Cheesecake
Keto Cheesecake with Ricotta and Cream Cheese
Ingredients
Keto Crust / Base:
- ¾ cup almond flour
- ¼ cup ground flax seed
- 1 teaspoon ground psyllium husk
- 2 tablespoons sugar substitute (erythritol or monkfruit)
- ¼ teaspoon cinnamon (optional)
- 2 tablespoons unsalted butter melted
OR Graham Cracker Crust / Base:
- 1 cup graham cracker crumbs
- 2 tablespoons unsalted butter melted
Cheesecake batter / filling:
- 250 g cream cheese at room temperature
- 250 g ricotta cheese
- ½ cup sugar substitute (erythritol or monkfruit)
- 3 large eggs
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
Instructions
- For the base, combine almond flour, ground flax seed, psyllium husk, sugar and cinnamon.
- Add the melted butter to mixture and press onto the bottom of the springform pan to create the crust / cheesecake base.
- (optional) Bake crust for 10 minutes at 350F using oven or your Instant Pot Air Fryer lid bake function.
- For batter, Stir cream cheese and ricotta cheese together.
- Then add in the sugar and mix.
- Add in eggs one at a time and mix. Batter should become smooth and creamy.
- Add in cornstarch and vanilla extract and mix again.
- Pour batter on top of crust into the springform pan.
- Open Instant Pot. Add 1 cup of water. Place trivet with cheesecake on top.
- Close Instant Pot. Select pressure cook, 40 minutes on low pressure or cake function for 40 minutes.
- When done, wait for natural release (about 10-12 minutes). Remove from pan and serve.