Keto Lemon Cheesecake

Crust

6 TBSP.    butter melted.                   Combine in bowl with pastry

1/3 Cup.   Granulated sweetener.       blender then press 1/4" thick into

1 tsp.        Fresh Lemon zest.              Parchment lined 10" springform

2 Cups.     Almond flour.                    Pan up sides 1" tall 1/4" thick

     

Bake 10 minutes at 350 degrees then let cool

CHEESECAKE BATTER (can also whip in blender)

4 Pkg.    Cream cheese soft.                      Whip with beaters til smooth

1 1/4 Cup.  Granulated erythol sweetener

4.                  Eggs.                                                                    Add one at a time beat after each

1/3 Cup.      Heavy whipping cream.  -‐--‐-----

1  tsp           Vanilla.                                          ]                     Add to creamed cheese and egg mix

1  tsp           Fresh Lemon juice.                     ]                     beat til incorporated 

1  TBSP.       Lemon rind grated.          --------- 

Lower oven temp to 325 degrees

Pour batter into 10" pringform pan with cooled baked crust put into heated oven. Put a glass baking oven safe dish with 2 cups water in oven also. Bake for 1 hour 20 minutes. Turn off oven and open door. Leave for 1 hour then remove and chill for 4 hours before serving.

  

 

  

Instant Pot Oreo Cheesecake

PARKER FEIERBACH

This cheesecake is the perfect size: it yields cute little slices that won't make you feel too guilty for eating a second serving. We recommend wrapping the cake pan twice in aluminum to make sure steam doesn't get into the cheesecake and make the top soggy. This ensures a solid cheesecake that's creamy throughout.


INGREDIENTS

FOR THE CRUST

Cooking spray

16 Oreos, finely crushed (about 1 1/2 c.)

3 tbsp. melted butter

FOR THE CHEESECAKE

2 (8-oz.) blocks cream cheese, softened

1/2 c. granulated sugar 

1/4 c. packed brown sugar

1/4 c. sour cream

2 large eggs 

1 tsp. pure vanilla extract

1/4 tsp. kosher salt

1 tbsp. all-purpose flour

10 Oreos

For Serving add:

Whipped topping, for garnish

Crushed Oreos, for garnish

Chocolate syrup, for serving

DIRECTIONS

1. Make crust: Grease a 6" springform pan with cooking spray. In a medium bowl, combine Oreo crumbs, melted butter, and salt and mix until mixture is the texture of wet sand. Using a glass, press mixture evenly into the bottom and up the side of the pan. Freeze for 20 minutes.
2. Meanwhile, make cheesecake: In a large bowl using a hand mixer, beat cream cheese, sugars, and sour cream until light and fluffy. Add eggs, one at time, and beat until just blended. Don’t overmix. Add vanilla, salt, and flour and beat until combined. 
3. Crush 10 Oreos with your hands and fold into the cheesecake batter. Pour batter into springform pan on top of crust and bang pan on countertop a few times to tap out air bubbles in the mixture. Tightly wrap entire pan in two layers of foil.
4. Pour 1 cup water into Instant Pot and place trivet in the bottom. Fold a large piece of foil (about 18”) into thirds to make a long “sling,” and lower it into the pot. Put the springform pan on top and fold the sling.
5. Lock lid and set to Pressure Cook on high for 37 minutes. Let pressure naturally release 10 minutes, then follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. 
6. Remove cheesecake from the pot using sling, unwrap and discard foil, then place on a wire rack to cool for at least an hour. Refrigerate for 4 hours or up to overnight. 
7. To serve, dollop whipped topping on cake and top with more crushed Oreos. Slice and drizzle each slice with chocolate sauce.

CHOCOLATE CHEESECAKE

PREP TIME: 30 MINUTES

COOK TIME: 1 HOUR 30 MINTUES

TOTAL TIME: 2 HOURS 30 MINUTES

Thick, rich and dangerously decadent. If you’re looking for the perfect chocolate cheesecake, look no further! 

