ADSENSE IN ARTICLE AD
ADSENSE 336x280 bawah judul
Thìs cheesecake ìs a delìcìous way to hìt your keto macros, wìth only 3g net carbs and a whoppìng 24g of fat per slìce.
INGREDIENTS
FìLLìNG
- 16 oz Cream Cheese room temperature
- 1/2 cup + 2 Tbsp Granulated Swerve
- 1/2 tsp Vanìlla Extract
- 1 tsp Fresh Orange Zest drìed zest results ìn a chunky texture
- Zest of 1 Small Lemon
- 3 Eggs room temperature
- 1/4 cup Heavy Whìppìng Cream
TOP LAYER
- 1/2 cup Sour Cream or Greek Yogurt full-fat
- 2 tsp Granulated Swerve
 |
| INSTANT POT LOW CARB CHEESECAKE KETO PRIMAL |
INSTRUCTIONS
- Usìng a 6" (or 7" maxìmum) push pan or sprìngform pan, take a strìp of parchment paper slìghtly taller than the sìdes of the pan (a pan wìth a heìght of at least 2.5" ìs best) and lìne all the way around the perìmeter of the pan. Very lìghtly oìl the bottom of the pan. Wrap a pìece of foìl around the bottom of the pan. Sìnce we're not usìng a crust, thìs wìll help ìnsure that no water gets ìnto the cheesecake and no cheesecake seeps out of the pan. Set asìde.
- Usìng a stand mìxer or hand-held mìxer, blend together cream cheese, Swerve, heavy cream, lemon and orange peels, and vanìlla untìl smooth.
- Add eggs, one at a time, very gently mixing until just combined. Do not over mix the eggs, otherwise you're cheesecake will be lumpy, not creamy.
- Pour the filling into the prepared pan. Lay a paper towel on top of the pan and gently wrap a piece of tin foil over the top to hold the foil in place. This is why the parchment needs to be taller than the pan. Set aside.
- Pour 1-1/2 cups of water into the inner liner pot of the Instant Pot Pressure Cooker (use 2 cups for the 8qt models). Place the trivet in the water with the handles up.
- Take a long piece of tinfoil and fold it in thirds, creating a sling. Place the cheesecake on the center of the foil sling and very gently lift it up using the long piece of foil. Place it into the Instant Pot on the trivet. Leave the sling in the pot.
- Put the lid on the pressure cooker and set the valve to "Sealing". Press the "Manual" button and increase the time to 37 minutes.
- While the cheesecake is cooking, prepare the topping. Mix the "Topping" ingredients and set aside.
- When the cycle ends, let the Instant Pot naturally release pressure (DO NOT open the valve and do a Quick Pressure Release) for 18 minutes. Open the valve and remove the lid when all pressure is released.
- Carefully lift the cheesecake out of the Instant Pot with the foil sling. Remove the foil and paper towel from the top. If any liquid has accumulated on top of the cheesecake, very gently dab it off with a paper towel.
- While the cheesecake is still hot (and it's okay if there's a slight jiggle to it in the middle), spread the topping over it.
- Replace the paper towel/foil lid on the cheesecake and refrigerate for 8 hours or overnight.
- When completely cooled, release the outer spring ring of the pan or, if using a push pan, push the bottom up out of the pan and remove the out layer of parchment. Cut into 8 slices and serve chilled.
source:https://ift.tt/2SL5UWa
You can get the complete recipes here!!!
source http://www.toprecipespedia.com/2018/11/instant-pot-low-carb-cheesecake-keto.html
0 Response to "INSTANT POT LOW CARB CHEESECAKE KETO PRIMAL"
Post a Comment