Comments on: Keto Chocolate Cheesecake Baked in Pressure Cooker

By: Lisa MarcAurele

Lisa MarcAurele — Sun, 20 Mar 2022 13:46:42 +0000

In reply to Sandy. Not that I can think of. The cheesecake can be cooked in other ways including baking.

By: Sandy

Sandy — Sun, 20 Mar 2022 01:34:01 +0000

In reply to Lisa MarcAurele. I do not have pressure cooker, ya I know, bit jave successfully made cheese cake low carb baking with bain marie. Is there something that would prohibit me from using bain maroe on this recipie?

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 03 Jun 2021 18:19:46 +0000

In reply to CH. It may need a little tweaking and if too runny, leaving out the cream should help.

By: CH

CH — Tue, 01 Jun 2021 19:25:03 +0000

Question: the recipe you adapted from Southern Living does not call for whipping cream in the cheesecake recipe. The whipping cream in the recipe is used to make the topping. Could this be why everyone’s batter is runny and why they have extra batter?

I’m going to attempt this recipe without the whipping cream in the batter. I’m also going to use melted Lilly’s semi sweet chips. Fingers crossed.

By: Lisa MarcAurele

Lisa MarcAurele — Sat, 11 Jul 2020 15:30:24 +0000

In reply to Jodi. Perhaps my pan was deeper than yours? Mine was a 7x3 inch.

By: Jodi

Jodi — Sat, 11 Jul 2020 15:15:51 +0000

Have not baked/cooked this yet but I have a ton of batter left. Followed to the T - why would this be??

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 18 Jun 2020 16:47:19 +0000

In reply to Jill Hotelling. I use the concentrated powder where one serving is 1/64 teaspoon. There are zero total carbs (no sugar alcohol or bulk sweetener added).

By: Jill Hotelling

Jill Hotelling — Thu, 18 Jun 2020 13:27:20 +0000

When Making this do you use monks zero sweetener or monks powdered sweetener?

By: Lisa MarcAurele

Lisa MarcAurele — Tue, 19 May 2020 10:56:53 +0000

In reply to Lindsay. I'd say about 325°F for about 45-55 minutes. Then turn oven off and let it finish baking with oven door ajar. You'll also want to use a water bath to create a humid baking environment.

By: Lindsay

Lindsay — Mon, 18 May 2020 21:41:19 +0000

This looks perfect! I hate to be "that person", but do you have suggestions on what temp and how long to bake this in a traditional oven?

By: Lisa MarcAurele

Lisa MarcAurele — Sat, 18 Apr 2020 12:12:01 +0000

In reply to Janet. I find that Lily's chips don't melt as well as others. ChocZero is the brand I prefer.

By: Janet

Janet — Fri, 17 Apr 2020 20:27:27 +0000

I used Lillys chocolate chips and they didn’t melt very well so I added some coconut oil to the chips and they thinned down somewhat to the correct consistency. The batter tasted great. I hope it all works.