Instant Pot Grain Free Peppermint Cheesecake

• Vegetarian

• Refrigerated

  • 2 Pastured or organic eggs

• Baking & Spices

  • 6 oz Allergy-friendly chocolate
  • 1 cup Almond flour
  • 5/8 cup Maple sugar
  • 1 tbsp Otto's cassava flour
  • 1/4 tsp Peppermint extract
  • 3/4 tsp Sea salt
  • 1 Sea salt, flaked
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 2 tbsp Butter or ghee, grass-fed
  • 1/3 cup Cream, organic
  • 16 oz Cultured cream cheese, full fat organic
  • 1/4 cup Cultured sour cream, organic

Found on recipestonourish.com

Description

Ingredients

• 16 ounces full fat organic cultured cream cheese {preferably grass-fed}, softened
• 2 pastured or organic eggs, room temperature
• 1/2 cup maple sugar
• 1/4 cup organic cultured sour cream {preferably grass-fed}
• 1 tablespoon Ottos cassava flour
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon peppermint extract or 3-4 drops Vitality peppermint essential oil {I only recommend these  therapeutic grade essential oils}
• 1/2 teaspoon sea salt
• 1 cup blanched almond flour
• 2 tablespoons maple sugar
• 2 tablespoons melted grass-fed butter or ghee, melted
• 6 ounces allergy-friendly chocolate, chopped
• 1/3 cup organic cream
• 1/4 teaspoon sea salt
• Flaked sea salt for sprinkling on top of the ganache

Directions

• Get your springform pan ready and set aside. Add almond flour, maple sugar and melted butter/ghee to a small bowl. With clean hands, mix until completely combined. Dump mixture into your springform pan and press down forming a packed crust at the bottom {dont allow too much to go up the sides}. Place springform pan in the freezer for 10 minutes. While the springform pan is in the freezer, prepare the cheesecake filling. Add all cheesecake filling ingredients to a high powdered blender and blend on low speed until smooth and combined. Pour cheesecake filling into the frozen springform mold. Use a spoon or spatula to evenly distribute and smooth the top. Place Instant Pot trivet in your Instant Pot. Add 1 cup water to the Instant Pot. Gently place your springform pan in the Instant Pot and cover with glass lid [See Notes about lid.]. Secure your Instant Pot lid making sure the seal valve is closed. Press Manual {High Pressure} and increase the time of 35 minutes. Walk away. When the cook time is done, press the cancel button to turn off the Instant Pot. Unplug your Instant Pot and let it naturally pressure release for 15 minutes. Using an oven mitt, release the seal valve letting any remaining pressure out. Remove the lid and VERY CAREFULLY lift trivet and cheesecake out of the Instant Pot {please use CAUTION doing this, use oven mitts or thick towels, the Instant Pot and springform pan will be extremely HOT}. Allow to cool to room temperature with the lid remaining on. Once cooled, remove the lid taking care not to drip any of the condensation on the top of the cheesecake and gently run a knife around the edges of the cheesecake. This will help loosen the cheesecake when youre ready to remove it from the outer springform. Wipe off all condensation from the lid and place back on top of the cheesecake and place in the refrigerator for at least 4 hours until completely chilled, best overnight. When the cheesecake is chilled, make chocolate ganache. Place cream in a small saucepan and bring to a boil. Immediately remove from heat and add chopped chocolate and sea salt. Stir until all chocolate is melted and its smooth and shiny. Pour over the top of the cheesecake. Use a spoon to smooth out the ganache and sprinkle the top with flaked sea salt.