Gluten and Dairy Free Cheesecake

A perfect dessert for your guests and visitors this festive season. 

•60 g Gluten Free digestive biscuits 
•2tblsp vegetable fat or soy butter (melted)
•200g coconut cream (thick or clotted) 
•300g liquid coconut cream 
• 1/2 cup xylitol or white sugar 
•3tsp vanilla essence 
•2tblsp gluten free flour 
 
Spray your 18cm Pyrex dish with non stick spray and add baking paper to cover the dish, set aside. ( it helps scrunching up the paper to make it more malleable) 

crush the gluten free digestives, add melted butter and 1tsp vanilla essence. 

scoop your biscuit mixture into the Pyrex dish, pressing down with the back of a spoon or a glass. Place Pyrex into the freezer while you prep the mixture. 

In a food processor add the clotted coconut cream and sugar, blend. Add the coconut liquid cream, vanilla essence and flour, blend until smooth. (the consistency should be thick, and not easily dropping off the spoon) 

Add the mixture to the Pyrex dish and place 2 sheets of kitchen towel to cover the dish 
loosely cover the Pyrex dish.

Cover with tin foil. Make a sling with another piece of foil to transfer the dish from the counter to the Instant Pot and vice versa.

Place the trivet Into the Instant Pot  - handles down, add one cup of water.

 
Using the foil sling, transport the Pyrex into the Instant Pot, fold down the foil and place the lid on the Instant Pot. Make sure the valve is on sealing, pressure cook for 25 minutes on high pressure.
Then do a NPR (natural pressure release).

Once finished, using the sling, take the Pyrex dish out of the pot and let it cool for 20 minutes before placing it in the fridge to set for 4 - 6 hours.

 
Add fruit, jam, fruit pulp to decorate and add flavour and enjoy.