FOR THE CRUST:

• 2 c. crushed Oreos (cream removed)
• 2 tbsp. granulated sugar
• Pinch salt
• 5 1/2 tbsp. unsalted butter, melted

FOR THE FILLING:

• 2 lbs. or (4) 8 oz. blocks plain cream cheese, room temperature
• 1 1/2 c. granulated sugar
• 1/2 c. sour cream, room temperature
• 1/2 c. heavy whipping cream, room temperature
• 12 oz. bittersweet chocolate, melted and cool
• 1/4 c. unsweetened cocoa powder
• 1/4 tsp. kosher sea salt
• 4 eggs, room temperature
• 1 tbsp. vanilla extract
• 1/4 tsp. espresso powder (optional)

FOR THE TOPPINGS:

• Whipped cream
• Chocolate shavings or curls
• Fresh raspberries
• Sprigs of mint

DIRECTIONS:

1. Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that no water can leak in (it’s worth a trip to the store to buy the 18″ wide foil). Wrap it with two layer for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10″) that has 2″ sides (I ran out of big foil but had a nice cake pan that it just barely fit into. I didn’t have to worry at all about the foil keeping water out).
2. Preheat oven to 350 degrees, placing the top rack in lower third of oven. In a large mixing bowl, mix together the finely ground Oreo crumbs with the sugar and salt. Pour the melted butter over top and mix until the crumbs become coated.
3. Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1½” tall and approximately ¼” thick. You should have a nice layer on the bottom and the sides should go about halfway up your pan. Place into the oven and bake for 8 minutes. Remove and turn oven down to 325 degrees.
4. Beat the cream cheese, sugar, sour cream, and heavy cream the bowl of a stand mixer for approximately 4 minutes or until smooth and creamy. With mixing speed on low, gradually add the melted chocolate, cocoa powder, and salt. Turn mixing speed back up to high and beat for an additional minute. With mixing speed on low, add the eggs one at a time, mixing until incorporated. In a small bowl dissolve the espresso powder in the vanilla extract. With mixing speed on low, add the vanilla/espresso mixture, then beat on high for 1 minute.
5. Place the prepared springform pan into a large high-sided roasting pan. Pour the filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling. You’ll want the water to go halfway up the side of the pan (this was just to the lip of my 2″ tall cake pan). Place in the oven and bake at 325 degrees for 1 hour and 30 minutes. If you like extra firm cheesecake, continue baking for an additional 15 minutes for a total of 1 hour 45 minutes.
6. After the cheesecake has baked, turn off the oven, slightly crack the door open and allow to cool for 30 minutes. This is the key to getting a perfect top without it falling or cracks forming.
7. Remove the cheesecake from the bath and dry the bottom of the pan. Place in the refrigerator on a wire cooking rack to chill for at least 4 hours before serving. Wrap the top of the cheesecake with foil after 30 minutes in the refrigerator (giving the cheesecake 30 minutes will help prevent condensation from forming on the underside of the foil).
8. During the chilling process the cheesecake should come away from the edges of the pan, making it easy and mess-free to remove it before serving. Top with freshly whipped cream, chocolate shavings or curls, fresh raspberries and mint, if desired.

New York Cheesecake with Sour Cream

Crust
1 1/2 cups crushed graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter

Combine 1st 3 ingredients and press into the bottom of a 10" springform pan pressing up the sides about 1 inch. Set aside.

Cheescake
4 8 oz cream cheese bricks
1 cup sugar
1 tsp vanilla

Beat until smooth with beaters and add:

1 cup sour cream
Mix well. Add:

4 eggs one at a time mixing on low speed after each one until well blended. Pour over crust.

Bake at 350 degrees 1 hour and start checking for the center to start setting. When center shows signs of setting upon moving pan remove from oven and pour sour cream topping onto cheesecake.

Sour Cream Topping:

1 cup sour cream
2 Tbsp sugar
1 tsp vanilla

Blend until smooth and gently scoop evenly over baked cheesecake smooth until evenly covered then return cheesecake to oven and cook and additional 10 to 15 minutes

Cool, cover and refrigerate 4 hours or overnight. Remove cheesecake from pan and garnish as desired.

***Baking tip, trace the bottom of the springform pan onto waxed paper and cut out the circle then line the bottom of the springform pan with the waxed paper. Spray the waxed paper and sides of the springform pan with a nonstick cooking spray.