Instant Pot Crustless Cheesecake Recipe

LowCarb, SugarFree Instant Pot Cheesecake Allrecipes

WebJan 30, 2023 · Directions. Grease the inside of a springform pan with cooking spray. Place a rack in the bottom of a multi-functional pressure …

1. Grease the inside of a springform pan. Place a rack in the bottom of a multi-functional pressure cooker (such as Instant Pot®) and add 1 inch of water.
2. Blend cream cheese in a bowl using an electric mixer until completely smooth with no lumps. Add sugar substitute and vanilla extract. Blend until just incorporated. Add eggs 1 at a time and blend until completely mixed in, but do not overbeat.
3. Pour batter in the prepared springform pan. Cover bottom and sides of pan tightly with a single piece of aluminum foil to prevent water from leaking into the pan.
4. Lower the filled springform pan onto the rack in the pressure cooker pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

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Low Carb Instant Pot Cheesecake (Keto Recipe)

WebJan 22, 2018 · Add heavy cream, lemon juice, and vanilla extract; beat on low speed until smooth, about 30 seconds. Add eggs one at a time, …

1. Prepare: Set cream cheese, eggs, and heavy whipping cream on countertop to warm to room temperature, at least 30 minutes before proceeding with recipe (Note 5). Use separate pieces of parchment paper to line bottom and sides of aluminum 6-inch round cheesecake pan with removable bottom (Note 6). Place trivet inside pressure cooker, with handles resting on sides of pot (Note 7).
2. Make Crust: Stir melted butter and sweetener in mixing bowl until combined, then stir in almond flour until butter is absorbed and forms dough. Transfer dough to prepared cheesecake pan, and use spoon or measuring cup to firmly press down and form flat, smooth crust covering entire bottom of pan. Transfer pan to freezer to chill crust for 20 minutes while making filling.
3. Make Filling: Beat cream cheese and sweetener in large bowl with electric hand mixer on low speed until well-mixed, about 1 minute (Note 8). Add heavy cream, lemon juice, and vanilla extract; beat on low speed until smooth, about 30 seconds. Add eggs one at a time, beating on low speed until just combined, about 30 seconds each. Remove pan with chilled crust from freezer. Pour batter over crust, careful not to leave trapped air gaps. Flatten surface with spatula.
4. Pressure Cook: Pour 1 cup of water into pressure cooker pot, and lower cheesecake pan onto trivet. Secure and seal lid. Cook for 30 minutes at high pressure, followed by 15-minute natural release. Manually release any remaining pressure by gradually turning release knob to venting position. Carefully lift lid to avoid dripping condensation on cheesecake. Top of cheesecake should be jiggly but not liquid. If needed, use paper towel to carefully dab cheesecake to absorb condensation on surface. Turn off pressure cooker.

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Keto Instant Pot Cheesecake Lara Clevenger

WebJan 17, 2019 · KETO CHEESECAKE FILLING RECIPE. First, mix together the cream cheese, erythritol, vanilla extract, lemon juice & zest, and …

1. In a bowl combine all crust ingredients. Mixture should still be crumbly. Press mixture into a spring form or push pan. I lined the bottom and the sides.
2. Mix together cream cheese, erythritol, vanilla extract, lemon juice & zest, and heavy cream in a stand mixer or with a hand mixer.
3. One at a time add eggs to mixer and blend until until smooth (may still have a few lumps in it). Some other recipes I've read said that if you over mix it you will have a lumpy cheesecake, I didn't find this to happen when I turned my kitchenmaid on high and blended for a few. I wanted to get those lumps out hahaha.
4. Transfer mixture into your lined cheesecake pan and loosely place foil on top. Some people say to put a paper towel on underneath the foil to help absorb moisture but there's almost always still moisture plus you're going to be adding a topping to it so I just skip that part.

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