Peppermint Cheesecake (Instant Pot)

recipestonourish.com

Kimi Holman

16 ounces full fat organic cultured cream cheese {preferably grass-fed}, softened

2 pastured or organic eggs, room temperature

½ cup maple sugar

¼ cup organic cultured sour cream {preferably grass-fed}

1 tablespoon Otto's cassava flour

1 ½ teaspoons vanilla extract

¼ teaspoon peppermint extract or 3 to 4 drops Vitality peppermint essential oil {I only recommend these therapeutic grade essential oils}

½ teaspoon sea salt

subheading: For the Crust:

1 cup blanched almond flour

2 tablespoons maple sugar

2 tablespoons melted grass-fed butter or ghee, melted

subheading: For the Chocolate Ganache:

6 ounces allergy-friendly chocolate, chopped

⅓ cup organic cream

¼ teaspoon sea salt

Flaked sea salt for sprinkling on top of the ganache

Directions at recipestonourish.com

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