July 7 2020 recipe by Kristie Sullivan, PhD![Kristie Sullivan, PhD]()
, photo by Kate Nordin![Kate Nordin]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, photo by Kate Nordin
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Almond joy Instant Pot cheesecake
If you've never used your multi-pressure cooker to make a cheesecake, you've been missing out! This low carb cheesecake yields an amazing texture that doesn't compare to oven-baked cheesecakes. The soft creamy texture combined with rich chocolatey sauce and the slight crunch of almonds will transport you to dessert heaven.
USMetric
servingservings
Ingredients
Crust
- 21⁄3 oz. (91⁄3 tbsp) 65 g (140 ml) almond flour
- 2 tbsp 2 tbsp erythritol
- dash of salt
- 1½ tbsp 1½ tbsp butter, melted
Filling
- 1 lb (2 cups) 450 g (475 ml) cream cheese, room temperature
- 4 oz. (½ cup) 110 g (130 ml) erythritol
- 2 oz. 55 g sour cream, room temperature
- 1 tsp 1 tsp vanilla extract
- ½ tsp ½ tsp coconut extract
- 3 3 Large eggLarge eggs
- 1 oz. (51⁄3 tbsp) 28 g (80 ml) unsweetened finely shredded coconut
Milk chocolate syrup
- ½ cup 120 ml water
- ½ cup (1½ oz.) 120 ml (45 g) cocoa powder
- 1 tbsp 1 tbsp butter
- 1⁄10 tsp 1⁄10 tsp salt
- 1 oz. (2¼ tbsp) 28 g (32 ml) erythritol
- ¼ cup 60 ml heavy whipping cream
- 1 tsp 1 tsp vanilla extract
Toppings
- ½ oz. (22⁄3 tbsp) 14 g (40 ml) roasted unsweetened coconut chips, flakes
- 1 oz. (3 tbsp) 28 g (45 ml) sliced almonds
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
Crust
- Preheat oven to 350 °F (180 °C).
- Prepare a 7" (18 cm) springform pan or push pan with a circle of parchment paper lining the sides and bottom.
- Mix the almond flour, sweetener, salt, and melted butter in a small bowl.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 6-8 minutes or until lightly browned. Set aside to cool.
Filling
- Let all ingredients come to room temperature. Use a hand mixer on low speed to lightly whip the cream cheese, about 30 seconds.
- Add the sweetener and beat until just dissolved. Beat in the sour cream and extracts until just blended.
- Add the eggs, one at a time, using a spatula to scrape down the sides. Do not overmix the eggs. Last, gently stir in the shredded coconut by hand.
- Pour the filling onto the cooled crust, using a spatula to smooth the top. Tap the cheesecake on the counter 4-6 times to remove air bubbles.
- Pour 1 cup of hot water into the instant pot.
- To reduce pits in the top of the cheesecake caused by condensation, wrap the cheesecake with foil, being careful not to allow the foil to touch the top of the cheesecake.
- Place the springform pan on a rack inside the instant pot. Use high pressure for 37 minutes followed by 20 minutes of natural release. After 20 minutes, use quick release, and remove the lid of the instant pot.
- Let the cheesecake cool on a rack. When cooled to room temperature, cover and refrigerate for at least 8 hours before serving. Top the cheesecake with cooled chocolate sauce, flaked coconut, and toasted almonds just before serving.
Milk chocolate syrup
- In a small saucepan, whisk together the water and cocoa over low heat.
- Add the butter, salt, and sweetener and whisk until the butter is melted and the sweetener is dissolved.
- Pour in the cream and let simmer over low heat for 4-5 minutes.
- Remove from heat and add vanilla extract. The syrup will thicken as it cools.
The texture would not likely suffer but you may find the taste of the dessert too bitter without the sweetener.
Thank you Teresa!
Thanks, Laurel! It seems there may be an error. I will let our recipe team know!
This recipe was designed for a multi-cooker, it has not been tested in the oven.
Same question for the sour cream.
Thank you for the clarifications.
The sour cream would be in weight, but the water would be in fluid ounces.
Let us know how it turns out!
This recipe was designed for the Instant Pot, and it has not been tested in the oven.
However, we have a variety of other cheesecake recipes you may enjoy! https://www.dietdoctor.com/?s=cheesecake
I'm glad you enjoyed it so much, thank you for sharing!
Hi, Helen! The nutritional information is listed below the Ingredients list.
There are no plans at this time, however, this oven-baked cheesecake has been popular lately! https://www.dietdoctor.com/recipes/oven-baked-low-carb-cheesecake
Hi, Suzanne! You should see a printer icon near the top of the recipe. If not, you should be able to use the print function on your phone or computer.
The crust is baked in a conventional oven at 350F.