Gluten free cheesecake (in the Instant Pot!)
Cheesecake is my favorite. My very favorite. If I was going to be stranded on a desert island and could pick a dessert that I would have to eat every night, it would be cheesecake. Superman hasn’t had cheesecake since he was diagnosed with celiac disease back in 2010. I figured it was high time for a gluten free cheesecake recipe.
Just like cheesecake is my favorite, the Instant Pot is my favorite, too. I’ve had my Instant Pot for more than a year now, and my worst fear of it becoming another one of those kitchen appliances that wastes counter space has never come true. It stays on my counter, is well-used and well-loved. It’s probably my best inanimate friend. I make anything from rice to roasts to veggies to…well, cheesecake, in it.
At any rate, I wanted to try making a gluten free cheesecake in the Instant Pot because, well, I thought it would be fun. Plus, I figured I wouldn’t overcook it, and wouldn’t need to keep watching it while it cooked. You could make this recipe in any pressure cooker. In fact, you could even do it in the oven. Just look at the notes in my recipe below for how to make this awesome gluten free cheesecake in the oven. =)
First, you grease and line a pan with parchment paper:
Crush up some gluten free graham crackers with a rolling pin and then mix together with the crust ingredients and spread in pan (after much taste-testing, this is our favorite brand):
Make the cheesecake mixture and cover tightly with foil, place trivet in Instant Pot, then place pan in:
Cook for 35 minutes, let pressure naturally release, and voila!
Finish chilling in fridge for 3-4 hours, and you are left with an amazing gluten free cheesecake that even your gluten-eating friends and family will love!