Kathleen’s New York Cheesecake – Customer Post

To all the sweet-tooth bakers out there – brace yourselves! We are excited to share a mouth-watering recipe from one of our creative customers. Kathleen Bowen Simons shared with us her New York Cheesecake recipe that is low-carb and we are thrilled to feature it!

Kathleen: “What I am especially highlighting here is how you can use extracts and flavorings in the Fiber Syrups to make drizzles or toppings to elevate the flavor. To 1 TBSP of the Fiber Syrup, just add ¼ TSP of desired flavoring extract. I have used maple flavoring in the Fiber Syrup Gold but you could also use 1 TSP of fresh citrus juice. Top with a little fresh cream and then spoon the drizzle over the servings.”

 

New York Style Low-Carb Cheesecake for the Instant Pot

by Kathleen Bowen Simons, Lorton, Virginia

January 2018

 

Makes at least 8 and up to 12 servings, depending on desired size.

 

Ingredients:

Crust:

1 cup of Almond flour

3 TBSP Sukrin Gold

4 TBSP butter, melted

Pinch (abt ¼ TSP) salt (reduce to 1/8 tsp if using salted butter)

 

Filling:

2/3 cup plus 1 TBSP Sukrin Granulated sugar (or Sukrin Icing)

¼ TSP Xantham gum

Pinch (abt ¼ tsp) salt

16 oz. regular cream cheese (two 8-oz bars), at room temperature

½ cup regular sour cream, at room temperature

2 large eggs, at room temperature

2 & ½ TSP vanilla extract (or 2 TSP vanilla bean paste)

 

Non-stick cooking spray (I use Pam Original)

 

Tools:

Springform pan to fit pressure cooker (I use an 8 Qt. IP and a 7” diameter springform pan)

Baking parchment cut in circle to fit bottom of springform pan

Aluminum foil to put underneath and fold up over base to prevent butter leakage while cooking (and optionally to loosely cover top)

 

Method:

  • Prepare springform pan by cutting parchment in circle to fit bottom; then apply nonstick cooking spray evenly over bottom and inside wall of pan.
  • Mix all crust ingredients together well in a small bowl. Press the crust mixture as evenly as possible to cover bottom of pan. Place the crust-lined pan in freezer while completing the filling.
  • Mix the first three (dry) ingredients together well in a small bowl and set aside.
  • Place the cream cheese, sour cream, and extract in a larger mixing bowl and blend (using a hand mixer or stand mixer) on low to just mix.
  • Add each egg one at a time, just mixing it into the batter. Scrape sides and make sure all is mixed in.
  • Remove the crust-filled pan from the freezer. Take piece of aluminum foil and place pan on top of it. Bring the foil up over the bottom of the pan and press so it encases bottom.
  • Pour the filling mixture into the pan & lightly pick up and drop to help it being evenly distributed and to rid it of large air bubbles from mixing,
  • Place 1 cup of water in bottom of electric pressure cooking. Place trivet (the one that came with the appliance or a similar one to fit – that is not solid.
  • If desired, place a square of foil over top of the filled pan and lightly bend it to keep loosely atop pan while cooking (I do not add this and any moisture or little divots on top are easily blotted with a paper towel after cooking.
  • Close electric pressure cooker and cook at High Pressure for 25 minutes. Once active cook time is done, allow to sit in Natural Pressure Release mode (on IP, warm light will be on) for 10 minutes. Then, if normal release is not permitted by appliance, Quickly Release any remaining pressure.
  • Remove the cheesecake form the appliance, gently blot any water/moisture drops atop cake and allow it to cool on counter for 30-60 minutes. Ne aware some of the butter in the crust has probably escaped into the bottom foil cover, so I suggest placing hot cheesecake onto paper toweling to capture it.
  • Once cooled down, refrigerate at least 4-6 hours prior to serving. The outer ring of the springform pan can be gently removed once counter-cooled or may be left on. In any case, prior to opening spring on ring, run a thin knife carefully between cheesecake and outer wall if the cake has not receded a bit form the wall (it usually does noticeably recede upon completion of counter cooling).

 

Optional toppings:

  • ¾ cup sour cream, 2-3 TBSP Sukrin Gold, ½ TSP vanilla – mix well and spread evenly over top of cheesecake once it has cooled completely in refrigerator. Very nice with some fresh berries on top.
  • At time of serving, a flavored drizzle topping may be quickly made with Sukrin Gold or Sukrin Fiber Syrup Clear. To 1 TBSP of the Fiber Syrup, add ¼ TSP of desired flavoring extract (I have used maple flavoring in the Gold Syrup) or 1 TSP of fresh citrus juice (Meyer lemon is excellent). I top with a little fresh cream and then spoon the drizzle over the servings.

 

Thanks so much for sharing, Kathleen!

6 replies
  1. Kathleen Bowen Simons
    Kathleen Bowen Simons says:

    Thanks fro sharing this! I have made it a few times since sharing the recipe and even served it to a small group of people who are not concerned with carbs or sugar content and they loved it~

  2. Meri Kieffer
    Meri Kieffer says:

    I really wanted to try this cheesecake recipe but I do NOT have a pressure cooker. Wish there was some way to make it by baking it in the oven. Any suggestions off how to do that?

  3. Denise
    Denise says:

    Can this cheesecake pan be placed in a larger pan with water half way up the sides of the spring-form (wrapped in foil) and baked in a standard oven? how long??

  4. revsdevitt
    revsdevitt says:

    Thank you for this recipe for the Instant Pot. I’ve been waiting to find one that was low carb and I think this is it. Especially with the Meyer lemon topping.

  5. Kathleen Bowen Simons
    Kathleen Bowen Simons says:

    Sorry; just seeing the questions! It has been a long time since I baked a cheesecake but I did used to do smaller ones (6″ diameter not 7″ like this one) and I baked in a water bath at 350 about 35 or so minutes.

    I recently did one where I used hazelnut flour rather than almond flour and it was quite delicious, too.

    NOTE – It may have been my error in sending this in, but after the step “Add each egg one at a time, just mixing it into the batter. Scrape sides and make sure all is mixed in,” the dry mixture should be beat into the cheese/egg mixture – about 30 sec to a minute on medium~

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