Chocolate Cheesecake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Creamy delicious chocolate cheesecake that satisfies with every bite.
Ingredients
For the Crust:
  • ¼ cup almond flour
  • ¼ cup cocoa powder
  • 2 Tablespoons THM Super Sweet Blend
  • 6 tablespoons unsalted melted then cooled butter
For the Filling:
  • 8 oz Sugar Free Chocolate Chips (I used Lily's or you can use these Stevia Sweetened Chocolate Chips)
  • 1 lb room temperature cream cheese (I used 1 block full fat and 1 block ⅓ fat)
  • ¼ cup Low Carb Brown Sugar
  • 2 whole egg (room temp)
  • ¼ cup sour cream (regular or low fat)
  • 1 tsp coffee extract
  • 2 teaspoons THM Baking Blend
  • 1 pinch salt
Instructions
  1. To prepare the Instant Pot for the process:
  2. first you are going to want to add 2 cups of water to the pressure cooker and then place the rack on the bottom.
  3. You are also going to need a "sling" so you can get the pan out of the pressure cooker once it has done its thing.
  4. To make a sling:
  5. You want two pieces of aluminum foil that are two feet long stacked on top of each other. Fold in half lengthwise so you now have a long sling that is four layers thick. I folded all my edges over so that they would stay together.
  6. To make the crust:
  7. Combine the almond flour, cocoa, sweetener and unsalted melted then cooled butter. Add crust mixture to the bottom of the pan and up the sides a little.
  8. For the Cheesecake:
  9. I prepped the chocolate ahead of time by melting it slowly in a stainless steel bowl over warm water and allowed it to cool slightly
  10. Cream the cream cheese with low carb brown sugar. Add eggs one at a time. Add melted chocolate and sour cream. Consistently scrape down the sides of the bowl after each addition. Add coffee and baking blend with pinch of salt in it. Scrape! Scrape! Scrape! Blend until creamy.
  11. Pour mixture into prepared dish.
  12. Smooth down top with spatula. Place pan on sling and then move and lower carefully into the Instant Pot.
  13. set your Instant Pot to max pressure for 25 minutes (Manual/high).
  14. Allow to cook, shut your Instant Pot Off and use Natural Pressure Release for 12-16 minutes. If the pin has not dropped then Quick Pressure Release.
  15. Unlock the lid and using the sling transfer pan to cooling rack for one hour. Unfasten, loosen and remove the collar of the cake pan. Let cake come to room temperature and then chill in the fridge overnight or a minimum of 4 hours before serving.
To Bake in the Oven:
  1. Place foil over the bottom of the spring form pan, seal so that water doesn't get into pan. You can also place foil on the top of the pan if desired.
  2. Place pan into a 13 x 9 baking pan and fill with water ½ way up the sides of the spring form pan.
  3. Place 13 9 pan into a preheated 350 degree oven and bake for 60-70 minutes.
  4. When cheesecake is done cooking, turn oven off and allow o sit in warm oven for 2 hours.
  5. Remove from oven, loosen edges and refrigerate for 8-12 hours before serving.
Notes
Serve topped with Handy Chocolate Sauce from the Trim Healthy Mama Cookbook or your favorite topping.
Nutrition Information
Serving size: 1 slice Calories: 131 Fat: 11g Carbohydrates: 17g Sodium: 32mg Fiber: 8g Protein: 4g Cholesterol: 45mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/chocolate-cheesecake-thm-s/