Home / Food & Fitness / New York-Style Keto Cheesecake

New York-Style Keto Cheesecake

Cheesecake recipes are a dime a dozen on the keto diet.  They’re the perfect low carb, high fat food – being comprised primarily of delicious cream cheese – so they’re a common go-to for a keto-friendly dessert.  However, most of the cheesecake recipes I’ve tried have seemed a little… off.  They had a funky texture or you could taste the fake sugars in them.  And let’s not even get started on no-bake or jello cheesecakes… I am a cheesecake connoisseur over here, and if you’re going to take the time to make a cheesecake, it needs to be a big and dense New York-style concoction.

Growing up, I was inundated with desserts in my family.  My Gran-Gran, Meemaw, mom, and a veritable slew of aunts and great-aunts can cook almost anything.  But the one thing that no one in my family had perfected was cheesecake.  So a few years ago, when my Mom asked for one for her birthday, I set out to become the lone cheesecake cook.

Let’s just say we ate a lot of cheesecake in the week leading up to her birthday, and I hadn’t really felt like making it since.

But I had totally perfected it.

And so last week, when I began to think of what I could bake to take to our end-of-the-project bash at work and/or Easter with the family, my thoughts returned to that perfect, New York-style cheesecake.  I dug up that original recipe and realized that I could alter it quite easily to fit low carb parameters.  But would it taste the same, and would it have that same dense and creamy texture?

Spoiler alert:  it does.

04-25-14-cheesecakepin2

Allow me to go ahead and apologize for the pictures.  I may have gotten a little… overzealous… with the whipped cream (as my cousin said, “playing Cheesecake Factory is my favorite game!”).  It was also dark and dreary and the lighting is meh.  But whatever.  Just hone in on that sweet, cold and creamy cake paired with those delectable, juicy and ripe red strawberries… and the mountains of whipped cream.  But I digress.

04-25-14-cheesecake1

Ingredients

For the crust,

  • 1/2c almond flour
  • 1/2c golden flaxmeal
  • 1/2c pecan pieces
  • 4T coconut oil
  • cinnamon to taste
  • Splenda or sweetener to taste

For the filling,

  • 4 8oz packages of cream cheese
  • 1c sour cream
  • 4 eggs
  • 1c Splenda, or equivalent sweetener of your choice
  • 3/4c heavy cream
  • 1/4c coconut flour
  • 1T vanilla extract
  • 3T sugarfree Torani syrup; this time I used French Vanilla (and next time I’m totally going Salted Caramel)

04-25-14-cheesecake2

First things first, let’s talk necessary kitchen equipment.  For this cheesecake, you are going to need a springform pan.  That’s a pan that has a removable bottom, as pictured above.  Think of the springform pan as more of a mold than a traditional cake pan.  You cook the cheesecake in it, then remove it from around the cheesecake, hopefully without cracking the top.  I like to lay a piece of parchment paper over the bottom part of the pan, then attach the ring around it so the paper peeks out around the sides.  Then, when my cheesecake is done, I can transfer it easily to a serving plate while removing the side and bottom for easy cleanup.

Preheat your oven to 400.

Combine your pecan pieces, almond flour, flaxmeal, and coconut oil.  Add sweetener and cinnamon to taste.  If you add those to the crust, it flavors it like graham crackers, a nice nod to the more traditional cheesecake crust.

You may need to zap this concoction in the microwave if your coconut oil is solidified.  The house I live in maintains a temperature roughly equivalent to hell, so I don’t have to worry about that.  Press the mixture firmly into the bottom of the springform pan.  If you used parchment paper, you do not need to grease the bottom of the pan.  If you didn’t, butter that shit up.

Bake the crust until it turns a golden brown.  Mine ranges from 5-8 minutes.  I used to like to just use Caveman Keto’s crust, but I decided to try to mix in some flaxmeal and I actually like this version better.  It’s more firm and less crumbly, which I prefer.  It holds together better.

04-25-14-cheesecake3

Oh, and yeah.  While that is baking away, mix everything else together in your mixer.  Or beat it with a mixer.  Somehow incorporate all the ingredients into a flawless, creamy goodness.  Then when the crust is done, grease up the sides of the springform pan and pour your mixture into it.

