Itty Bitty Cheesecake

Did anyone else like Larkrise to Candleford?  

Dorcas Lane would always refer to something as “my one weakness.”

Well cheesecake is my one weakness.

I love, love, love cheesecake.

In fact, I’ve never tried one I didn’t like.

Normally I would say that is a good thing, but I have to be careful because if it is around I can eat the whole cake.

Yeah...literally if given a day or two.

So in an effort to both indulge and limit my indulgence I made an itty bitty cheesecake.

I started with this recipe 

“Instant Pot Cheesecake for Two”

And immediately changed it.

Another weakness of mine, I suppose.

To be fair, who uses 6 ounces of an 8 ounce package of cream cheese.

So this is my version:

8 ounces of Neufatchel cream cheese (I use Aldi brand at 65 cents a package.

1 egg yolk

2 tablespoons of Greek yogurt

2 1/2 tablespoons of Turbinado sugar

1 teaspoon of vanilla

A pinch of salt

1 teaspoon of Better Batter Gluten Free Flour

I let everything come to room temperature, put it in a bowl, and stirred it with a rubber spatula until it was smooth.

Then I added in 1/2 cup of mini chocolate chips.

I put this in a small cheesecake pan that I lightly sprayed with oil.

I skipped the crust simply because I don’t have any GF graham crackers on hand.

They’re quite expensive and just so-so — I also haven’t tried making my own.

Plus I figure the chocolate chips will make up for the calories so I’m not cheating myself.

On the trivet, 1 cup of water, high pressure 45 minutes.  

Natural pressure release for 15 minutes and then finish releasing.

(The cup is shown for size comparison.  It is a standard 6 ounce coffee cup.)

Refrigerate.

Serve with whatever you like with your cheesecake.

Notes — If I make this again I will decrease the cooking time to 30 minutes and try it.

It wasn’t bad, but I think it could have cooked a little less time.

I’ll let you know how it does the next time I try it at a shorter time.