The flavor options are absolutely unlimited. Depending on the season— and my mood—its exhilarating to discover new flavors that play on the sweet and savory motif inherent in this creamy delicacy. Keto Instant Pot Matcha Cheesecake.
Prep time: 3 hours
Cook time: 52 minutes
- 16 Oz Cream Cheese, room temperature
- 2 Tablespoons Matcha Powder, sifted
- 2 Large Eggs, room temperature
- 2 Tablespoons Heavy Cream
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Cornstarch
- 7 Inch Spring Form Pan
- 1/3 cup / 55 g powdered sweetener
- 1 Cup Fine Cookie Crumbs, Vanilla Wafers or Shortbread cookies work well
- 2 Tablespoons Unsalted Butter
- 1/3 cup / 55 g powdered sweetener
With Chocolate Ganache Frosting:
- 1 Cup White Chocolate Chips
- ⅓ Cup Heavy Cream
- Let your 16 oz of cream cheese get to room temperature, the cream cheese should be around 73°F when you’re ready to use it. This usually takes about 3 hours. Unless it’s summer time, the best place to do this is place the sealed packages of cream cheese into your oven & turn the oven light on. The 2 large eggs need to be at room temperature as well, I use a shortcut method. Fill a large bowl with hot tap water from your sink, place the eggs into the bowl and they will be at room temp in about 10 mins.
- Trace the bottom of your 7 inch pan on parchment paper and cut out the circle to line the bottom of the pan. Using a stick of butter, lightly coat the bottom so the parchment has something to stick to. Then use the stick of butter to grease the the interior side of the pan. This makes it easier to release the cheesecake from the pan.
- My special method will produce a delicious and crispy crust without having to blind bake it first – the crust will also stay crispy for several days.In a large non stick pan, pour in 1/3 cup / 55 g powdered sweetener and heat on medium. It will take a few minutes for the sugar to liquify, keep and eye on it and stir with a silicone spatula.As soon as all the sugar liquifies, add the 2 Tablespoons of unsalted butter and stir well so the butter and the liquid sugar are combined.Once all the butter has melted, add 1 Cup of Cookie Crumbs and mix well, coating all the crumbs with the butter-sugar mixture. Keep on medium heat for 1 minute while you’re mixing the cookie crumbs and break up any large pieces.Turn off the heat and let the crumbs cool for 3 minutes. Pour the crumbs into your springform pan and press onto the bottom, you can use a spoon or something with a flat bottom like a small ramekin to help you even out the crust. The mixture may still be hot, so be careful when working with it.If you don’t like your crust crispy, simply melt the butter and mix it well with the cookie crumbs and sugar.
- I use a Kitchen Aid stand mixer with a paddle attachment to mix the batter since it incorporates the least amount of air into the batter – you really have to avoid over mixing the cheesecake batter, especially when the eggs are added. Place 2 Tablespoons of sifted Matcha Powder, 1/3 cup / 55 g powdered sweetener and 1 Tablespoon of Cornstarch into your mixer – whisk until it’s mixed well. Add 16 oz of room temperature cream cheese & mix on low speed until it looks smooth and combined. Scrape your bowl half way through with a spatula to ensure an even mixture. (With my Kitchen Aid, this took about 2 minutes using #3 speed)
- Add the 2 Large room temperature Eggs, 1 Teaspoon of Vanilla Extract, and 2 Tablespoons of Heavy Cream, mix using the lowest setting until everything is incorporated and looks smooth. While mixing, scrape your bowl 2-3 times with a spatula to ensure an even mixture. (With my Kitchen Aid, this took about 2 minutes using the “Stir” speed)
- Pour the batter into your cheesecake pan. Pick up the pan and tap it a few times on the counter to even out the batter and this also helps pop air bubbles in your batter. Wrap the entire pan very well & tightly with foil, you want to avoid getting any condensation or steam on your cheesecake. I put one piece of foil on top and seal tightly, then another on the bottom that wraps up towards the top.
- Place 1½ Cups of water into the Instant Pot and place the trivet into it. Carefully place the the cheesecake pan on top of the trivet (If you have a 6 Qt you can use a Grafiti Band as your sling (purchase here) or you can make a foil sling to help you place & lift the pan, you need foil that’s 20 inches long, then fold it length wise so it’s about 4 inches wide and place it underneath the pan so it wraps up the sides). If you have a separate sealing ring you use for desserts, place that one on the lid. Seal the lid and switch the knob to “Sealing”. Set the Instant Pot for High Pressure / Manual for 52 minutes. Once the timer is up and you hear the beep, wait an additional 20 minutes while the pot releases the pressure naturally. If the pin hasn’t dropped on it’s own after 20 minutes, switch the knob to “Venting” and when the pin drops open your lid.
- Carefully remove the cheesecake from the Instant Pot. My trivet has handles so I lift the cheesecake pan out with the trivet handles. Unwrap the foil, the pan will still be hot so use mitts or kitchen tongs. Leave it on the counter to cool for about 1.5 hours. Cover the pan well and place it into the refrigerator for at least 12 hours before serving. Keep the cheesecake in the baking pan, you don’t want to remove the cheesecake until it’s been cooled for at least 12 hours.
- Heat ⅓ Cup of Heavy Cream in a sauce pan on low heat. As soon as it starts to simmer, pour it over 1 Cup of White Chocolate Chips. Let it sit for 5 minutes, then stir well with a spoon. Once the mixture is completely smooth, cover and let it cool to room temperature (about 70°F). Place the cooled ganache into your mixing bowl and using the whisk attachment, whisk on high until stiff peaks form. Pipe onto the cheesecake and serve more ganache frosting with the cheesecake slices. Dust the cheesecake with matcha powder before serving & garnish with berries and matcha Pocky. Enjoy!