Cheesecake Tip

I wanted to make a cheesecake in my magic pot for my Christmas dessert, but I had such trouble with a very lumpy batter (even with the ingredients at room temp). I beat it in the stand mixer, whisked it by hand, whisked it again in the stand mixer, and nearly threw it across the room in frustration, as it just would not smooth out! Finally, in desperation, I took my handheld immersion blender to the batter...and it worked like a charm. And despite my fears that I had whipped a lot of air into the cheesecake, it turned out PERFECTLY dense, creamy, and silky—the best one I’ve ever made! Just thought I’d share that tip. Next to the Instant Pot, it's my favorite kitchen gadget. Stick blender FTW!

IP Gluten-Free, Low(er) Carb Cheesecake

Crust:
1 1/4 cups almond meal (or your favorite nut, very finely chopped--I used pecan meal this time)
4 tablespoons melted butter
2 tablespoons sugar or stevia (or half of each)
1/4 teaspoon cinnamon
good pinch of salt

Mix all of the above together and press into the bottom of an 8-inch spring form pan that has been sprayed or greased then lined with a circle of parchment. Place the pan with the formed crust in the freezer while you make the cheesecake batter.

Filling:
2 8 oz. packages cream cheese, softened
2 tablespoons heavy cream
1 teaspoon vanilla bean paste (or vanilla extract)
1/4 teaspoon salt
zest of a lemon
3/4 cup to 1 cup sugar or stevia (or half of each)
2 whole eggs plus one egg yolk

In a stand mixer, blend the softened cream cheese, cream, vanilla paste, salt, and lemon zest until very, very smooth. Add the sugar/sweetener, and blend again until smooth. Add one egg at a time, blending well after each addition. Pour the filling into the chilled crust.

Cover the pan with two layers of paper towel then secure with one layer of foil over the top. Form a sling out of an addition piece of foil, folding it over twice. Put the trivet in the Instant Pot and pour in two cups of hot water. Lower the cheesecake into the pot very carefully using the foil sling. Fold the edges of the sling over so that they do not interfere with the lid closing. Set to manual/high pressure for 40 minutes, let the pressure release naturally for 15 minutes then quick release.

Using the foil sling, lift the cheesecake from the pot. Remove the foil and paper towels from the top. If there is condensation on top of the cheesecake, blot it gently with a paper towel.

Topping:
Mix together about a cup of sour cream, 1/2 teaspoon or so of vanilla, and a teaspoon or two of sugar or sweetener (to taste). Pour the sour cream topping over the hot cheesecake, then refrigerate for six hours or overnight before serving.