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Instant Pot Salted Caramel Cheesecake with Grain-Free Pecan-Almond Crust
For the crust:
- 2 cups almond flour
- 1/3 cup chopped pecans
- 1/3 cup melted butter
- 3 tbsp coconut palm sugar
For the filling:
- 2/3 cup coconut palm sugar
- 1 tbsp gelatin (my recommended brand in the notes)
- 1 tsp real salt (my recommended brand in the notes)
- 1 tbsp arrowroot powder
- 24 oz cream cheese (3x 8oz bricks, pre-softened at room temp for at least two hours)
- 2/3 cup honey
- 3 eggs room temperature for best results
- 2 tsp pure vanilla extract
For the strawberry sauce topping:
- 12-15 strawberries cleaned and halved (can use frozen if desired)
- 1 tsp arrowroot powder
- 1/4 cup water
- Grease an 8-inch springform pan with coconut oil. Grease liberally.
- Combine ingredients for crust in a medium-sized bowl, and stir. It should be sticking together, but not overly wet.
- Press crust mixture into your greased pan, with a little extra height around the edges. Use the bottom of a glass to press it down flat and even, if necessary.
- Combine first four filling ingredients (dry ingredients) in a large mixing bowl, and stir.
- Add all other filling ingredients, and beat with an electric mixer until well combined.
- Pour filling into greased pan, on top of the crust. Use a spatula to spread it smooth.
- Add half a cup of water to the bottom of your instant pot, set your trivet inside with the arms folded down.
- Create a tinfoil "sling" for your cheesecake pan by folding a piece of tinfoil in half (lengthwise) and placing the pan in the middle. Bring the sides of the foil "sling" up to create handles. This will allow you to easily get the pan in and out of the instant pot without tipping or spilling.
- Place your cheesecake with foil sling into the instant pot on top of the folded-down trivet, and set to manual mode for 28 minutes.
- Allow pressure to release naturally, and when finished, let cheesecake cool on the countertop for 10 minutes before placing it in the fridge to chill for a minimum of four hours or overnight. (Longer is fine - I keep my cheesecake in the fridge, uncovered, the entire time it's in there.)
- To create the strawberry sauce, combine berries, water, and arrowroot powder in a small saucepan on the stovetop. Bring to a boil, then reduce heat to simmer for five minutes. Puree in a blender, and use to garnish cheesecake.
- Garnish also with an orange wedge and a couple of blackberries. (Trust me - it's an incredible combo!)
- My recommended brand of gelatin is this one for its high quality and affordable pricing.
- I've been a loyal fan of this salt for nearly a decade, and still love it today!
- If your cheesecake comes out with a bit of liquid on top after cooking, gently tip it into the sink to let it run off before chilling in the fridge. It won't affect the end result.
- My cheesecakes don't typically come out with perfectly flat tops, and I'm okay with that. If you're more of a perfectionist than I am, feel free to leave your flat-top cheesecake tips in the comments. 🙂
- I know that the blackberry and orange wedge sound somewhat random, but the lightness of the fruit actually pairs exceptionally well with the dense and rich cheesecake. Obviously, you can experiment with whatever toppings or flavours you want, but try this at least once!