Instant Pot Käsekuchen Rezept
Dies ist ein köstlicher, einfach zuzubereitender Instant Pot Keto Cheesecake. Er ist außerdem glutenfrei! Keto Instant Pot Cheesecake is extra creamy and delicious! And this low carb lemon cheesecake is so smooth and rich. It's the perfect sugar-free dessert for lemon lovers.
Zutaten
Kruste
- 1 Tasse, blanchiertes Mandelmehl
- 3 EL, geschmolzene Butter (gesalzen)
- 1 EL natürlicher Süßstoff aus Mönchsfrucht
Füllung
- 16 Unzen, Frischkäse, erweicht (2 x 8 oz Packungen)
- 1 Tasse, Sauerrahm
- 2/3 Tasse, Monkfruit natürlicher Süßstoff (oder bis zu 1 Tasse je nach Geschmack)
- 2 Eier, verquirlt
- 1 EL, Vanilleextrakt
- 2 eingeklemmtes Himalaya-Salz (optional)
Topping (Ganache)
- 8 oz, Lilys Schokolade
- ½ Tasse, Sahne
Hilfreiche Zusatztipps zu Zutaten und Varianten
- Keto instant pot cheesecake requires the same basic ingredients as regular cheesecake. Putting together the crust and the filling is similar to an oven-baked cheesecake.
- Prep the crust: This is an almond flour crust but you can use any nut or seed meal instead.
- Use powdered sweetener: I use Swerve Confectioners the crust, the filling, and the topping, as it helps eliminate any grittiness.
- Don’t over-beat: As with any cheesecake, it’s important to mix in the eggs and cream until just combined. Over-beating whips too much air into a cheesecake filling, causing it to rise more rapidly, and then fall and crack.
- If Sie ein Zitronen-Cheesecake möchten: Lemon zest, lemon juice, AND lemon extract: Too much lemon juice will result in thin filling that won’t set. The addition of the zest and the extract provide the best flavor.
- Sie können das Rezept auch ohne Zitrone als plain cheesecake machen: Just add a bit more cream to the fill-in (2 to 3 tablespoons) and some vanilla extract.
Vorbereitung der Form
Bereiten Sie eine 6" Käsekuchenpfanne mit abnehmbarem Boden. Wickeln Sie die Seiten ein und legen Sie den Boden der Pfanne mit Pergamentpapier aus. Line the bottom of the springform pan with a circle of parchment paper cut to fit. Grease the paper and the sides of the pan.
Kruste zubereiten
In einer großen Schüssel das Mandelmehl mit der geschmolzenen Butter und der Mönchsfrucht mischen. Mischen, bis die Zutaten gut eingearbeitet sind. Übertragen Sie die Krustenmischung in die vorbereitete Pfanne. Drücken Sie fest nach unten, um eine flache Kruste zu bilden, die den gesamten Boden der Pfanne bedeckt. Press firmly and evenly into the bottom of the prepared pan and set aside. Die Kruste für mindestens 15 Minuten in den Gefrierschrank stellen. You can prebake it or freeze it for 10 minutes, while you are making the batter.
Füllung vorbereiten
Füllung vorbereiten. In einer großen Schüssel die Zutaten für die Füllung hinzufügen und schlagen, bis Sie einen glatten, cremigen Teig haben. In a large bowl, beat the cream cheese until smooth, then beat in the sweetener. Then beat in the lemon zest, lemon juice, and lemon extract until well combined (bei Zitronenvariante). Add the egg and egg yolks, and beat in until just combined, then beat in the whipping cream until just combined. Do not overbeat. Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added.
Cheesecake in den Instant Pot geben und garen
Nehmen Sie die Käsekuchenform aus dem Gefrierschrank und gießen Sie den Teig über die Kruste. Verwenden Sie einen Spatel, um die Oberfläche zu glätten. Wrap the bottom of the springform pan tightly in a large piece of foil. Place a piece of paper towel over the top of the springform pan (not touching the cheesecake) and then wrap foil around the top as well. Your whole pan should be mostly covered in foil to keep out excess moisture. The paper towel layer helps absorb any moisture that sneaks in there, but you don’t want it to touch the top of the cake.
Lesen Sie auch: Rezepte und Tipps: Instant Mehl Rührkuchen
Prepare the pot: Add a cup of water to the bottom of the Instant Pot and set the trivet in there. Carefully lower the foil-wrapped pan onto the trivet (or use a trivet with handles). You can also use a foil sling to lift the pan more easily. Cook on manual high: Every Instant Pot is a bit different so cooking on manual allows us all to use the same function.
Empfohlene Garzeiten:
- 30 Minuten bei Hochdruck garen (für kleinere 6" / 7" Formen); 35 Minuten wird in einigen Anleitungen empfohlen.
- Allow the pressure to release naturally: Don’t vent the lid when cooking is complete, simply allow the pressure to release naturally. The cake will continue to cook in this state. Natural release dauert meist 7-20 Minuten je nach Gerät.
Nach dem Garen: Abkühlen und Kühlen
30 Minuten abkühlen lassen. Once the Keto Instant Pot Cheesecake is done, remove the foil and paper towel, allow to cool completely, and then refrigerate 3 hours until set. Let the cheesecake cool completely, then place in fridge to chill for at least 4 hours, to overnight. Cheesecakes are a great make ahead dessert, since they’re designed to chill for several hours, or even overnight!
