Instant Pot Gluten-Free New York Cheesecake
Use your Instant Pot to make this amazing cheesecake! Pamper yourself or impress your guests!
Ingredients & Directions for Gluten-Free Crust
To make the gluten-free almond crust:
3/4 c almond meal
3 Tbsp unsalted butter, melted
1 Tbsp coconut sugar
1. Mix together and press into a 7" springform pan which has been greased and a piece of parchment paper has been cut to fit under the crust.
2. Put into freezer for about 10-15 minutes. Remove when cheesecake filling has been made and is ready to pour into pan.
Cheesecake Batter Ingredients
16 ounces Philadelphia cream cheese, room temperature
2 large eggs, room temperature
2/3 cup white sugar
1/2 cup sour cream, room temperature
2 tablespoons cornstarch
2 teaspoons vanilla extract
2 pinches sea salt
PREPARATION
Place cream cheese, eggs, sour cream on counter-top to reach room temperature. Then melt 3-4 tbsp unsalted butter.
Critical Tip: Make sure all the above ingredients are at room temperature before you start. If not, you may end up with lumpy fluff top cheesecake. 🙂
DIRECTIONS: CREAMY CHEESECAKE BATTER
1- MIX IN SMALL MIXING BOWL - 2 tbsp cornstarch, 2 pinches of sea salt, â…” cup white sugar
2 - USING HAND MIXER - Briefly beat 16 oz Philadelphia cream cheese for 1 minute in medium mixing bowl using low speed.
3 - Add in half the sugar mixture and beat for 1 minute with a hand mixer using low speed. Scrape down the sides and the hand mixer with a silicone spatula every time you add sugar mixture. Add remaining sugar mixture and beat for another 1 minute using low speed.
4 - Add 1/2 cup sour cream and 2 tsp vanilla extract to the cream cheese mixture. Beat the cheesecake batter for 1 minute with a hand mixer using low speed.
5 - Blend in the two large eggs using low speed, one at a time. Mix until just incorporated (about 15 – 20 seconds with a hand mixer). Try not to overmix on this step.
Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.
Pour cream cheese batter into the cheesecake pan.
Tap cheesecake pan against the counter to let air bubbles rise to the surface and burst air bubbles with toothpick or fork.
Make a foil sling by folding a piece of aluminium foil (as shown). Tuck down sides (don’t let it fold over cake when you close lid).
Instant Pot Cook Cheesecake
1 - Pour 1 cup cold water in Instant Pot.
2 - Place cheesecake pan on top of a steamer rack or on trivet (so, it’s not touching the water) with a foil sling and close lid.
3 - Cooking Time: Set on High Pressure for 42 minutes, then allow for a Full Natural Release (takes roughly 24 minutes).
4 - Open the lid gradually. Absorb any condensation on the surface by lightly tapping it with a soft paper towel.
COOL, CHILL & SERVE CHEESECAKE
1 - Allow cheesecake to cool to room temperature on a wire rack. Place it into the refrigerator for at least 4-8 hours (preferably overnight).
2 - Remove cheesecake from the refrigerator. Using a thin spatula or knife, ease it around the inside of the springform pan to ensure when you unlock pan it releases easily from cheesecake.
3 - Add toppings if you wish, and . . . ENJOY!
Shellee's Gluten-Free Kitchen is a collection of delicious recipes for everyone desiring a gluten-free diet of natural, healthy foods for themselves and their families. Shellee Gero has a degree in Nutrition and is a long-time proponent of the gluten-free lifestyle.
NOTE: In this recipe, the gluten-free cheesecake CRUST is from Shellee's Gluten-Free Kitchen!
And the rest of the recipe is a creation of Amy + Jacky, a husband and wife team: Food Lovers in their 30s who worked directly with Instant Pot CEO, Pressure Cooker Manufacturers, and 35+ Restaurants! They are the publishers of Culinary Families & Food Magazine.
See this recipe (without gluten-free crust) including a video on the Amy + Jacky website HERE.
See more of Shellee's Gluten-Free Kitchen Recipes!
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