Decadent & Guilt-Free Instant Pot Keto Cheesecake Recipe You Can’t Miss!

For those following a ketogenic lifestyle, the allure of a classic cheesecake can be tempting, yet seemingly off-limits due to its high sugar and carbohydrate content. However, with a few clever ingredient substitutions and the magic of the Instant Pot, a delicious and satisfying keto-friendly cheesecake is entirely achievable. This article delves into creating the perfect Instant Pot keto cheesecake, exploring the nuances of ingredient selection, the benefits of pressure cooking, and various flavor options to tantalize your taste buds.

Why Choose Instant Pot for Keto Cheesecake?

Many people ask why they should bother making this low carb cheesecake in the Instant Pot. The time spent preparing and cooking is almost the same, so why do it this way instead of in the oven? The Instant Pot offers a unique advantage when baking cheesecakes: the consistent moisture provided by the pressure cooking environment. The Instant Pot has an automatic water bath as it requires water to come to pressure. This means that the cheesecake cooks more evenly and is less likely to crack on top. The result is a beautiful presentation. This automatic water bath helps to prevent the cracking that can sometimes occur with traditional oven-baked cheesecakes. Additionally, using an Instant Pot is beneficial in summer months, when it is just too hot to bake something. The Instant Pot solves this problem by allowing me to bake without heating up the whole kitchen.

Essential Ingredients for a Keto Cheesecake

The key to a successful keto cheesecake lies in carefully selecting low-carb alternatives to traditional ingredients.

Almond Flour: Used as a base for the crust, almond flour provides a gluten-free and low-carb alternative to traditional wheat flour. About 3 ounces weight. I use almond flour that is blanched, which means the skins are taken off of the almonds, so the resulting flour looks white. I typically use Costco’s Kirkland brand, which has 2 grams of net carbs per 1/4 cup serving. Readers have had success substituting some or all of it with ground pecans.
Keto-Friendly Sweetener: Erythritol is a dry sweetener, about 70% as sweet as sugar. I buy granulated erythritol online and powder it using a small blender like the Nutribullet. If you’re substituting with Confectioners Swerve, use 1 scant tablespoon for the crust and 1/2 cup (= 2.8 ounces weight) for the filling. You can substitute with another dry sweetener; to determine how much to use, check your sweetener’s packaging to see how it compares to regular sugar.
Cream Cheese: The foundation of any cheesecake, full-fat cream cheese provides the necessary richness and tang while remaining low in carbohydrates. Two standard bricks = 16 ounces total.
Heavy Whipping Cream: This ingredient gives cheesecakes a silky, firm, and dense texture, which is a key characteristic of New York style cheesecakes.
Eggs: These bind the ingredients together and contribute to the cheesecake's structure.
Lemon Juice: A touch of lemon juice adds brightness and complements the richness of the cream cheese.
Vanilla Extract: Enhances the overall flavor profile, adding warmth and depth.

Step-by-Step Guide to Instant Pot Keto Cheesecake

Here's a detailed recipe to guide you through creating a delectable keto cheesecake in your Instant Pot:

1. Preparation:

Set cream cheese, eggs, and heavy whipping cream on countertop to warm to room temperature, at least 30 minutes before proceeding with recipe. It’s important to remove cold ingredients - cream cheese, heavy whipping cream, eggs - from the refrigerator at least 30 minutes before starting the recipe. You want to give them time to come to room temperature, helping to ensure a smooth and creamy batter.
Use separate pieces of parchment paper to line bottom and sides of aluminum 6-inch round cheesecake pan with removable bottom. I use Fat Daddio’s aluminum 6-inch round cheesecake pan with removable bottom that’s six inches in diameter and 3 inches tall. If your pan is 7 inches in diameter, decrease the pressure cooking time by 5 minutes. I like the convenience of the removable bottom, but you can also use a springform pan.
Place trivet inside pressure cooker, with handles resting on sides of pot. I use a 6-quart Instant Pot. Other sizes of electric pressure cookers should also work as long the cheesecake pan fits within the maximum capacity.

2. Make the Crust:

Stir melted butter and sweetener in mixing bowl until combined, then stir in almond flour until butter is absorbed and forms dough.
Transfer dough to prepared cheesecake pan, and use spoon or measuring cup to firmly press down and form flat, smooth crust covering entire bottom of pan.
Transfer pan to freezer to chill crust for 20 minutes while making filling.

