Gluten Free Instant Pot Cheesecake
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Ingredients
- For the crust:
- 15.6 oz package Schär Gluten Free Honeygrams crushed (you can pick these up at many grocery stores)
- 1/4cup buttermelted
- 1TBSP organic sugar
- For the cheesecake:
- 16oz cream cheese
- 1/2cup organic sugar
- 1/4cup sour cream
- 1TBSP tapioca flour or arrowroot powder
- 1/2tsp salt
- 2tsp pure vanilla extract
- 2 eggs
Instructions
- Grease a 7-inch cake pan and line with parchment paper along the bottom of the pan (you could use a springform pan here, but I didn’t have one, so I went with this!)
- In a bowl, combine the graham cracker crumbs, butter and sugar evenly. Press the mixture firmly into the bottom of the prepared pan. Set aside.
- Beat together the cream cheese and sugar until combined and even.
- Add in sour cream and beat for 30 more seconds until smooth, then add in the tapioca flour, salt and vanilla.
- Add in the eggs and beat until just smooth.
- Pour the cream cheese mixture into the prepared crust and cover tightly with aluminum foil.
- Pour 2 cups water into bottom of Instant Pot, then set the trivet inside (it comes with the Instant Pot), folding the handles in.
- Set the pan into the Instant Pot, then secure the lid and press the manual button.
- Set the timer for 35 minutes, making sure the vent is closed.
- Allow the cheesecake to cook, and the pressure to release naturally.
- Once done, carefully remove the cheesecake (I used two forks–one on each side–to get a hold of it. Wear oven mitts to protect your hands).
- Let cool on a wire rack for 30-40 minutes, then place in fridge to chill for 3-4 hours before serving.
- **Note: if you don’t have a pressure cooker or Instant Pot, just bake in oven: Preheat your oven to 325°F .
- Set your pan in a larger pan. Pour boiling water into larger pan until it is about 1- inch deep.
- Bake for 45 minutes, then turn off oven and prop the door open.
- Allow the cheesecake to rest in the warm oven for at least an hour, then chill for 3-4 hours before serving.