~by Josie Smythe (Instant Pot Recipe)
Ingredients
  • Crust:
  • 3 oz graham cracker crumbs
  • 3T melted butter
  •  
  • Filling:
  • 16 oz cream cheese (room temp)
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1/4 cup plain Greek yogurt (room temp)
  • 1T flour
  • 2 or 3 tsp Cherry Kool Aid Drink Mix
  • 2 eggs (room temp)
  •  
  • Topping:
  • 1/2 cup sour cream
  • 2 tsp sugar
Steps
  1. Crust:
  2. Add melted butter to graham cracker crumbs & combine.
  3. Press crumbs into the bottom of a greased 7" springform pan.
  4. Place pan in freezer while mixing batter.
  5. Filling:
  6. Beat cream cheese & sugar until creamy.
  7. Add vanilla, yogurt & flour; Mix.
  8. Add in Kool Aid & mix well.
  9. Add in eggs 1 at a time. Mix until just combined.
  10. Pour batter into pan & cover loosely with foil.
  11. Add 1 cup of water & trivet to the Instant Pot.
  12. Lower pan into the pot using a sling.
  13. Place lid on pot, set to Sealing.
  14. Cook on Manual/High for 32 mins;
  15. 10 min Natural Pressure Release.
  16. Remove cheesecake from pan & uncover.
  17. Topping:
  18. *Let cheesecake cool for 15 before adding topping*
  19. Mix together sour cream & sugar for topping.
  20. Pour topping on cheesecake & carefully spread it to cover the top.
  21. Chill:
  22. Let cheesecake sit at room temp for 1 hour.
  23. Run knife around edge of cheesecake to prevent cracking.
  24. Move cheesecake to fridge & chill for 6 hrs min.
  25. (chilling overnight is best)
Notes
  • *Adjust the amount of Kool Aid to suit you taste. 
  • *I experimented with different drink flavors and found that: 
  • -Grape/Purple mix comes out looking more grey than purple. 
  • -Orange, Red, & Yellow colors came out the best. 
  • *I thought the best flavors were: 
  • - Kool Aid: Cherry, Orange & Strawberry. 
  • -Mio: Lemonade 
  • Tang: Orange Pineapple 
  • -Crystal Light: Blueberry Raspberry, Peach Bellini & Blackberry Lemonade-which came out a light green.