04-25-14-cheesecake4

Smooth the filling out as best you can.  I like to tap the whole pan lightly on the counter to help it settle and to also help release air bubbles, which are a potential culprit of cracks.  For some reason I did NOT tap this pan, and you can definitely tell in the end results.  I wish I had pictures of the first cheesecake I made – it was gorgeous and crack-free.  Ahh, you’ll just have to take my word for it.

So let’s talk some more about cracks.  Cheesecakes are very sensitive, and if you don’t bake them very very carefully, they can develop ugly cracks across the top.  It’s unattractive, and it’s the goal of all cheesecake baking enthusiasts to produce a flawless cake.  It’s like, your status symbol, or something.  The prime culprit for cracks is temperature fluctuations, and there are a few ways to combat this.

  1. Never bake your cheesecake hotter than 350.  Low and slow is the way to go.  In fact, since you just baked the crust at 400, leave the oven door open until it cools down.  You don’t want to stick it into a too-hot oven.
  2. Use a water bath.  You can literally sit the springform pan in a pan of water.  For these cheesecakes, I just placed a cake pan of water on the lower oven rack to steam and keep the oven moist.
  3. Don’t over-beat the filling, because – as I mentioned before – too much air can cause cracking.  I’m not going to lie, I just let my KitchenAid run, so I like to let my filling sit in the springform pan for a good 10 minutes or so to settle some, before I tap it to let out even more air.
  4. Don’t open the oven door while it’s cooking.  The sudden rush of cool air can cause cracks.
  5. Cut off the cheesecake at 50 minutes, and let it sit in the oven with the door shut for some time.  Maybe an hour later, crack the oven door.  Then a half hour after that, open it fully.  And then remove the cheesecake, and run a knife along the edges of the pan to make sure that it’s not stuck (although it shouldn’t be if you greased it properly).  The cheesecake shrinks as it cools, and if it’s glommed onto the side of the pan, it will surely crack as it tries to pull away.

04-25-14-cheesecake5

So again, bake your cheesecake at 350 for 50 minutes.  If it doesn’t look quite done, it’s probably not – but it will continue to bake residually after you turn off the oven and begin the cooling-down process.  It should be nicely browned by that point, though the center may look like it’s not quite set.  Trust me, after you get through with waiting for it to cool enough to handle safely, you’ll have a beauty waiting on you.

04-25-14-cheesecake6

Or you might have something that looks like that.  Yeah, so I didn’t follow my own advice, and cheesecake numero dos – the one I shot for this blog – turned out kind of fugly.  Ah, well.  It was still delicious.  You also have the luxury of disguising the ugliness by whipping up a fruit topping or covering it with a dark chocolate ganache.  Since I served this one to my family at Easter, we just sliced it plain and topped it with strawberries.

Oh, and before I forget to tell you – stick this baby in the refrigerator and let it sit for several hours before you eat it.  We had a slice of the first one after a few hours, and it was okay.  But 12 hours later, it was a rockstar.  For this second cake, I just popped it in the fridge overnight and allowed it to set up properly before Easter dinner.  Although you’ll want to chow down immediately, try to wait until it gets properly cold :)  It’s totally worth it!

And let me tell you, even though Canadian Bacon and I are the only ketopians in the family, the cheesecake was a decisive hit.  No one could tell that it was low carb.  It didn’t taste funny from the combo of Splenda and Torani.  It was flavored throughout with a delicate vanilla, and paired wonderfully with the sweet berries and whipped cream.  It was tall and thick and reminiscent of the pieces of plain cheesecake you get at The Cheesecake Factory.  Forreals.

My Fitness Pal has changed the way you input recipes, so I can’t post my typical ingredient log picture below.  But at 8 servings, this cheesecake has 439 calories, 8g net carbs,  11g protein, and 38g fat per slice.  It’s very dense and creamy and filling.  Hell, it’s so low carb that my diabetic grandfather’s bloodsugar crashed a couple of hours after eating a piece… seriously!

It’s so good that my cats tried to eat it while I was taking photos of it.  You’re not fooling anyone, Storm.

04-25-14-cheesecakestorm

As always, if you enjoyed this recipe, would you pretty please consider liking my Facebook page or adding me to your Google+ circle?  Please comment and let me know that you liked it — I love hearing from my readers!! :)

87 comments

  1. What size springform pan did you use? I have to get one so I can try this recipe.

    • Thanks for stopping by and commenting! I used a 9″ springform. I suspect you could also use a 10″, which I also have, but this was so perfectly thick that I recommend the 9 :)

  2. Made it yesterday and it was awesome! The only thing I would change is the amount of flaxseed in the crust . It was so hard waiting for it to cool properly.

