Ingredients:
- 1/4 cup sugar
- 1 tablespoon water
- 4 ounces reduced-fat cream cheese, (Neufchatel), softened
- 4 large eggs
- 1/2 14-ounce can nonfat or low-fat sweetened condensed milk
- 1/2 12-ounce can nonfat or low-fat evaporated milk
- 1 teaspoon vanilla extract
Method:
- To caramelize the sugar, place sugar and water in a small saucepan. Place saucepan over medium heat. Swirl the pan until the solution turns golden brown.
- Pour immediately into a metal cake dish. Swirl the pan so that the caramel is spread at the bottom of the pan. Keep aside.
- Meanwhile, beat cream cheese with a stick blender or mixer on medium speed until soft.
- Add eggs, one at a time. Beat well. Add condensed milk, evaporated milk, and vanilla extract. Stir until well combined.
- Pour the mixture into the caramel pan. Cover with foil. You can also pour in ramekins instead of pan.
- Pour 1 1/2 cups water into the instant pot. Place a trivet in it. Place the pan on the trivet.
- Set Manual option and timer for 10 minutes. Let the pressure release naturally.
- Remove from the pot.
- Cool completely and refrigerate.
- To serve, run a knife all around the edges of the pan and invert on to a plate. Slice and serve.