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.
July 7 2020 recipe by Kristie Sullivan, PhD, photo by Kate Nordin, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dessert
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
10 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
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Making low carb simple
Instructions
Instructions are for 10 servings. Please modify as needed.
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.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
24 comments
1
Donna
July 15 2020
As a person who does not do well with any artificial sweeteners, I often wonder if a beautiful recipe such as this would be palatable if the erythritol were omitted? Also, would the texture suffer? Thanks for any help!
Reply: #2
2
Reply to comment #1 by Donna
Kristin Parker Team Diet Doctor
July 15 2020
As a person who does not do well with any artificial sweeteners, I often wonder if a beautiful recipe such as this would be palatable if the erythritol were omitted? Also, would the texture suffer? Thanks for any help!
The texture would not likely suffer but you may find the taste of the dessert too bitter without the sweetener.
3
Teresa
July 16 2020
You might want to correct this entry to the recipe: "½ tsp (0.9 g) unsweetened finely shredded coconut *coconut extract". It got mixed up!
Reply: #4
4
Reply to comment #3 by Teresa
Kristin Parker Team Diet Doctor
July 16 2020
You might want to correct this entry to the recipe: "½ tsp (0.9 g) unsweetened finely shredded coconut *coconut extract". It got mixed up!
Thank you Teresa!
5
Laurel
July 26 2020
Where are the almonds?
Reply: #6
6
Reply to comment #5 by Laurel
Kerry Merritt Team Diet Doctor
July 26 2020
Where are the almonds?
Thanks, Laurel! It seems there may be an error. I will let our recipe team know!
7
Julia
July 29 2020
Can this be baked in the oven?
Reply: #8
8
Reply to comment #7 by Julia
Crystal Pullen Team Diet Doctor
July 29 2020
Can this be baked in the oven?
This recipe was designed for a multi-cooker, it has not been tested in the oven.
9
rolfanitamich
August 3 2020
4 oz. water ... should that be fl. oz.? Or is it really a weight measurement?
Same question for the sour cream.
Thank you for the clarifications.
Reply: #10
10
Reply to comment #9 by rolfanitamich
Britta Patterson
August 3 2020
4 oz. water ... should that be fl. oz.? Or is it really a weight measurement?
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.
11
Nada
October 10 2020
I'll try nex week this. I wander which one cake would be the best after 8 weeks of hard keto diet. And i choose this. I can't wait!
Reply: #12
12
Reply to comment #11 by Nada
Kerry Merritt Team Diet Doctor
October 10 2020
I'll try nex week this. I wander which one cake would be the best after 8 weeks of hard keto diet. And i choose this. I can't wait!
Let us know how it turns out!
13
Maja
October 25 2020
Is it possible to make this without an instant pot? Oven? Recipe looks delicious, would like to try alternative baking method if at all possible. Thank you
Reply: #14
14
Reply to comment #13 by Maja
Kerry Merritt Team Diet Doctor
October 25 2020
Is it possible to make this without an instant pot? Oven? Recipe looks delicious, would like to try alternative baking method if at all possible. Thank you
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=cheesecake15
Jane
January 28 2021
This came out perfectly. I typically use about 1/3-1/2 the amount of sweetener in these kinds of recipes (in this case I used 1/2 of what was recommended). Definitely on the "keeper" list!
Reply: #16
16
Reply to comment #15 by Jane
Kristin Parker Team Diet Doctor
January 28 2021
This came out perfectly. I typically use about 1/3-1/2 the amount of sweetener in these kinds of recipes (in this case I used 1/2 of what was recommended). Definitely on the "keeper" list!
I'm glad you enjoyed it so much, thank you for sharing!
17
Helen
March 26 2021
What are the macro
Reply: #18
18
Reply to comment #17 by Helen
Kerry Merritt Team Diet Doctor
March 27 2021
What are the macro
Hi, Helen! The nutritional information is listed below the Ingredients list.
19
Meg Frith
July 18 2021
Hi there, Any future plans to release an oven-baked version of this recipe?
Reply: #20
20
Reply to comment #19 by Meg Frith
Kerry Merritt Team Diet Doctor
July 19 2021
Hi there, Any future plans to release an oven-baked version of this recipe?
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
21
Suzanne
April 17 2022
how do you print these recipes??
Reply: #22
22
Reply to comment #21 by Suzanne
Kerry Merritt Team Diet Doctor
April 18 2022
how do you print these recipes??
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.
23
Val
February 19 2023
Is the crust baked in a conventional oven or in the multi cooker. I have a ninja?
Reply: #24
24
Reply to comment #23 by Val
Kristin Parker Team Diet Doctor
February 20 2023
Is the crust baked in a conventional oven or in the multi cooker. I have a ninja?
The crust is baked in a conventional oven at 350F.
