Previously on Do It Darrling, I mentioned that we have a birthday party coming up this weekend. There will be cake, oh glory, will there be cake. Birthday boy requested chocolate with strawberry frosting/filling, so in about 48 hours, I’ll be elbow-deep in those things and trying not to lick abandoned batter bowls.
I could just throw up my hands and say “whatever,” but I kinda already did that last weekend, and I’d rather not spend all of next week patiently waiting for bloating to ship out again. Plus, it’s not just me: Husbandman is keto, and several of our adult guests are either also keto, or otherwise working on similar health goals. Having an alternative seems like the right thing to do as a hostess.
I have yet to find a keto cake recipe that isn’t very dense and heavy and just…meh? If you have one, SEND IT TO ME, but in the meantime, someone else is always there for us.
Want to feel indulgent? Cheesecake. Want a chilled dessert because you live in the devil’s armpit (howdy, neighbor!)? Cheesecake. Want something you can cover with fruit so you can pretend you’re eating a healthy dessert? Or that plays well with chocolate? Caramel? Cinnamon? Cheesecake, cheesecake, cheesecake! Cheesecake is your reliable friend who drives you to the airport and lets you take their charging cable when you realize you forgot yours. Cheesecake is a bro.
Best of all, cheesecake is 100% ready to fulfill all your wildest low-carb desires. With a few simple tweaks, you can have a completely delicious, satisfying dessert that is well within even the strictest carb count. It’s also super-rich and filling, so a little slice goes a long way. You can dress it up any way you like, so a handful of topping options can make everyone feel heard and loved.
So, without further ado, here is the cheesecake recipe I made for this weekend’s birthday party. I made it Thursday for a Sunday party, because cheesecake can be frozen. Is there anything cheesecake can’t do??
(Notes: For best results, eggs and all dairy products should be at room temperature. For even better best results, replace the lemon juice with the zest of one lemon. Working with what I have on hand today, and so can you.)
For the crust:
½ cup almond flour
1 Tbs. powdered erythritol (I like Swerve)
¼ tsp. salt
¼ tsp. cinnamon (optional)
1 Tbs. butter, melted
For the star of the show:
16 oz cream cheese
¾ powdered erythritol
1 tsp. vanilla extract
1 Tbs. lemon juice (or the zest of one lemon)
¼ cup heavy whipping cream
For the topping:
½ sour cream
2 tsp. powdered erythritol
Cooking spray (I like coconut oil)
1 ½ cups water
Spray a 7” springform pan with nonstick cooking spray. Prepare your Instant Pot by placing the trivet inside and adding 1 ½ cups of water. Mix the dry ingredients for the crust. Add the melted butter and mix until it comes together to a doughy consistency. Press this mixture into the bottom of the springform pan and set it aside.
Whip together the cream cheese, erythritol, vanilla, lemon, and heavy cream, preferably using the whisk attachment on your favorite mixer. Unless you’re gonna be That Guy and insist on showing off your hand-whisking skills. Whatever, man; it’s your rotator cuff. I like my mixer. Once this is well mixed, add the eggs one at a time. Make sure to scrape the bowl now and again, but take care not to overmix.
Time to get a little weird with it. The easiest way to get your cheesecake out of the instant pot is by making a foil sling. It’s simple enough: Tear off a piece of heavy duty foil, about 18” long. Fold it into quarters, the long way. Place your prepared springform pan in the center of the foil, and fold up the sides.
Pour in your cheesecake filling, give it a couple of gentle taps and a nice smooth-out with the spatula. You’re both worth it. Now gently and lovingly lower your cheesecake into the pot. Seal the lid and set it to Manual for 37 min. While it does its thing, you mix up your topping. It’s two ingredients. You can’t mess this part up.
Do a natural pressure release on the Instant Pot (~20 minutes) and open the lid. There will be some moisture accumulated on the top, so blot it very carefully with a paper towel. Use your handy dandy foil sling to Spider-Man your cake out of it’s sauna.
Now take your topping and pour it all over your HOT cheesecake. Did I stutter? Pour it on. Don’t be shy. Now set this goodness aside to cool a little bit before you stick it in the fridge or freezer. Seriously, don’t put hot stuff in your cold boxes. That’s bad news.
Is it at (roughly) room temp? Great, now you can stick it in the fridge. Let it chill at least 8 hours before popping it out of the pan. I know you want it now, but you’ll thank yourself later for your patience.
Top it with whatever you want! Sugar-free chocolate chips are an outstanding choice (Lily’s or Lakanto both make good ones), as are low-glycemic fruits like berries. You can even melt some nut butter with coconut oil and make a “magic shell”-type sauce for drizzling. You can’t go wrong, really. Enjoy!