| 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
NOTES & TIPS
(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
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.
Is cheesecake OK to eat on a keto diet? ›
Is it OK to eat cheesecake on keto? Most cheesecake recipes have a high sugar content and shouldn't be consumed on a keto diet. However, with a few minor changes, you can make cheesecake that is very low in carbs. And as it has a high fat content, it's an ideal keto dessert.
What is keto cheese cake made of? ›
The recipe calls for cream cheese, yogurt, pure vanilla extract, sweetener of choice, almond flour or almond meal, and optional lemon juice. Be sure to use full fat cream cheese. For vegan keto cheesecake, choose a plant based cream cheese.
What is the sweetener in low licious cheesecake? ›
What is Cheesecake Factory Low Licious cheesecake sweetened with? The Cheesecake Factory Low Licious cheesecake is free from added sugars. Instead, it is sweetened with a sugar alternative called Zùsto. This sweetener is made primarily from corn and chicory fibers.
What cream cheese is best for keto? ›
If you're looking for cream cheeses that you can add to your keto diet without compromising your daily macros, nutritionists swear by the following brands:
- Philadelphia Cream Cheese (Plain, Full-Fat)
- Di Stefano Premium Mascarpone Cheese.
- Trader Joe's Mascarpone.
- Organic Valley.
- Green Valley Creamery.
- Nancy's.
Dive into immersive pleasure with Philadelphia Original Cream Cheese, for a Keto and Low Carb Lifestyle. Made with fresh milk and real cream for an extra creamy, multi-dimensional taste you can add to any meal.
Is Cheesecake Factory low carb cheesecake keto-friendly? ›
Cheesecake Factory keto options are limited to breakfast, salads, side dishes and dinners, but all kinds of desserts are off the chart. Cheesecake Factory's menu has over 250 items to choose from, but most are high in carbs and sugars.
What can I substitute for sugar in cheesecake? ›
In a bowl using an electric mixer, beat regular and nonfat cream cheese together at high speed until creamy. Gradually add Splenda Sweetener and mix well. Add eggs, one at a time, beating just until each one is incorporated.
Is cool whip OK on keto? ›
Is Cool Whip Keto? If you're looking solely at carb content, then technically yes, store bought cool whip is keto friendly. However, the real problem with store bought cool whip is that it is full of junk ingredients. Hydrogenated oil is like the first thing listed followed by high fructose corn syrup!
Is peanut butter OK on keto? ›
Peanut butter can definitely be part of a keto diet, but it's best to stick to plain options that are free of extra flavors and sweeteners. Almond butter is a good choice, too, and it's slightly lower in carbs. Additionally, you should be mindful of your portion size if you're trying to lose weight.
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 Honey good for keto? ›
Honey is 100% carbohydrate, so it isn't part of the keto diet plan. For reference, one tablespoon of honey contains 17.2 grams of sugar. If you want to kick yourself out of ketosis, honey is a good way to do that.
Is stevia good for keto? ›
The answer is a resounding yes. Natural stevia leaf extract is a nutritious sweetener, making it an ideal choice for those on a ketogenic diet. In this article, we'll delve into how stevia flavor serves as a keto-friendly natural sweetener, its health advantages, and why it's a staple in our GOOD GOOD products.
Is Almond Flour good for keto? ›
Almond flour is a 100% keto-approved baking flour. It is also the most widely used keto flour on shelves. However, what it lacks in carbs, it makes up for in calories. Though almond flour is significantly higher in calories than many other flours, it also contains considerable amounts of protein and fiber.
Is cheesecake high in carb? ›
Cheesecake (1 cake or pie (9 in. dia, approx 1-1/2 in. high)) contains 390.9g total carbs, 384.8g net carbs, 344.9g fat, 84.3g protein, and 4921 calories.
Does sugar free cheesecake have carbs? ›
Start Fresh Sugar Free Cheesecake (1 serving) contains 15g total carbs, 15g net carbs, 4g fat, 6g protein, and 110 calories.
What cheese slice is keto? ›
You can eat high fat foods like cheese on the Keto diet. Cheddar, Gouda, goat cheese, and blue cheese are the best to consider. Cheese to avoid on Keto are cottage cheese and low fat and processed varieties.
Does Cheesecake Factory have keto desserts? ›
cheesecake. Cheesecake Factory keto options are limited to breakfast, salads, side dishes and dinners, but all kinds of desserts are off the chart. Cheesecake Factory's menu has over 250 items to choose from, but most are high in carbs and sugars.