    • Would you reduce or increase the amount of flaxseed?

      I am so glad you liked the cheesecake!! I really need to make it again. I’m starting to get a hankering :P

      It’s better the next day!

  3. Do you have a suggestion if you’re allergic to pecans? Maybe macadamia nuts? Pistachios?

    • I suggest you put macadamia nuts straight into your mouth because they are perfection :P I am afraid they would be too oily for the crust… it might be worth a shot. I think cashews may work, or walnuts. Peanuts would have too strong of a flavor. I don’t eat pistachios so I’m not sure how they would work. Maybe even almonds?

      Experiment! Find something you like! Or just go crustless. The last one I made was crustless, because let’s face it, the filling is the best part.

  4. I have family who are allergic to nuts, I’ve made cheesecake and just put it into a casserole dish without the crust … super yummy!

  5. Looks so good! I notice a lot of cheesecake recipes call for the cream cheese to be room temp. as well as the eggs. Do you recommend that? Or does it make any difference?

  6. Silly question here, but the T next to your ingredients list stands for Tablespoon correct?

  7. I am going to try and make this today, I think it is funny that your cat is peeking up from the side of the table in that one picture. =)

  8. I plan to make this but with no crust, I have family members with nut allergies, we’ll just enjoy the filling, yum yum, …

  9. Is there a substitute for the Torani syrup? I live in Nowheresville and my grocery store doesn’t have it. I would like to make the cheesecake today, and don’t want to wait for an online order !

    Thanks!

    • You can get a similar effect by just using vanilla extract and extra sweetener to taste! :) good luck!

      • Well I made this. Didn’t have a spring form pan, so I used 3 8″ cake pans. Greased them good. Did not realize you were using sugar free torani. Duh, me. I was tired when I started this. Missed the vanilla and the coconut flour. Hoping this doesn’t matter.

  10. So Britt….

    All I have to say is YUM! I ended up following your directions (for the most part–I didn’t have quite as much sweetener as you called for, I used coconut flour instead of almond in the crust since a guest was allergic to almonds and didn’t have the syrup) but it was great, though ugly–it still cracked pretty bad.

    I was worried about texture because my mixture was lumpy (next time, room temp ingredients, I think) and I put it in the oven, turned it off after 50 minutes, but didn’t make it back to the house for another 2 hours. I of course couldn’t just leave it in the fridge without trying it, so ate warm cheesecake. The crust crumbled apart (did I not smash it down enough? ) and it deflated on the plate, BUT it was delightful.

    SO, I am super excited to see how it is firm. The taste and texture was great!!!!

    Your instructions were easy to follow, even for a first-time cheesecake-maker, and the end product I think will get even better with time.

    Thanks for making all those other cheesecakes before this one, so I didn’t have to!!

    Kristen

    • YAY, I’m glad you like it!!

      I think room temperature ingredients would help with the lumpiness. Your brand of cream cheese might play a part in that, too – no matter what, I can’t get off-brands like Wal-Mart or Kroger to beat up smooth. I prefer to use Philadelphia or Cooper for that reason.

      I bet you’ll get less cracks the more often you make it. You kinda got to figure out what works for you. I can usually make a pretty good one, but sometimes they’ll still randomly crack. Ah, well. You can always hide the crack with a fresh strawberry topping, or even make a chocolate ganache to disguise it!

      I think compacting the crust really well should help with the crumbling. I don’t think mine ever really crumbled very much. But to be perfectly honest, nowdays when I make the cheesecake, I just make it crustless. I’m one of those people who views the crust as the worst part (even traditional graham cracker crusts), so I’d rather just the filling and save carbs and calories!!

      Be prepared for it to rock your socks off once it’s chilled. It’s MUCH better the next day!!

    • Also, thinking about how you said it “deflated,” it sounds like maybe the batter had too much air in it – that could have caused cracking, too!

      • After being in the fridge, the texture was great and no “deflating” happened, haha! I think I will try with the not-so-cold ingredients next time.

  11. Do you notice the coconut flour in the filling? I can’t help but think that it would be noticeable, even at such a small amount. Aside from the health benefits of coconut, why did you choose to include it in the filling?

