SALTED CARAMEL KETO CHEESECAKE
SIMPLE CHANGES TO THE INSTANT POT N.Y. CHEESECAKE MAKES IT KETO. This one is salted caramel and it's yummy.
Cheesecake in 26 minutes cooking time that's perfect every
This recipe originally came from TWIN CITIES Youtube site. It is an offshoot from their NY-style cheesecake. I made some changes to make it KETO and WOW!
Almond "meal" is the leftover
meal from making almond milk. It can be spread out on trays and dried in the oven (170 - 200 degrees F) or dehydrator (145 degrees F). I use this meal for crusts, bread crumbs, etc. Works great in meat loaves also. Here is the RECIPE: KATIE'S DAY - www.gprevived.com
*BASIC COCONUT/NUT CRUST:
Mix well the following:
1/3 to 1/2 c. pecans, chopped small
1/3 to 1/2 c. almond
MEAL (not almond flour)
1/4 c. unsweetened coconut shreds
2 Tbl Monk Fruit Sweetener (I do not recommend Swerve)
3 Tbl butter, organic, room temp
1/4 tsp almond extract or 1/2 tsp vanilla extract
Press the coconut/nut mixture in
the bottom of your springform pan that has been wrapped with parchment before springing it closed. Refrigerate while preparing the filling.
This can be mixed by hand or machine. I do not recommend an
electric mixing stick or wand.
2 - 8 oz. packages of cream cheese, organic, room temperature
2/3 c. Monk Fruit Sweetener
2 Tbl cornstarch, non-GMO
1/4 tsp salt
1 Tbl vanilla extract
Mix above ingredients well, until
Add 2 eggs, best
1/2 c. sour cream, organic
Mix until creamy smooth.
Set up your Instant Pot with 1 cup water in the bottom of the stainless steel pot.
Place the wire rack in the pot.
Check that the black pressure value
on the lid is set for pressure cooking.
Pour the filling mixture into the springform pan.
Smooth the filling over the entire area of cookie crust.
Carefully place the pan into the Istant Pot centering it on the wire rack.
Close the lid.
Pressure cook on HIGH for 26 minutes.
Allow for 10 minutes natural pressure release time.
Carefully release the additional air.
Carefully remove the springform pan and place on a rack.
Note: the pan will be hot to the touch.
I use a thin cloth towel as a potholder to accomplish this.
Using the edge of a clean paper towel, remove all excess water that has accumulated on the top and edges of the cheesecake.
Refrigerate 1 hour.
c. sour cream, organic
2 Tbl Monk Fruit Sweetener
3/4 c. Lily's Salted Caramel Chocolate Chips
Over low heat, melt the chips and quickly mix them into the sour cream and sweetener.
Mix well and gently spread over cooled cheesecake. Refrigerate
cake for 4, 8 hours or overnight. Overnight is best.
*MAKE THE CRUST SAVORY.
This is a great crust for quiches and other recipes where sugar and flour are not desired.
Press in the bottom of a parchment lined pan or dish.
Refrigerate until filling is ready.
1/3 to 1/2 c. pecans, chopped small (you can use other nuts and/or seeds)
1/3 to 1/2 c. almond MEAL (not almond flour)
1/4 c. unsweetened coconut shreds, optional depending on recipe
3 Tbl butter, organic,
salt and pepper to taste
You can also add other herbs and spices, including crushed red pepper.