SERVES: 8
SERVING SIZE: 1 SLICE

PREP: 8 MINUTES
PRESSURE: 40 MINUTES
TOTAL: 10 HOURS 9 MINUTES

SETTING: PRESSURE COOK
RELEASE: NATURAL/QUICK

VANILLA CHEESECAKE

with Fresh Strawberries

Luscious, sweet, and incredibly creamy, this sensational crust-free cheesecake features hints of vanilla and citrus. You’ll quickly find that the Instant Pot makes a cheesecake with a fantastic creamy texture.


16oz (450g) full-fat cream cheese, at room temperature

2 tbsp heavy cream

23 cup erythritol and oligosaccharide blend granular sweetener

1 tsp fresh lemon juice

1 tsp vanilla extract

112 tsp freshly grated lemon zest

3 large eggs, at room temperature

13 cup sliced fresh strawberries

FOR THE TOPPING

12 cup full-fat sour cream

1 tbsp erythritol and oligosaccharide blend granular sweetener

1 Place the steam rack in the inner pot and add 112 cups water to the bottom of the pot. Cut out a round piece of parchment paper slightly larger than the bottom of a 7 x 3-inch (15.25 x 7.5cm) springform pan. Place the parchment paper in the bottom of the pan and fold the edges of the paper up onto the sides of the pan. Cut a round piece of aluminum foil slightly larger than the bottom of the pan and wrap the foil around the outside bottom of the pan.

2 Combine the cream cheese, heavy cream, sweetener, lemon juice, vanilla extract, and lemon zest in a large bowl. Using a hand mixer or stand mixer, blend the ingredients on medium until the mixture is creamy but still thick. Reduce the mixer speed to low and add the eggs one at a time. Mix until the ingredients are just combined.

3 Pour the cheesecake batter into the prepared pan. Place a paper towel over the top of the pan and then tightly wrap a sheet of aluminum foil over the paper towel. Fold a 20-inch (50cm) long piece of aluminum foil lengthwise and then into thirds to create a sling for easier removal of the pan. Place the pan in the center of the sling, grasp the ends and carefully lift and lower the pan into the pot.

4 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 40 minutes.

5 While the cheesecake is cooking, make the sour cream topping by combining the sour cream and sweetener in a medium bowl. Whisk until blended. Set aside.

6 When the cook time for cheesecake is complete, allow the pressure to release naturally for 20 minutes and then quick release the remaining pressure. Open the lid and lift the cheesecake out of the pot. While the cheesecake is still warm, evenly spread the sour cream topping over top. Tightly cover and refrigerate for a minimum of 9 hours.

7 After the chilling time is complete, carefully release the outer spring ring of the springform pan to release the cheesecake from the pan. Cut into 8 equal-sized wedges. Garnish with the strawberries. Serve chilled.

tip Only use block-style cream cheese for this recipe and not the whipped variety.

Nutrition per serving

CALORIES: 275 FAT: 26g NET CARBS: 4g PROTEIN: 6g

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