Sugar Free New York Cheesecake | Keto / Low carb

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

#iwac #foodiewarp #cheesecake

Today we will be making keto/low carb, sugar-free cheesecake! Recipe included!! We do recommend using almond flour for best results.

00:00 – Intro
00:21 – make the crust
02:57 – Bake the crust
03:37 – make the batter
05:51 – Time to bake
06:52 – Plating

Almond Flour Crust
A buttery, flaky crust for cheesecakes or pies.

►2 cups Almond flour
►3 Tbsp Erythritol
►1/3 cup Melted butter
►1 tsp Vanilla extract

Sugar Free Cheesecake Batter
Slightly sweet, slightly sour and light sugar free cheesecake batter.

►32 oz Cream cheese, softened
►1 ¼ cup Powdered erythritol
►1/3 cup Sour cream
►1 ½ tsp Vanilla paste
►1/8 tsp Salt
►2 tsp Lemon juice
►4 big Eggs, room temperature

Preheat oven to 325 and put pan of boiling water on bottom rack. Stir cream cheese in stand mixer until smooth. Add erythritol and stir until creamy. Add sour cream, vanilla, lemon juice and salt and stir until combined, scraping down the sides of the bowl occasionally. Add eggs, one at a time at low speed, stirring until each egg is just incorporated. Pour batter into cooled almond flour crust and bake on center rack until center is still jiggly but the edges have set, about 60 minutes. Turn oven off, crack door and leave to slowly cool for at least one hour before transferring to counter to cool to room temperature, at least 4 hours.

Combine all ingredients until just able to hold together. Preheat oven to 350. Line 9 inch springform
pan with parchment paper or grease with butter. Press dough into bottom of pan and bake for 10-12
minutes, until slightly golden. Let rest for 10 minutes.



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