2 cups ground almonds
1 tsp ground cinnamon
3 Tbsp unsalted butter, melted
2/3 cup stevia
2 Tbsp corn starch
16 oz low-fat cream cheese, room temperature
1 cup sour cream , room temperature
2 large eggs, room temperature
2 pinches salt
1 Tbsp vanilla extract
1 Tbsp instant coffee
2 Tbsp cocoa powder
1 cup water
Aluminum foil or cheesecake guard
Instant pot and trivet
6″ springform pan
1 pint raspberries
- Preheat oven to 350°F. Grease and flour the 6″ springform pan. Combine cinnamon and ground almonds in a small bowl. Drizzle with melted butter, and stir.
- Press crust mix into the base of the pan with the back of a spoon. Pierce with a fork and par-bake for 10 minutes . Remove from oven and let cool.
- Combine corn starch, salt, stevia, cocoa, and instant coffee in a small bowl, and whisk to combine. Place 1 cup water in instant pot, and turn on sauté mode while preparing the rest of the cheesecake.
- In a large bowl, beat cream cheese using a hand mixer on low speed for 1 minute in a medium bowl. Add sugar mixture in 3 parts, maintaining low speed. Scrape down sides as needed. Add vanilla and sour cream to mixture and continue on low speed. Blend in eggs one at a time until just incorporated.
- Fill springform pan with cheesecake filling, taking care to leave a 1/4″ space at the top of pan. Gently tap on counter and run a fork through filling to remove air bubbles. Wrap pan edges with cheesecake guard, or aluminum foil, and place on trivet.
- Seal Instant Pot and cook at high pressure for 24 minutes. Allow to natural release for 7 minutes before opening Instant Pot gradually.
- Refrigerate overnight, or for at least 4 hours. Remove any residual moisture with a paper towel. Top with fresh raspberries.
- The aluminum foil will help to prevent sinking or cracks.
- The more you tap, the less bubbles will appear in the final product!