3. Make the Filling:

Beat cream cheese and sweetener in large bowl with electric hand mixer on low speed until well-mixed, about 1 minute. Don’t over-mix while beating the batter, or you’ll end up with a lighter and fluffier batter, resulting in an airier and puffier cheesecake. We want a dense, firm, and smooth cheesecake. At every step, the batter should be mixed until the ingredients are incorporated and smooth, and no more.
Add heavy cream, lemon juice, and vanilla extract; beat on low speed until smooth, about 30 seconds.
Add eggs one at a time, beating on low speed until just combined, about 30 seconds each.
Remove pan with chilled crust from freezer. Pour batter over crust, careful not to leave trapped air gaps. Flatten surface with spatula.

4. Pressure Cook:

Pour 1 cup of water into pressure cooker pot, and lower cheesecake pan onto trivet.
Secure and seal lid. Cook for 30 minutes at high pressure, followed by 15-minute natural release.
Manually release any remaining pressure by gradually turning release knob to venting position.
Carefully lift lid to avoid dripping condensation on cheesecake. Top of cheesecake should be jiggly but not liquid. If needed, use paper towel to carefully dab cheesecake to absorb condensation on surface. Turn off pressure cooker.

5. Cool and Chill:

Let cheesecake cool uncovered in pressure cooker for about 1 hour.
Use trivet's handles to lift cheesecake from pot onto countertop and let stand until fully cooled.
Loosely drape dry paper towel over cheesecake pan and refrigerate for at least 24 hours. It’s very important to let the cheesecake chill in the refrigerator for at least 24 hours before serving. This cheesecake is very moist after pressure cooking and needs time to dehydrate in the refrigerator.
Carefully remove chilled cheesecake from pan, and peel off parchment paper.

Tips for the Perfect Keto Cheesecake

Room Temperature Ingredients: Ensure that all ingredients, especially cream cheese and eggs, are at room temperature to prevent lumps and ensure a smooth batter.
Don't Overmix: Overmixing the batter can incorporate too much air, leading to a cracked cheesecake. Mix until just combined.
Proper Chilling: Allow the cheesecake to chill for at least 24 hours for optimal texture and flavor. This allows the cheesecake to firm up and the flavors to meld together.
Sweetener Adjustment: Adjust the amount of sweetener to your preference, keeping in mind the specific sweetness level of your chosen keto-friendly sweetener.
Protect from Moisture: Wrap the cheesecake pan tightly in foil to prevent water from seeping in during pressure cooking. You need to wrap the bottom of the pan tightly so water doesn’t get forced into the seam between the bottom and the sides of the pan. Top with some paper towel and more foil: The paper towel layer helps absorb any moisture that sneaks in there, but you don’t want it to touch the top of the cake. Then you wrap more foil around the top to provide another layer of protection.

Flavor Variations to Elevate Your Keto Cheesecake

Key Lime: Add 2-3 tablespoons of key lime juice and lime zest in place of lemon juice for a tangy twist. I’ve made versions of this cheesecake with other flavors, and my favorite is key lime where I add 2-3 tablespoons key lime juice and lime zest in place of the lemon juice.
Chocolate: Incorporate unsweetened cocoa powder or sugar-free chocolate chips into the batter for a decadent chocolate cheesecake.
Berry Swirl: Swirl in macerated strawberries, blueberries, or raspberries for a fruity and colorful cheesecake. Macerated strawberries, blueberries, or raspberries add flavor and fun color to a cheesecake.
Snickerdoodle: Mix cinnamon into the cream cheese mixture for a warm and comforting flavor. Snickerdoodle by mixing in cinnamon swirled cream cheese mixture.
Lemon: Keto Instant Pot Cheesecake is extra creamy and delicious! And this low carb lemon cheesecake is so smooth and rich. It's the perfect sugar-free dessert for lemon lovers.

Serving and Storing Your Keto Cheesecake

This cheesecake is delicious by itself, with a dollop of whipped cream, or served with sliced strawberries or puréed berries. Store leftover slices in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Read also: Flavorful Keto Pot Roast

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