Ok…drum roll…my first Instant Pot cheesecake! I’ve always been really skeptical about pressure cooking cheesecake – I think I make a pretty mean NY cheesecake in the oven with a water bath, but I think I’ve been seeing too many posts of people making cheesecake in the Instant Pot. I could quite get to do this for a while because I had ordered the Instant Pot silicone rings online because my existing ring had a good beefy, chickeny smell to it and that would not have gone well as a flavour overtone in cheesecake.
I haven’t baked in a while; I have been really busy with work and ministry and it was refreshing to be able to get hands on with this recipe. Most people know that I tend to bake when I’m stressed out; somehow the process of working with my hands and creating a new recipe energizes me. And it helps that both hubs and kid#2 hugged me for the after dinner treat tonight!
So at the recent Intentional Disciplemaking Conference (IDMC2016) recently, Ps Edmund Chan spoke about the keys to finishing well in the marketplace. I was particularly struck by his explanation of what working to “optimum” versus working to “maximum” was. Working to maximum pretty much describes my work patterns for the past 20 over years of my life. I’ve noticed that in the past few years God has introduced periods of enforced rest into my life (broken ankle, various surgeries!). Working to maximum puts one at risk for burn out. Working optimally on the other hand requires one to do one’s best but wisely in the constraints of life. Therefore one can be rested when working from a place of rest. Since baking relaxes and recharges me, I figured that this would be a good way to ensure that I work “optimally”.
So this weekend I released my pressure by pressure-cooking cheesecake 😁. There are plenty of great recipes out there but I did this with low carb adaptations. I was tempted by pictures of Oreo cheesecakes so the base is reminiscent of a chocolate biscuit crust. The filling itself is chocolate-free as I think a chocolate base, filling and topping would have been way too much. Kid#2 who is a chocolate monster may not agree though.
This was a rather small cake as I was only making it for the family, but the filling recipe can be doubled to give a taller cheesecake. I think the best part about pressure cooking the cake is that it is neat, makes minimum mess and takes 1/2 the time to make compared with regular cheesecake. I so love the Instant Pot – I think I’ve joined the ranks of potheads 😂.
Low Carb Cheesecake with Chocolate Ganache
- 1 1/4 cup of almond flour
- 5 tbsp cocoa powder
- 5 tbsp sugar substitute
- 50g butter
- 2 blocks of Philadelphia cream cheese
- 2 eggs
- 1/2 cup sugar substitute
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1/2 tsp vanilla essence
Chocolate ganache topping
- 100 ml whipping cream
- 50g dark chocolate pieces (I use callebault)
- 2 tbsp sugar substitute
- Raspberries for garnishing
- Take out the eggs and cream cheese from the fridge to room temperature.
- Prepare the springform pan by using a large piece of aluminum foil to cover the base and sides of the pan.
- Melt 50g butter in the microwave oven. Mix in the almond flour, cocoa powder and sweetener.
- Evenly press the almond flour mixture in the base of the springform pan with a tart tamper or the back of a spoon.
- Beat the cream cheese with a mixer, then add in the sugar substitute, lemon juice, lemon zest and vanilla essence and continue beating.
- Beat in the eggs, one at a time. The mixture should not be over beaten at this step.
- Pour the filling into the prepared springform pan.
- Cover the top of the pan with 2 kitchen paper towels and aluminum foil (to pick up condensation and prevent liquid from getting into the cheesecake)
- Place a trivet into the Instant Pot and add 1 1/2 cups of water.
- Make a large aluminum foil sling with a width of about 3-4 inches and lower the pan into the Instant Pot.
- Close the Instant Pot and set the valve into the sealed position.
- Pressure cook on high for 40 minutes, then turn off the pot. Allow natural pressure release for 10 minutes, then do a manual release.
- Remove the pan from the pot, using the aluminum foil sling to lift it up.
- Allow the cheesecake to cool down.
- Add the chocolate and the cream into a bowl and microwave for about 1 minute.
- Add the sugar substitute and stir well till the ganache is smooth and silky.
- Run a thin spatula around the circumference of the cake. Remove the rim of the springform pan.
- Pour the ganache over the cake carefully, moving the cake from side to side and tilting it slightly to get the drippy effect of the ganache spilling over the side of the cake.
- Top the cake with several raspberries.
- Chill overnight till ready to eat.