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KETO INSTANT POT CHEESECAKE W/ CHOCOLATE CHIP COOKIE CRUST



HOW TO

Ingredients for Crust
1 bag of Keto candy girl chocolate chip cookie mix + 1 stick melted butter only.
Line & spray a 6 inch cake pan.
Push down to form a crust.
Set aside, I stick mine in the refrigerator till I’m ready for it.

Ingredients for Cheesecake filling
16 ounces room temp cream cheese
2 eggs + 1 yolk room temp
1/4 cup heavy whipping cream
1/2 cup + 2T sweetener of choice
1tsp vanilla
A pinch of kosher salt or pink salt

Cream together your softened cream cheese, heavy whipping cream, sweetener, vanilla, & salt.

Taste test for sweetness, add more if you want it sweeter. I’ve noticed that you want to over sweet baking dishes because the sweet bakes out of it. (If that makes sense)
Now, add your eggs + yolk and mix them in.
*note do not over mix. You just want to incorporate the eggs in.
Add to your crust pan. Add a cut of paper towel to the top (collects moisture). Then cover with foil, tightly.

To your instant pot add 1.5 cups of water and your trivet. Place your cheesecake on top, close your instant pot.
Set on manual mode 35 minutes, & 18 minutes natural pressure release. At this point check how jiggly it is. New technique I add it back to the IP for 10 more minutes & 18 minutes natural release.
Once done it will be a little jiggly that’s ok. It’ll set over night and come it perfect 

Topping
Whipped up some heavy whipping cream + sweetener + vanilla

Place in the refrigerator for at least 24 hours.

RECIPE AND PHOTO FROM @THEKETOGENICMERMAID (INSTAGRAM)
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