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Instant Pot Keto Cheesecake

Instant Pot Keto Cheesecake

Instant Pot Keto Cheesecake proves that being on a low-carb diet regimen could be simple and delicious! This low-carb recipe does not take the fun out of desserts!

Instant Pot Keto Cheesecake tastes so tasty that even if you do not intend to go keto, you will still devour this piece of wonderful dessert. I like how it is still the decadent dessert that we all know!

Cheesecake

Instant Pot Keto Cheesecake

Ingredients

Crust:
  • 1/2 cup blanched almond flour
  • 1/2 cup unsweetened shredded coconut
  • 4 tablespoons unsalted butter  (melted)
  • 1 tablespoon powdered erythritol sweetener
  • 1/4 teaspoon cinnamon powder
Cheesecake Filling:
  • 16 oz (0.6 kg) cream cheese  (softened to room temperature)
  • 2/3 cup powdered erythritol sweetener
  • 2 large eggs  (room temperature)
  • 1/4 cup heavy whipping cream  (room temperature)
  • 1/4 cup sour cream
  • 1 tablespoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
Garnish:
  • 2 cups (0.47 l) heavy cream
  • 2 tablespoons powdered erythritol sweetener
  • 1 teaspoon vanilla extract
  • Blueberries
  • Strawberries

Instructions

Cheesecake Crust:
  1. First lightly coat a 7×3-inch spring form pan with nonstick spray and set aside.
  2. Then add all the crust ingredient to a big bowl and stir until well combined.
  3. After Press the combination into the prepared spring form pan.
  4. Push the crust and try to line the sides about to the center of the pan edges.
  5. Then freeze for at least twenty (20) minutes.
Make the filling:
  1. Add cream cheese and erythritol to a big bowl. Use a hand mixer to beat on low speed until well-mixed.
  2. After Add heavy cream, sour cream, lemon juice, lemon zest, and vanilla extract. Beat on low speed until smooth, about 30 seconds. Stop to scrape the sides and bottom of the bowl.
  3. Then On low speed, add the eggs one at a time, beating until just combined, cautious to not over mix.
  4. Pour the batter over the crust, and flatten the top with a spatula.
Cook:
  1. Put the metal trivet into a 6-qt Instant Pot and add 1 1/2 cups (0.47 l) water.
  2. Quietly transfer the cheesecake pan on top of the trivet.
  3. Choose manual setting and regulate the pressure to high. Set time to thirty (30) minutes.
  4. When finished cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes. Physically release any remaining pressure by slowly turning the release knob to its venting position.
  5. Cautiously open the pot and transfer cheesecake to a cooling rack. The cheesecake should be jiggly, but not liquify.
  6. Then let it cool for one (1) hour, after which run a paring knife around the edges.
  7. Move cheesecake to the refrigerator for at least twelve (12) hours or overnight.

Serve:
  1. Beat heavy cream, erythritol, and vanilla until stiff peaks form. Pipe on the cheesecake, decorate with blueberries and a few strawberries in the middle.
  2. Cautiously remove the chilled cheesecake from the pan. Peel off the parchment paper. Slice and serve.

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