Ganache-Topping zubereiten
Für das Topping die Sahne aufkochen. Gießen Sie die heiße Sahne über die Schokoladenstückchen und schwenken Sie die Schüssel, um sicherzustellen, dass die Sahne die Schokoladenstückchen vollständig bedeckt. Rühren Sie die Sahne langsam mit einem Schneebesen in kreisenden Bewegungen, bis Sie eine gleichmäßige, glänzende Ganache erhalten. Gießen Sie nach Belieben über Ihren Käsekuchen. Being the chocoholic that I am, I will reach past the sweet lemon treats for the gooey dark stuff.
Serviervorschläge und Varianten
- Top cheesecake with pie filling before serving. Pie fillings: You can use any pie filling you like to customize this recipe. I used cherry pie filling. Fresh fruit, caramel sauce, sour cream mixed with powdered sugar and vanilla, sauteed apples with caramel sauce or chocolate ganache sind beliebte Optionen.
- Für Zitronenfans: This low carb lemon cheesecake is so smooth and rich. That bright lemony flavor just dances on your tongue.
- Für Schokoladenfans: Keto chocolate cake or rich keto chocolate mousse almost always wins out. But one bite of something like this keto instant pot cheesecake and it all comes rushing back to me.
- Plain Cheesecake: Can I make this as plain cheesecake, without the lemon? You bet! Just add a bit more cream to the fill-in (2 to 3 tablespoons) and some vanilla extract.
Tipps zur Fehlervermeidung
- Use the right size pan: Cooking cakes in an Instant Pot requires a 7-inch pan to fit inside properly. For mini Instant Pots a 6" pan kann passen.
- Critical Tip: this is critical for your cheesecake’s success, so please please make sure all the above ingredients are at room temperature before you start. If not, you may end up with lumpy fluff top cheesecake.
- Do I really need to wrap it in all that foil? Yes, you absolutely do. Pressure cookers create a high pressure environment that can force moisture into the pan. If you don’t wrap it thoroughly, moisture will get into the seams at the bottom or in through the top and make it very soggy.
- Top with some paper towel and more foil: The paper towel layer helps absorb any moisture that sneaks in there, but you don’t want it to touch the top of the cake.
- Removing condensation from the surface: Baking cheesecake in the IP involves steam so you will have condensation build up on the surface of the cheesecake. You can cover it with aluminum foil before cooking, but you can also use a paper towel after cooking and gently blot the surface of cooked cheesecake to absorb the moisture.
- Don’t over-beat: Over-beating whips too much air into a cheesecake filling, causing it to rise more rapidly, and then fall and crack.
- Pan stickage: A thin knife run gently around the outside can help loosen things if the cheesecake sticks to the springform pan.
Backofen-Alternative
I often forget how much I like lemon desserts. But one bite of something like this keto instant pot cheesecake and it all comes rushing back to me. But just in case, I’ve included oven-baking instructions too. Bake the cheesecake at 300°F (ca. 150°C) for at least 30 minutes. Check on it every 5 minutes after that. If you use a larger pan (8 or 9 inches), you will need to double the crust and the cheesecake will bake through faster.
Lesen Sie auch: Puddingpulver selber herstellen
Lagerung
Store the cheesecake in the fridge, tightly wrapped, for up to a week. You can also freeze it for up to a month. I recommend leaving the whipped cream topping off until the cake is thawed. Cheesecake keeps well in the refrigerator. According to the USDA, cheesecake will keep in the refrigerator for 5 to 7 days. Absolutely! Wrap the whole cheesecake in plastic wrap and freeze it, then take it out and let it thaw overnight for serving. Or, store individual pieces in air-tight containers or plastic wrapped, and they will thaw out quicker.
Häufige Fragen (Kurz)
- Kann ich einen anderen Süßstoff verwenden? You can but if you use allulose in the filling, you may find that it takes much longer to set properly in the fridge.
- Wie lange muss er kühlen? Chill the cake for at least 3-6 hours, preferably overnight.
- Warum bildet sich Kondenswasser? Pressure cooker cheesecake wird durch Dampf gegart, daher entsteht Kondensation. Deshalb ist das Einwickeln und die Papierhandtuch-Schicht wichtig.
| Schritt | Wichtigster Hinweis |
|---|---|
| Kruste | Fest in 6-7" Form drücken, 15 Min. einfrieren |
| Füllung | Nur bis gerade kombiniert mixen, Zutaten Raumtemperatur |
| Garen | Pan gut in Folie + Papiertuch einpacken, 30-35 Min. Hochdruck, natürliche Druckentlastung |
| Kühlen | Komplett abkühlen lassen, dann >3-4 Std. im Kühlschrank (besser über Nacht) |
Once you master it, it will quickly become your go-to dessert! Every time I bake cheesecake in an Instant Pot, it turns out perfectly. There is some sort of magic that occurs when cooking cheesecake in a pressure cooker. The consistency is simply amazing. It’s so creamy and dense, and less prone to cracking or sinking.
Lesen Sie auch: Schneller Reispudding zubereiten
tags: #Instant #Pot #Käsekuchen #Rezept