    • I think the flour helps “fluff up” the filling somewhat, and give it more of a “cakey” consistency. That’s the only reason! If you try to leave it out, let me know how it goes!

  12. Suzanne MacGuineas

    I just bought some Philadelphia Neufchatel Cheese instead of the regular cream cheese because it has less than 1 Carb per oz. THEN I searched for a Keto cheesecake recipe and I’m surprised that none of the recipes I’ve come across suggest using it. Is there a reason for this?

    • Most keto people tend to go as high fat as possible, because “low carb, high fat.” I’m actually getting to the point where I can’t do that anymore – having to restrict calories too much to lose weight – so I am using more and more lower fat products. Also, a lot of times full fat products actually have less carbs than lower fat products (things like sour cream, ranch dressing, cottage cheese, etc).

      The last time I made the cheesecake, I used neufchatel. In my experience, it manipulates/bakes the exact same way as regular cream cheese, so don’t hesitate to sub that in for any recipe that calls for cream cheese. It works in the cheesecake fluff recipe, too.

  13. I threw in a cup of raspberries into the mix….result…. amazing

  14. Hi there. Thinking of making this for Thanksgiving get together and since we’re on the keto diet, thought this would be great. Can you confirm that the flaxseed meal is 1/2c? I didn’t see a “c” above. Thanks.

    • Wow, all this time and no one has pointed out the missing “c!” It is indeed 1/2c of flaxmeal. I have updated the page to reflect that. I hope you enjoy the cheesecake, let me know how it turns out!

  15. When you run this through recipe analyzer on My Fitness Pall it comes back as a whopping 18 net carbs per serving. Most of which comes from the crust. At 20 carbs per day I’d have to fast all day just to eat a piece of cheesecake. If you look at the numbers you could almost have a traditional graham cracker crust for those carbs. I’m going to go without the crust, in ramekins, baked in a water bath and maybe a sprinkle (1T) of graham cracker on top for texture.

    • Something must be off in your calculations – I only get 8g net carbs per serving. So I’m not sure what the difference is. Still, a part of me agrees with you that it’s better to just leave the crust off – the crust is always my least favorite part of cheesecake, anyway! And you’ll definitely save carbs by doing that. I wouldn’t do the graham cracker sprinkle, but I don’t care for graham cracker crust either.

  16. Place a pie plate half filled with boiling water in the oven on the lower shelf under your cheesecake, it should prevent it from cracking.

  17. This is literally the best thing I have eaten in a while. I feel like I am being so bad when I eat it but it fits my Keto lifestyle perfectly. I can satisfy my cravings without guilt. I didn’t save this recipe the first time I made it (cause honestly I didn’t expect it to be good) so I literally spent half my day searching for it today. Thank you thank you THANK YOU for sharing :)

  18. I actually just ran the recipe in MFP while the cheesecake is in the oven and came out with: calories 625 / 53.7 g fat / 16.9 g protein / 16.1 g carbs / 3.9 g fiber / 12.2 g net carbs. I scanned each of my packages’ bar code (because I am inherently distrustful of MFP) and actually used Neufchâtel instead of full fat, so should have had a significantly lower fat content and calorie count. Bummer. Hopefully it warrants that wallop! I’m sure it will be delicious but I’ll probably leave out the crust like others recommended next time.

    • That seems crazy. I double-checked when I made it the first time. Next time I make it, I’ll manually add up all of the calories to see what I come up with!

    • Miriam Snoyman

      I’ve scanned things on MFP, and although the item comes up correctly, the amounts do not match the packaging. Be careful.

      I’m looking forward to making this today. Can I replace the flax with more nuts? I love it but the smell is overwhelming.

  19. Question love this recipe made it for the second time. My question is this I put this into fitness pal adjusted serving size to 12 trying to reduce carbs. However my problem is my calories 748 come up much higher. I hand entered each ingredient have no clue. Used regular full fat cream cheese. Any ideas.

  20. This cake was awesome! Thanks so much for the recipe! After 3 months of low-carbing it was great to finally be able to have a good dessert. I served it with blackberries and I mean it was just perfect! By the way, I love reading your blog and think you are an inspiration. Keep up the good work!

