| Makes 6 Servings |
| Amount Per Serving (1 slice): |
| Calories 460 (88% from fat) | |
| Total Fat 45g | 69% |
| Saturated Fat 23g | 114% |
| Cholesterol 168mg | 56% |
| Sodium 370mg | 15% |
| Net Carb 4.5g | |
| Total Carb 6g (Note 11) | 2% |
| Dietary Fiber 1.5g | 6% |
| Sugars 1g | |
| Protein 11g | |
Vitamin A 25% · Vitamin C 0% · Calcium 10% · Iron 9%
PHOTOS
(1) Almond Flour. About 3 ounces weight. I use almond flour that is blanched, which means the skins are taken off of the almonds, so the resulting flour looks white. I typically use Costco’s Kirkland brand, which has 2 grams of net carbs per 1/4 cup serving. Readers have had success substituting some or all of it with ground pecans. Don’t substitute with coconut flour, which is more absorbent.
(2) Sweetener. Crust: 1 heaping tablespoon = 0.5 ounce weight. Filling: 2/3 cup = 4 ounces weight. Erythritol is a dry sweetener, about 70% as sweet as sugar. I buy granulated erythritol online and powder it using a small blender like the Nutribullet. If you’re substituting with Confectioners Swerve, use 1 scant tablespoon for the crust and 1/2 cup (= 2.8 ounces weight) for the filling. You can substitute with another dry sweetener; to determine how much to use, check your sweetener’s packaging to see how it compares to regular sugar. I don’t recommend liquid sweeteners which affect the ratio of dry to wet ingredients.
(3) Cream Cheese. Two standard bricks = 16 ounces total. I use regular, full-fat cream cheese from the brand Philadelphia, not reduced fat or light versions.
(4) Heavy Whipping Cream. This ingredient gives cheesecakes a silky, firm, and dense texture, which is a key characteristic of New York style cheesecakes. Some readers have reported success with substituting with half-and-half.
(5) Room Temperature Ingredients. It’s important to remove cold ingredients — cream cheese, heavy whipping cream, eggs — from the refrigerator at least 30 minutes before starting the recipe. You want to give them time to come to room temperature, helping to ensure a smooth and creamy batter. Otherwise, you might end up with a lumpy batter.
(6) Cheesecake Pan. I use Fat Daddio’s aluminum 6-inch round cheesecake pan with removable bottom that’s six inches in diameter and 3 inches tall. If your pan is 7 inches in diameter, decrease the pressure cooking time by 5 minutes. I like the convenience of the removable bottom, but you can also use a springform pan. The sides and bottom of the pan should be lined with parchment paper (see photos); no greasing needed.
(7) Pressure Cooker Equipment. I use a 6-quart Instant Pot. Other sizes of electric pressure cookers should also work as long the cheesecake pan fits within the maximum capacity. You’ll also need the trivet that came with your Instant Pot or a steam rack with handles; if yours doesn’t have handles, you can make a foil sling to help you transfer the cheesecake out of the pressure cooker when it’s done.
(8) Mixing Batter. Don’t over-mix while beating the batter, or you’ll end up with a lighter and fluffier batter, resulting in an airier and puffier cheesecake. We want a dense, firm, and smooth cheesecake. At every step, the batter should be mixed until the ingredients are incorporated and smooth, and no more. I provide electric mixer time estimates in the recipe to give you an idea, based on a 5-speed KitchenAid electric hand mixer.
(9) Chilling Cheesecake. It’s very important to let the cheesecake chill in the refrigerator for at least 24 hours before serving. This cheesecake is very moist after pressure cooking and needs time to dehydrate in the refrigerator. That’s why it should only be loosely covered with a paper towel, not tightly sealed.
(10) Serving / Storage. This cheesecake is delicious by itself, with a dollop of whipped cream, or served with sliced strawberries or puréed berries. Store leftover slices in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Once frozen, thaw in the refrigerator overnight.
(11) Carbs. The nutrition calculation assumes you are using an erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and therefore not included in the nutrition estimate. Apps that count sugar alcohols will show a higher number of carbs.
(12) Key Lime Cheesecake. I’ve made versions of this cheesecake with other flavors, and my favorite is key lime where I add 2-3 tablespoons key lime juice and lime zest in place of the lemon juice. If you make this with your own flavor twist, let me know in the comments section below.
(13) Why Instant Pot? The advantage of cooking cheesecake and other traditionally baked desserts in the Instant Pot is that pressure cooker recipes are less susceptible to the vagaries of ovens. Some ovens run too hot, some run too cold, and baking often involves some intuition on the part of the baker. With the Instant Pot, you get more consistent and reproducible results.
FAQs
Carbs in The Cheesecake Factory Cheesecakes Low Carb Original Sweetened With Splenda. The Cheesecake Factory Cheesecakes Low Carb Original Sweetened With Splenda (1 serving) contains 37g total carbs, 37g net carbs, 0g fat, 0g protein, and 570 calories.
