, and this is my go-to method for turning my basic recipe into a super-rich and deeply chocolate-ized treat.
Aside from revealing my chocolate-ization techniques (!) – the other reason I’ve been overdue to return to this recipe is that I’ve discovered a new cheesecake crust that I’m WAY into. Believe it or not, the secret ingredient is dried almond pulp, which I am always scheming to get rid of because the man in my house has a serious DIY almond milk habit (the pulp is the mass that remains after soaking/blending/pressing to make nutmilk). This coarse almond meal does a beautiful job replacing graham crackers in a crumb crust – it comes out less sweet than a graham crust, which I appreciate, and gains a tasty nutty quality. Another added bonus for some of you: it’s gluten-free, too! Continue reading “[Instant Pot] Dark Chocolate Greek Yogurt Cheesecake”
Double Decker Dinner is a personal favorite Instant Pot recipe theme, all about finding the right combination of foods that pair together as a balanced meal and that can be stacked and cooked at the same time in the same pressure cooker. It’s one-pot wonderful!
I love paneer – it’s a fresh non-melting cheese common in Indian cuisine, uniquely made without salt or rennet. To make it, milk is simply cooked with an acidic ingredient like lemon juice; when the curds precipitate from the whey, they are gathered and pressed into a firm block.
This recipe is my favorite way to eat paneer: the rich, chewy, cheesy cubes are seasoned, crisped, and tucked into this classic curry of creamed greens. I like to serve it with a bed of steamed cauliflower rice – this extra helping of veggies pairs well with the rich curry sauce, and leaves room for a side of bread if desired (I am still working on perfecting my homemade sourdough naan… If you’re interested in that recipe, speak up in the comments to move it up a notch on my priority list!) Continue reading “[Instant Pot] Double Decker Saag Paneer + Cauliflower Rice”