    • Glad you like it! I think this is one of my more underrated recipes… people go gaga over the Fluff, but this is my favorite dessert! Thank you for stopping by and for your kind comments :)

  21. Aaaaaa. First time making a cheesecake, both times so far I didn’t have sour cream, so I just added a tad more heavy whipping cream and coconut oil. Both times I hand whisked, and both times they didn’t crack at all.

    Love the recipes here. Absolutely floored by your progress and can’t wait to see more of both! <3

  22. Can I use xanthum gum in place of almond flour .?

    • I have no idea – I’ve never really used xanthum gum. From what I understand, it’s more like an additive to make things gooey, right? It may work the same way, maybe not. Let me know if you attempt it, and how it turns out!

  23. hi hun sorry to be a pain but can you tell me what flax meal is please we have flax seed i eat a mouthful a day as i was told this helps with hte menopause but i haven’t heard of flax meal do you know the alternative in England ? thank you x

    • Flax meal is flax seed turned into “meal” – it’s just ground up into a fine powder! So if you have flax seeds, you can make flax meal :)

      Hope that helps!!

  24. Delicious – I used Salted Caramel because that is what I had. I made it for my Birthday and thank you for the wonderful instructions on cooking a cheesecake. I have made them for years, many years and never knew this information. My cake came out a beautiful brown with not one crack. mmmm Can’t wait to try it out again tonight.

    • YAY! So glad you have achieved cheesecake perfection! :D

      Do you have any pictures of your culinary masterpiece to share? I love seeing how other people’s turn out!

  25. Just put my cheesecake in the fridge. I may have shed a tear doing it, because I want a piece right now. It looks and smells amazing.

  26. You’re nutritional info is off. I imported exactly what you have. At 16 servings I’m getting close to your numbers though.

  27. Hi, i made this on the weekend and OhMyGod! It was incredible! My question is: i want to make this again next weekend but i want to make it in multiple ramekins without the crust – so how long should i cook it for instead? and is there anything else i would need to know by cooking it this way?

    • I made this in bar form last night without the crust, and I think I cooked it for something like 30 minutes. I broke my own rule and peeped in the oven multiple times to see when it looked “done.” I wasn’t worried about the bars cracking since they were so small.

  28. Just made this for the first time and it came out perfect. No cracks. Now the 12 hour wait begins…….

  29. Thanks for this recipe Britt and Storm. I have made it so many times and love it!

  30. Could this be tweaked to make a pumpkin cheesecake? I was thinking of using 3/4t pumpkin spice, 1 can (15oz) pumpkin puree, and lowering the cream cheese to 3 packages (3x8oz), and maybe 1/4c to 1/3c sour cream. Not sure on the Macros, but am curious as to the cooking time. Would it be advisable to use the same cooking method? My first attempt at the original was a huge success with no cracks. I would live for this to turn out the same way…
    Thank you for the great recipe!

    • I have not tried pumpkinfying this recipe yet… but I just bought a couple of cans of pumpkin tonight, so I’ll attempt it soon! I think I am going to keep the original recipe, but just blend in some pumpkin puree (I don’t know how much yet… I’ll see what looks/tastes right once I start mixing the batter) and use the Torani Pumpkin Spice flavored syrup instead of vanilla. I’ll dust the top with pumpkin spice seasoning. I may also increase the coconut flour to help compensate for the wetness of the pumpkin. Or maybe I’ll just eliminate the cream. We’ll see! I’ll report back here after I try it.

      Did you attempt it? How did yours turn out?

      • Curious if you tried the pumpkin version yet? Also wondering if I make the cheesecake without the crust do I still bake it in a springform pan?

        • I have not made the pumpkin version yet. I’ve been so busy with school I haven’t really had much time for baking!

          I would still use a springform pan. It’ll give the proper shape, and you can release the cheesecake from it with less chance of breakage.

  31. Hi there :) Can you tell me how you would make this dark chocolate ganache you speak of so it would fit in with low carb? Thanks!

    • Make it just like normal ganache, but with dark chocolate! Ganache is just basically heavy cream and chocolate heated together on the stove :)

  32. I tried the recipe with replacing one block of cream cheese with cool whip. It did not flop and lightened it up a bit. Either way- this is a great recipe

  33. Oh my goodness. This was terrible. Not in the “I can’t eat anymore it’s so bad” way but the “why on earth did I make a whole cheesecake because now I want to eat it all in one sitting way”!!!! It was absolutely to die for and I find myself dreaming about each slice!

