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Keto PB and chocolate cheesecake


CRUST 

1 bag KETO CANDY GIRL brownie mix (mix only the melted butter into in) & press it into your cake pan - set aside in fridge

CHEESECAKE

16 ounces cream cheese (room temp)
2 eggs + 1 yolk (room temp)
1/2 cup + 2T steviabrands sweetener
1tsp vanilla
1/4 cup heavy whipping cream (room temp)
Pinch of kosher salt

Sour cream top-
1/2 cup sour cream
1tsp sweetener of choice
1tsp vanilla extract

DIRECTIONS

Cream together your softened cream cheese, heavy whipping cream, sweetener, vanilla extract, & 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.
Now, add your eggs + yolk and mix them in.
*note do not over mix. You just want to incorporate the eggs.
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. Replace your paper towel & place back in for 15 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. While that’s cooling make your sour cream topping. Then pour over cheesecake & refrigerate overnight. Melt down Choczero baking chips & peanut butter & decorate the top!
RECIPE AND PHOTO BY @theketogenicmermaid
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