CHEESE CAKE (LOW CARB)

Mary108099 avatar
By Mary Labrador
from Medford, NJ

My Husband Loves this! I found oven taste much better then the InstaPot.

serves About 6
prep time 15 Min
cook time 1 Hr 15 Min
method Bake

Ingredients

  • CRUST
  • 3/4 c
    almond flour
  • 3 Tbsp
    melted butter
  • 1 Tbsp
    sugar substitute (heaping more if desired)
  • 1 tsp
    ground cinnamon
  • 1 tsp
    nutmeg
  • 1 tsp
    vanilla extract
  • FILLING
  • 16 oz
    cream cheese (room temperature)
  • 1 1/2 c
    sugar substitute
  • 2 lg
    eggs
  • 1/4 c
    heavy cream (room temperature)
  • 1/4 c
    sour cream (room temperature - also optional i have made it with and without)
  • 1 Tbsp
    lemon juice
  • 1 Tbsp
    vanilla extract
  • 1 Tbsp
    almond flour
  • TOPPING (OPTIONAL)
  • 1 c
    strawberries (frozen or fresh)
  • 1/4 c
    sugar substitute
  • 1 tsp
    lemon juice
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How To Make

  • 1
    Preheat Oven to 350 Degrees
  • 2
    Spray 7-inch Spring Pan with nonstick cooking spray
  • 3
    Combine Crust ingredients. Press mixture into bottom of prepared pan and even layer. Set Aside.
  • 4
    Bake Crust for 10-12 Minutes, Lets Cool before adding Filling.
  • 5
    Combine Filling Ingredients. Use Electric Mixer until smooth and free of lumps. Pour over Crust, spread evenly. Tap pan on counter to release air bubbles.
  • 6
    Add Filling – Bake 45-55 Minutes
  • 7
    Let fully Chill before removing pan
  • 8
    For Best Results Taste- Keep in refrigerator for 12 -24 Hours before serving
  • 9
    Toppings: Boil in sauce pan on medium heat. Let Fully Cool before topping Cheesecake
  • 10
    INSTAPOT OPTION: 1. Add 1 Cup of water to the bottom of pot. Please Trivet over water. Place Cheesecake pan on top of Trivet. 2. Cook for 30 Minutes at high pressure. 3. Release pressure 4. Let Cheesecake Cool before removing pan

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