Orange Dark Chocolate Cheesecake (in the Instant Pot

• Refrigerated

  • 2 Pastured eggs, large

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1/4 tsp Essential oil or 2 teaspoons orange extract, orange
  • 9 1/2 tbsp Sweetening, dry
  • 1 tsp Vanilla extract

• Drinks

  • 2 tbsp Orange juice

• Dairy

  • 3 tbsp Butter
  • 2 8-ounce packages Cream cheese

• Other

  • 2 teaspoons orange zest (optional

Found on traditionalcookingschool.com

Description

Ingredients

• 1½ cups blanched almond flour, or ground nuts
• 1½ tablespoons dry sweetener of choice (Sucanat, Rapadura, coconut sugar) OR a few pinches of stevia
• 3 tablespoons melted butter
• (2) 8-ounce packages cream cheese
• 2 large pastured eggs
• ½ cup dry sweetener of choice, whizzed fine in blender (Sucanat, Rapadura, coconut sugar) OR 1⅜ teaspoons stevia, to taste
• 1 teaspoon vanilla extract
• 2 to 4 tablespoons orange juice (about ½ juiced orange)
• 2 teaspoons orange zest (optional)
• ¼ teaspoon orange essential oil OR 2 teaspoons orange extract

Directions

• Preheat oven to 350 degrees Fahrenheit.
• Combine all ingredients.
• Then press mixture into 7 springform pan or divide between 2 stainless steel stackable pans.
• Bake for 10 minutes.
• Remove from oven.
• Turn off oven.
• Blend all ingredients together in blender until smooth.
• Then taste and adjust sweetener.
• Put 2 cups of water and trivet in pressure cooker.
• Cover with a glass lid or plate to prevent evaporation.
• If using an electric cooker (such as the Instant Pot), put it on sauté so it can begin pre-heating.
• If using a stovetop cooker, turn on the burner to medium to begin pre-heating.
• Next, pour filling into 7 springform pan with crust (see above recipe).
• Cover with a piece of parchment paper followed by a piece of aluminum foil.
• Crimp down loosely.
• Use sling to transfer (carefully) to pressure cooker.
• Then cover the pot, checking the seal and components to make sure all is well.
• If using an electric cooker, set to high for 25 minutes.
• If using a stovetop cooker, bring to low pressure and maintain for 35 minutes.
• When cooking time is over, if using an electric cooker, hit the Cancel button to turn off the heat, and also unplug it.
• With a stovetop cooker, remove from heat.
• Let pressure release naturally.
• When pressure is released, transfer the cheesecake carefully out of pressure cooker and put on cooling rack.
• Then remove the covers.
• If any water is pooled in the center, siphon off with a spoon.
• Use a butter knife to separate cheesecake from sides of pan.
• Replace covers.
• Refrigerate to chill thoroughly.
• Then remove from springform pan as desired for presentation.
• Finally, top with shavings of dark chocolate. Enjoy!