I just served this to my wife who said, “THAT is great. It has such a light texture and feel. Delicious!”
I must say, with the first bite all the way to the last, I felt the same.
Background: I gave my Instant Pot to my son. I just wasn’t using it enough, he needed it and was a bit tight on funds.
Then, I saw some IP recipes I wanted to try. Alas, no IP! So I researched and found a lot of alternatives. Of course, IP is still there, and they do have some new machines with helpful options. But I ended up falling for another, a new love.
Enter Chef iQ multi-cooker. Why?
- The Chef iQ looks great in any high-end kitchen. I leave mine out on the counter.
- The interface is clearer and cleaner.
- Control and monitor the Chef iQ from their app on your smartphone. It is SO Handy to keep an eye on things while you read, watch tv, or exercise.
- At 13″, it’s not too big, not too small. It fits on the counter of my modest kitchen, yet it has a 6-quart capacity.
- Well, I could go on and on about the built-in recipes and all, but go here to learn more.
Just know, the recipe below works in any multi-cooker. It is simple, healthy, quick, and delicious.
This is a view of the Chef iQ app:
Healthy Instant Pot Style Cheesecake
This is a low carb, healthy, version of cheesecake. No sugar, just healthy Monk Fruit Sugar Replacement. No graham cracker crust, either. Remember, this is a HEALTHY alternative. No sugar! Don’t worry, though, it is delicious, especially when topped with fresh fruit… in moderation. I made a monk fruit sweetened strawberry syrup which was delicious. Note this makes two servings and requires a 4-inch spring-form pan. Double the recipe for a 7-inch pan.
- 1 — 8-ounce package of cream cheese, ideally at room temperature.
- 1/2 teaspoon vanilla extract.
- 1/3 cup sugar substitute. I used Monk Fruit Sugar and it worked well.
- 1 egg
Add all the cheesecake ingredients into a bowl. Using a mixer, blend it all into a lump-free cream. Just be sure not to OVER beat.
Add an inch and a half of water to the bottom of you multi-cooker. Insert the wire “stand” into the pot, the one that lifts your recipe just above the water. In my case, I am using the beautiful Chef IQ, but this works with all machines.
Smear the inside of a 4″ spring-form pan with butter, bottom, and sides. To protect the recipe from boiling water wrap the sides and bottom of your spring-form pan with foil. No need to cover the top.
Pour your cheesecake batter into the spring-form pan, then carefully smooth it out to a flat surface. Ideally you’ll keep the batter about 3/8ths of an inch below the top, which could leave you with a touch of extra batter. A touch.
Cook at HIGH pressure for 20 minutes. Be sure to set the pot to natural steam release, if you have a Chef IQ, otherwise, just let the steam escape for about 20 minutes or so.
Remove foil and let it cool on your breadboard/hotpad for 10 minutes, then transfer to the fridge for two hours minimum. Overnight is fine, too.
Remove from the fridge, then slowly release the spring-form pan. Be ready with a table knife in case it gets stuck on the cheesecake.
Cut in half, then drizzle with strawberry syrup or another topping. Serve. Enjoy!