    I thought your macros were too good to be true so I entered my own. I did it crustless to save on calories and carbs and came up with 1/8 being 40g fat, 7g carbs, 11.6g protein, and 466 calories! If you don’t count sugar alcohols it is only 5g carbs per serving. I used every item with the lowest carb count that I could find.

    This cheesecake is absolutely amazing! Thank you for the recipe.

    • Thank you!!!! I’m so glad you love it! I’ve got some cream cheese softening right now because I have a hankering for some myself! :)

      I get so many comments here saying I messed up on the macros on this post and I’m not sure how. I’m willing to admit I might have, because math is not my strong suit!! I need to recalculate everything and give an updated count.

      Now days I only make my cheesecakes crustless!

  34. Hey Britt, I’m so excited to make this recipe tonight… question though, what do you use to grease the sides of the pan? Do you use crisco, butter, pam? Have you tried other things? What works best. I’m excited to try this. I’ll let you know how it comes out when we eat it tomorrow. :)

    • You can use any of those things!! I think I usually just use Pam… well, knock-off Kroger Pam, just because it’s less messy than other methods. But any oil should work!

      • This was TO DIE FOR!!!!!! I ate WAY more than I should have! I accidentally got the confectioners version of swerve on accident, but calledtbeir customer service line and they said I could still use it just like the granular. Ahhhhhhmazing! Making this again for my family for Thanksgiving! My mom said this was the best cheesecake she ever had. Also, I nixed your crust and outed for a very simple one of almond flour, butter and swerve. So good. Thanks again!!! :)

  35. I love, love, love this recipe. Thank you so much. I’m wondering if I can substitute almond flour instead of coconut flour???

  36. Thanks for the great recipe, Britt! The detailed instructions and hints were so helpful since this was my first ever cheesecake. It came out of the oven looking perfect but I struggled a little with the springform pan so it cracked a bit. And then cracked some more when I refrigerated it. But that didn’t matter because it tasted amazing! I cut it in the kitchen and put some strawberries and whipped cream on the slices so no one knew. Everyone loved it (even the non-keto folks at our Christmas dinner).

    • Glad you liked the recipe!

      Sounds like your cover up was perfect, haha. But you know what they say… practice makes perfect… sounds like you need to make some more cheesecake! :D

  37. Britt. INSANE. Seriously. That is what I am over this Cheesecake. It has seriously become my go-to cheesecake recipe. For family events. For any dessert. For breakfast… (Whatever don’t judge, you know you’ve done it too.)

    I’m in LOVE with this cheesecake. It is the best keto or not, hands down.. best damn cheesecake I’ve ever had.

    Have you ever tried freezing this? I made one last night, and I’d love to freeze some for later enjoyment… but not sure how that would go.. also don’t want to waste any morsel of it.

  38. Britt, I add my voice to the chorus of praise for this delicious cheesecake. Relatively new to keto, craving a reasonable dessert I came across your recipe. Part of the attraction is your narrative that had me laughing. I am not a giant cheesecake fan and I only have an 8″ springfoam so I opted to half the recipe…for those freaking on the macros it was a perfect, 2″ thick cheesecake. Between the crust (which I am not skipping!) and the recipe itself I have already procured a bottle of the sugar free salted carmel for my next one. Thanks for being so devoted to creating an AWESOME cheesecake as fabulous directions for assuring (as much as one can with advice) a perfect cheesecake. Best!

    • Thank you so much for coming by and leaving such a sweet comment! :) I’m glad you enjoy the cheesecake!

      One of my pet peeves is when recipes don’t really give direction or show pictures. I like seeing all the steps of the way so I know what my concoction should be looking like!

  39. OMG … This is an amazing cheese cake that went together really quickly. I halved the recipe as I didn’t have a 9″ round springform pan, only a 6″ which produced a beautiful cake (no cracking on top, I did put it into a water bath to cook though) and 4 ramekins, my husband and I already had one of the ramekins, but the cheesecake is for tomorrow for our guests. Britt, thank you for producing this recipe and doing all the hard work for us.

    • Hey! I wanted to thank you for this comment! I recently invested in an InstantPot and I bought a 6″ springform pan. Half of the recipe DOES fit wonderfully in it, and it cooks in my InstantPot in record time!!!

      Glad you guys liked the recipe! :)

I love comments, and read every last one. Talk to me!