INGREDIENTS
Crust
- 1Cup Almond Flour
- 2 Tbsp Sweetener
- 2 Tbsp Melted Butter
- 1/2 Tsp Vanilla
- 3 Tbsp Unsweetened Cocoa Powder
- 16oz Cream Cheese
- 2 Eggs
- 1 Egg Yolk
- 1/4 Cup Heavy Whipping Cream
- 20 Drops OOOFlavors White Choco Peppermint Bark
Cheesecake Filling:
- 16oz Cream Cheese
- 2 Eggs
- 1 Egg Yolk
- 1/4 Cup Heavy Whipping Cream
- 1/2 cup + 2 Tbsp Sweetener of you Choice
- 1 Tsp Vanilla•Pinch of Kosher Salt
- 20 Drops OOOFlavors White Choco Peppermint Bark
- 30 Drops Red Food Coloring
Topping:
- 1/2 Cup Sour Cream
- 2 Tsp Sweetener
- 1/2 Tsp Vanilla Extract
- 20 Drops OOOFlavors White Choco Peppermint Bark
DIRECTIONS
- Line & spray a 6 inch cake pan. Mix crust ingredients together.
- Add mixture to your pan. Push down to form a crust, set aside or refrigrate till hardened.
- Mix together your filling ingredients. Add more sweetener if you want it sweeter.
- Add your eggs plus yolk and mix them but do not over mix just incorporate.
- Place your filling in the crust pan then get a sheet of paper towel to place on top this collects moisture. Then cover with foil, tightly.
- In your instant pot and trivet add 11/2 cup of hot water.
- Place your cheesecake on top, close your instant pot. Set on manual mode for 35 minutes, & 18 minutes for natural pressure release.
- Observe how stable and firm your cheesecake is. For more firmness add it back to the instant pot for 10 more minutes & 18 minutes for natural release. Then set it over night.
- While cheesecake is out of instant pot add toppings to your cheesecake & refrigerate overnight to enjoy for the next day.
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Recipe by @theketogenicmermaid (IG)