How many carbs are in a keto cheesecake? ›
This keto cheesecake recipe has only 2.9g total carbs per serving. This does not include the easy berry sauce or any other toppings or additions.
Is low licious cheesecake keto friendly? ›
Even though the “low-licious” cheesecake menu option has considerably less carbs than other ones, it's still not okay to eat on the keto diet.
What is the best zero carb sweetener for baking? ›
Allulose, monk fruit, stevia, and erythritol are all keto sweeteners that taste and bake like sugar, without the negative health impacts. In fact, these low-carb sweeteners (all of which can be found right here at Splenda) have health benefits. You'll feel good about eating your keto cookie.
What is a substitute for granulated sugar in cheesecake? ›
How to Substitute Powdered Sugar for Granulated Sugar. You can also use powdered sugar to replace up to 2 cups of granulated sugar, using 1 3/4 cup unsifted powdered sugar for each cup of sugar.
Is Philadelphia cream cheese keto-friendly? ›
Philadelphia is one of the best brands of keto-friendly cream cheese. A 2-tablespoon serving of Philadelphia cream cheese contains 102 calories, 10 grams of fat, 1.8 grams of protein, and only 1.6 grams of carbohydrates. It's recommended to opt for plain or full-fat Philadelphia cream cheese for the keto diet.
Can I eat unlimited cheese on keto? ›
(Just remember: Cheese isn't “unlimited” in a keto diet, as it still contains calories and carbs; it's also high in saturated fat, which is a less heart-healthy option than unsaturated fats, per the American Heart Association.)
Which cheese has the least carbs? ›
Got cheese has the lowest carb content out of all varieties. It contains zero carbs while supplying you with 8 grams of fat and 6 grams of protein per 1-ounce serving. Goat cheese is also easy to digest because of the lower lactose content in goat's milk, making it suitable for keto dieters with digestive problems.
Do keto desserts kick you out of ketosis? ›
There are tons of keto alternatives out there, including desserts sweetened with stevia, erythritol, or monk fruit, all keto-approved sweeteners that can help you kick your cravings without kicking you out of ketosis.
Is cool whip OK on keto? ›
If you're looking solely at carb content, then technically yes, store bought cool whip is keto friendly.
What about dessert? Unfortunately, all of the desserts at The Cheesecake Factory are too high in carbs for a low carb or keto diet, including the “low-licious” cheesecake. While lower in carbs than the standard cheesecake, it still contains 37 grams of total carbs (30 grams of net carbs) per serving.
What kind of cream is keto friendly? ›
With only 1.75 grams of carbs per 1/4 cup (59 mL), both heavy and whipping cream can be considered keto-friendly ( 3 , 4 ). For this reason, many people on keto diets rely on whipping cream or heavy cream as a sugar-free coffee creamer or to make keto-friendly desserts, such as chocolate mousse.
What is lazy keto menu? ›
A lazy keto diet consists of low-carb foods like meat, fish, full-fat dairy and non-starchy vegetables, but limits high-carb foods such as bread, potatoes, sugary snacks and some fruits. If you've tried the keto before and found it too tedious, lazy keto could be a good compromise.
What are strictly keto snacks? ›
58 Keto Snack Recipes To Stop Your Cravings In Their Tracks
- Ham & Cheese Cucumber “Sushi” tasty.co. ...
- Strawberry Cream Cheese Bites. tasty.co. ...
- Zucchini Chips. tasty.co. ...
- Keto Caprese Avocado Bowls. tasty.co. ...
- Lemon Pepper Baked Wings. tasty.co. ...
- Cloud Bread. tasty.co. ...
- Broccoli Cheddar Frittata. ...
- Garlic and Herb Mashed Cauliflower.
Cream Cheese (pasteurized Milk And Cream, Cheese Culture, Salt, Stabilizers [carob Bean, Xanthan, Guar Gums]), Neufchatel Cheese (pasteurized Milk And Cream, Skim Milk, Cheese Culture, Salt, Guar Gum, Carob Bean Gum, Xanthan Gum), Sweetener (polydextrose [bulking Agent], Soluble Maize Fibers, Chicory Fibers, Sugar ...
Does Cheesecake Factory use artificial sweeteners? ›
The introduction of SPLENDA(R) on both its tables and as an ingredient in one of the restaurant's most popular menu items reinforces The Cheesecake Factory's commitment to providing guests with exceptional-tasting, premium choices.
How many carbs are in Cheesecake Factory plain cheesecake? ›
Cheesecake Factory Original Cheesecake (1 slice) contains 47g total carbs, 47g net carbs, 30g fat, 8g protein, and 490 calories.
Can diabetics eat sugar free cheesecake? ›
Diabetics can eat cheesecake in moderation, but it's crucial to monitor portion size and manage carbohydrate intake, as cheesecake is high in sugar and carbs. Opting for sugar-free or low-carb variations and consulting with a healthcare provider for dietary guidance can also be beneficial for diabetics.
