Gluten Free Instant Pot Cheesecake
For the crust:
5.6 oz package
Schär Gluten Free Honeygrams crushed
(you can pick these up at many grocery stores)
For the cheesecake:
tapioca flour or arrowroot powder
pure vanilla extract
7-inch cake pan
and line with parchment paper along the bottom of the pan (you could use a
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
, then set the trivet inside (it comes with the
), folding the handles in.
Set the pan into the
, 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
, 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.