CocoNutty Salted Chocolate Cheesecake

CocoNutty Salted Chocolate Cheesecake

 

This cocoNutty salted chocolate cheesecake is a throw things together and see what we get. I couldn’t believe that just before finishing the The Ketogenic Pressure Cookbook, I’d be contacted by the wonderful people at Double Insight Inc. the makers of the Instant Pot!! They kindly asked if I could contribute a few recipes to their website and to the Instant Pot app!

I was completely taken aback and tickled pink with their request!

One problem, I had a week to meet the app deadline to submit a few working recipes with a picture or two. I hadn’t thought about creating new recipes since the finish of the cookbook. I needed to get my butt in gear. Nothing like a tight deadline!

I rummaged around my fridge to see what I had kicking around. This coconut hazelnut pecan maple salted chocolate cheesecake or CocoNutty Salted Chocolate cheesecake is the result!

I brought it to the dedicated taste testing crew at work for their feedback. When I first mentioned the ingredients, they weren’t sure whether the coconut chocolate hazelnut pecan crust would work with the maple salted chocolate filling. I guess it worked because a few of them had seconds with and without the extra fleur de sel. While it’s optional to sprinkle sea salt on top before serving, it just brings out that salty sweet contrast that many of us love.

Recipe

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Low Carb CocoNutty Salted Chocolate Cheesecake
This nutty, chocolatey cheesecake is low carb and even ketogenic but you couldn’t tell with its silky-smooth decadence! If you want to make this non-low carb then just replace the sweeteners 1:1 with sugar and the stevia or erythritol sweetened chocolate chips with dark chocolate chips.
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 2-3 hours
Servings
slices
Ingredients
Crust
Liquids
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 2-3 hours
Servings
slices
Ingredients
Crust
Liquids
Instructions
Make the Crust
  1. In a bowl mix hazelnut flour, pecans, shredded coconut, cocoa powder, salt and sweetener.
  2. Slowly work in coconut oil a little at a time to moisten mixture. The crust will look crumbly but will hold its form when squeezed.
  3. Line the sides and bottom of a 6” springform pan with parchment paper.
  4. Pack the crust mixture on the bottom and a little up the sides of the springform pan. Use a piece of parchment greased with a little coconut oil to help pack the crust.
  5. Place the springform pan in the freezer.
Make the Cream Cheese Filling
  1. On a small double boiler on the stove, after water is brought up to a boil, turn the heat down to medium low heat. Then melt the chocolate chips while stirring with a spatula.
  2. After the chocolate is melted, add in the cream cheese cubes. Fold in the cream cheese into the chocolate. Keep folding and mixing until no cream cheese lumps remain and the mixture is uniform.
  3. Turn off the heat and mix in the sweeteners into the chocolate cream cheese filling. Remove the double boiler from the heat.
  4. In another bowl, mix together with a whisk or a fork, eggs, vanilla and maple extracts, cream and salt.
  5. Mix in half of the egg mixture into the cream cheese filling. Once fully incorporated, mix in the rest of the egg mixture and set aside.
  6. Add two cups of water into the Instant Pot and press SAUTE.
  7. Take the crust out of the freezer and pour the cream cheese filling onto the crust. Spread the filling evenly.
  8. Cover the top and bottom of the spring form pan with foil.
  9. On the Instant Pot, press CANCEL.
  10. Place the springform pan onto the flat steamer rack and lower it into Instant Pot using the steamer rack handles.
  11. Close the Instant Pot lid and lock.
  12. SEAL the pressure release valve.
  13. Press MANUAL and then enter in 40 minutes to cook at high pressure.
  14. After cook time has elapsed, wait 5 minutes before venting the pressure release valve manually.
  15. Open the lid and carefully remove the pan using the steamer rack handles with the Instant Pot silicon mini mitts.
  16. Remove the foil cover from the springform pan. Wiggle the pan, if the mixture looks solid, the filling is set. If the mixture is still liquidy in the middle, place the pan back into the Instant Pot and cook for an additional 5 minutes.
  17. Place the springform pan in the fridge for 2-3 hours but it’s best overnight.
  18. Once chilled, remove the ring from the springform pan and slice cheesecake into 12 pieces using a knife warmed in hot water.
  19. To kick up the saltiness, serve with some flake or crystalline sea salt on top.
Recipe Notes

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