Chocolate Cheesecake

• Refrigerated

  • 2 Egg, whole

• Baking & Spices

  • 1/4 cup Almond flour
  • 1/4 cup Brown sugar, Low Carb
  • 8 oz Chocolate chips, sugar-free
  • 1/4 cup Cocoa powder
  • 1 pinch Salt

• Drinks

  • 1 tsp Coffee extract

• Dairy

  • 6 tbsp Butter, unsalted
  • 1 lb Cream cheese
  • 1/4 cup Sour cream, regular or low fat

• Other

  • 2 teaspoons THM Baking Blend
  • 2 Tablespoons THM Super Sweet Blend

Found on wonderfullymadeanddearlyloved.com

Description

Ingredients

• ¼ cup almond flour
• ¼ cup cocoa powder
• 2 Tablespoons THM Super Sweet Blend
• 6 tablespoons unsalted melted then cooled butter
• 8 oz Sugar Free Chocolate Chips (I used Lilys or you can use these Stevia Sweetened Chocolate Chips)
• 1 lb room temperature cream cheese (I used 1 block full fat and 1 block ⅓ fat)
• ¼ cup Low Carb Brown Sugar
• 2 whole egg (room temp)
• ¼ cup sour cream (regular or low fat)
• 1 tsp coffee extract
• 2 teaspoons THM Baking Blend
• 1 pinch salt

Directions

• To prepare the Instant Pot for the process:
• first you are going to want to add 2 cups of water to the pressure cooker and then place the rack on the bottom.
• You are also going to need a sling so you can get the pan out of the pressure cooker once it has done its thing.
• To make a sling:
• You want two pieces of aluminum foil that are two feet long stacked on top of each other. Fold in half lengthwise so you now have a long sling that is four layers thick. I folded all my edges over so that they would stay together.
• To make the crust:
• Combine the almond flour, cocoa, sweetener and unsalted melted then cooled butter. Add crust mixture to the bottom of the pan and up the sides a little.
• For the Cheesecake:
• I prepped the chocolate ahead of time by melting it slowly in a stainless steel bowl over warm water and allowed it to cool slightly
• Cream the cream cheese with low carb brown sugar. Add eggs one at a time. Add melted chocolate and sour cream. Consistently scrape down the sides of the bowl after each addition. Add coffee and baking blend with pinch of salt in it. Scrape! Scrape! Scrape! Blend until creamy.
• Pour mixture into prepared dish.
• Smooth down top with spatula. Place pan on sling and then move and lower carefully into the Instant Pot.
• set your Instant Pot to max pressure for 25 minutes (Manual/high).
• Allow to cook, shut your Instant Pot Off and use Natural Pressure Release for 12-16 minutes. If the pin has not dropped then Quick Pressure Release.
• Unlock the lid and using the sling transfer pan to cooling rack for one hour. Unfasten, loosen and remove the collar of the cake pan. Let cake come to room temperature and then chill in the fridge overnight or a minimum of 4 hours before serving.
• Place pan sealed with foil in a 13 x 9 pan. our 1-2 of water into 13 x9 pan and bake at 325 for 1 hour.

Nutrition