As a Celiac, Cheesecake has been off limits for me since I was diagnosed in 2010. Although I love to cook, baking has never been my strong suit. Oh, I’ve baked plenty of chocolate chip cookies and brownies over the years, but the thought of tackling a cheesecake was daunting so I just never tried.
If you’ve been following my blogs on gluten-free recipes, you know that I am a devout Instant Pot addict. This one kitchen appliance has simplified my life beyond anything I could have imagined. I’ve had my 8 quart for about 3 years, and I use it pretty much daily.
Because I’ve never made a cheese cake using the conventional baking/water bath method, this recipe is based strictly on my FIRST experience making a cheese cake…EVER, and using the Instant Pot.
4 Cup Spring Form Pan
Rack to fit Instant Pot w/ handles to hold spring-form pan
Ingredients – Gluten-Free Crust:
10 gluten-free Graham Crackers (I used Kiknnikinnick brand)
4 Tb. Butter – Melted
Pinch of Salt
2 tea. Brown Sugar
To Make a Chocolate Graham Crust add:
2 Tb. Cacao Powder
Ingredients – Cheese Cake:
2/3 Cup granulated sugar* (for sugar free: substitute Xilitol)
1/2 Cup Sour Cream** (I use a dairy-free sour cream)
2 Pinches Salt
2 Tb. Corn Starch
2 tea. Vanilla Extract
16 oz. Cream Cheese** (2 8-oz. packs)
*To make Sugar-Free:
I substituted Xylitol Sweetener, which measures 1:1…no guess work.
You could also use Stevia or Monkfruit Sweetener but you’ll want to find a conversion table.
**Lactose Sensitive options:
Sour Cream Options:
Tofutti brand is dairy-free
Green Valley brand has a Lactose-Free sour cream
Although I did not use either of these options for my cheesecake, I do normally have them on hand and both are good. I think I prefer the Green Valley, as it’s not quite so dense.
Lactose-Free Cream Cheese Options:
Although pricey compared to the traditional dairy brands like Philadelphia Cream Cheese, if you cannot tolerate dairy but love cheesecake, below are two options. For those special occasions I say it’s well worth it to use these more expensive lactose-free options. You will ensure that you can indulge yourself in a delicious, creamy slice of heavenly cheesecake without any digestive distress.
New York Cheese Cake Topping:
2 Tb. Sour Cream
2 tea. Sugar (or Xylitol, Stevia, etc.)
Blend and top the Cheese Cake
Dark Cherry Cheese Cake Topping:
1.5 Cup Dark Cherries – Drain & Reserve juice
1/4 Cup Cherry Juice
1/4 Cup Sugar (or Xylitol or other non-artifical sweetener)
Mix all ingredients in a small sauce pan and stir until sugar is disolved.
To Thicken: I use Sweet Rice Flour (sometimes labeled “glutinous” rice, but it does NOT contain gluten). I whisk 1 Tb. of the sweet rice flour into 1/4 Cup of the cherry juice and then slowly stir that mixture into the simmering cherry mixture until I get the desired consistency.
Remove the sauce from heat and place the sauce pan in the freezer to cool off before spooning over the cheesecake. Let some of the cherries and juice fall down the sides of the cheesecake for a beautiful presentation.
Open spring form pan and cover bottom with parchment paper and then replace, lock it and using coconut oil, coat the parchment paper and sides of the spring-form pan.
Using a Ninja, VitaMix, or Food Processor, process the graham crackers, brown sugar, salt (and Cacao if making a chocolate crust).
Pour mixture into a small bowl and mix in the melted butter until all of the mixture is coated. Pour crust mixture into the springform pan and using a flat bottomed cup or water glass, tap down all the mixture firmly. PUT IN FREEZER while you make the cheesecake.
In a large mixing bowl add granulated sugar (or Xylitol), sour cream, salt, cornstarch, vanilla & cream cheese. Mix well (using a hand mixer or KitchenAid). Add eggs and continue mixing for about 2 minutes.
Take crust from freezer and pour cheesecake mixture over the crust.
Put 1 cup water in the Instant pot.
Set spring form pan on your trivet or rack (preferably one with handles)
Seal the Instant Pot and set on Manual (pressure cook) for 26 minutes.
Let rest in Instant Pot for another 10 minutes before breaking the seal to release the remainder of the steam.
Using a paper towel, gently dab the top and edges of the cheesecake to soak up any water which accumulated from the steam bath.
Refrigerate for a minimum of 4 hours before removing the cheesecake from the spring form pan. Voilá! Perfect Cheesecake!
Because I made this cheesecake for Christmas dinner tomorrow, I wanted to make it a extra special so I took the liberty to improvise which I don’t normally do when trying a new recipe for the first time…
Mixing 1 Tb. Cacao powder with 1 Tb. Gran Marnier…something we only have in the house during the holidays, I poured half the batter on the crust and then the Cacao/Gran Marnier mixture. I swirled it around the top and then poured in the rest of the cheese cake mixture.
Just before serving I plan to top it with Merino Cherries soaked in Gran Marnier. YUM!!!
Taking Steps2TrueHealth – one bite at a time!