5/28/19

Cheesecake baked in my Instant Pot (Cosori - electric pressure cooker) Cinnamon Swirl Cheesecake - Sugarfree and Low Carb





When eating sugar free and low carb, it seems cheesecakes are a dessert that is a 'fall back' dessert.  Need a last second dessert?  Craving something sweet?  Need a dessert to serve guests?  Bored and want to bake something?  Cheesecake.

I guess the best thing is that they can be made into literally any flavor you like.  You can even make them 'savory' with garlic, spinach, etc. if you wish.  But most are made sweet; and vanilla is a great default because you can top it with anything from chocolate to fruit, to jam, sprinkles, crumbs... whatever.  But also, play with the crust flavors and ingredients and of course, add layers or swirls to the filling.

SO many ways to play with a basic cheesecake recipe!

This particular recipe is based on one in the cookbook:  Keto Instant Pot: 130+ Healthy Low-Carb Recipes for Your Electric Pressure Cooker or Slow Cooker



Cinnamon Swirl Cheesecake 
- sugar free and low carb

Crust:
4 T real butter
1 1/2 oz. unsweetened baking chocolate
1/3 c granulated sweetener like Ideal, Swerve, Just Like Sugar, etc.
1 egg - beaten
2 t cinnamon
1 t vanilla
dash sea salt

Cinnamon Swirl:
6 T real butter
1/2 granulated sweeteners - mix 2-3 brands for best flavor
1 t vanilla
1 T cinnamon
dash sea salt

Filling:
32 oz. cream cheese (that's 4 pkg. of 8 oz.)
3/4 c granulated sweeteners - Just Like Sugar, Swerve, Ideal, etc.
1/2 c unsweetened, original almond milk
1 t vanilla
1/4 t almond extract
dash sea salt
3 eggs

Wrap heavy aluminum foil around the outside of your springform pan.  (A 7" pan will usually fit in a 6 qt. instant pot or cosori cooker.)  You are wrapping it to keep water from seeping in.  Wrap the bottom and up the sides, making sure it doesn't rip.

Make the crust by melting the butter in a saucepan on the stove over medium low heat, adding the chocolate and stirring it to melt - be careful not to burn it.  Then add the sweetener, egg, cinnamon, salt and vanilla.  Remove from heat and stir to combine and thicken.  Spread this in the bottom of a 6 or 7 inch springform pan - one that fits in your instant pot.

Make the filling by beating the cream cheese smooth and slowly adding the sweeteners, milk, extracts and salt.  Add the eggs one at a time, mixing on low after each to mix in.  As soon as the filling is smooth, pour half of the batter over the crust in your springform pan.

Make the cinnamon swirl by heating the butter in a pan on the stove over high until it starts to caramelize by getting little brown flecks in it and starting to turn golden.  Quickly add the sweetener, vanilla, cinnamon and salt, whisking in briskly.  Remove from heat.  Let it cool slightly and it starts to thicken up.  Spoon half of this over the batter in your pan and use your spatula or a butter knife to swirl it in; cutting through and dragging the cinnamon through the filling.  Now pour the rest of the butter over, and then top with the last of the cinnamon filling.  Swirl it again with a spatula or knife.

Set a trivet in your Instant Pot or Cosori and add 1 cup of water.  

Pans are hard to lift out of a pressure cooker so use a long piece of aluminum foil to make a 'sling' or lift for it.  Pull out about 2 1/2 feet of foil and start to fold it up the long way so you are making a 2 inch wide 'rope' of sorts.  You want a long piece of foil that is about 2 inches wide so you can lay it across the inside bottom of your instant pot and still have it long enough to go up the two sides and have enough to grab with your hands.  

You will lay the aluminum foil 'sling' in your cooker, then put the springform pan with the cake over it.  Use the ends of your sling to lift the springform cake pan in and out of the instant pot.  

Cover your cheesecake pan with 3 pieces of paper towel - this is going to absorb condensation so all that excess water doesn't run into your cheesecake.  Tuck the ends of the aluminum foil sling inside and put the top of your Cosori or Instant Pot on.

Seal and set the timer for a manual cook time of 26 minutes.  Let the pressure release naturally when it's done.  Use the foil sling to lift the pan out.  Allow it to cool and then refrigerate it for at least 4-6 hours before serving.  It's best if you can chill it for 8-10.  I freeze mine!  On a hot summer day, a slice of frozen cheesecake is heavenly.

















Keto Instant Pot: 130+ Healthy Low-Carb Recipes for Your Electric Pressure Cooker or Slow Cooker





You might also be interested in these natural sugar free sweeteners (I used in this recipe);

Just Like Sugar 1 Lb Brown
Just Like Sugar Baking Sweetener - 16 oz
Just Like Sugar Table Top Natural Sweetener (Chicory Root Sugar Substitute), 16 oz


   

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