Recipes/Desserts/Caramel Chocolate Cheesecake Keto

based on http://smittenkitchen.com/blog/2006/08/no-teddy-bear-guts-no-glory/ - but modified for the instant pot:

For the crust:

  • 86g / 3/4 cup almond flour
  • 25g / 2 tbsp allulose sweetener
  • 10g / 2 tbsp cocoa powder
  • 60g / 4 tbsp butter, melted

Directions for crust:

  1. preheat oven to 350F
  2. line a 6in / 15cm springform pan with parchement
  3. mix the crust ingredients together and press into the pan
  4. place in oven and bake for 10 minutes

For the filling:

  • 150g / 3/4 c allulose sweetener (200g / 2 cup if pure allulose)
  • 100g / 1/2 c heavy cream
  • 150g / 5 oz unsweetened chocolate (Lindt 95% or similar) in chunks
  • 450g / 16oz cream cheese (softened)
  • 2 large eggs
  • 1 tsp vanilla

Directions for filling:

  1. put sweetener in a pot over medium heat. wait for it to melt and start to turn light brown
  2. carefully add heavy cream - it will bubble and steam a lot
  3. stir until caramel is disolved in the cream
  4. add chocolate and stir until melted.
  5. put cream cheese in stand mixer and beat on low speed until fluffy.
  6. Keeping it on low speed slowly pour in the chocolate caramel mix until well incorporated
  7. beat in the eggs one at a time
  8. add the vanilla
  9. pour into the springform pan
  10. Cover the top of the pan with a piece of foil.
  11. Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot.
  12. Create a “foil sling” by folding a 20-inch long piece of foil in half lengthwise two times. This “sling” will allow you place and remove the springform pan with ease.
  13. Place the cheesecake pan in the center of the sling and carefully lower the pan into the Instant Pot. Fold down the excess foil from the sling to ensure the pot closes properly.
  14. Lock the lid into place and make sure the vent is closed “sealing”. Press the “Manual” button and cook on high pressure for 35 minutes.
  15. When the Instant Pot beeps, hit the “Keep Warm/Cancel” button to turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
  16. Carefully unfold the foil sling and remove the cheesecake from the pot to a cooling rack using the foil sling “handles”.
  17. Uncover the cheesecake and allow it to cool to room temperature.
  18. Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.