How to make Protein Cheesecake in the instant pot

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Here is a fast sniped on how to use quark to make a protein cheesecake in the instant pot.

Cheesecake as pre-bed snack! YES! I finally tried the protein cheesecake in the Instant Pot and success. It tastes pretty awesome and fits my macros: 6g fat, 14g carbs, 21g protein.

The recipe was inspired by proteinpow for the filling.

For the Crust:
2 small graham cracker crusts
1 tablespoons black onyx cocoa powder
* feel free to use a different crust recipe

Filling:
1.5 cups quark or greek yogurt
1/2 cup whey (if using casein, add more milk)
2 eggs
1/4 cup milk (add an additional 1/2 cup of milk when using casein)
1 to 2 tsp of sweetener or sugar-free syrup or 1 tsp vanilla

I used the manual setting on the Instant Pot and changed to 26 minutes, then fast release. Cover the cake with a foil to avoid moisture getting into the cake. Let set in the fridge for at least 6 hours.

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