Comments on: Pressure Cooker Lemon Ricotta Cheesecake {Primal, Low-Carb & Keto}

By: Hayley Ryczek

Hayley Ryczek — Sat, 13 Feb 2016 13:21:42 +0000

In reply to Mona. Mona -Sounds about right. I use the myfitness pal app and just input recipes w/servings and it calculates them for me..

By: Mona

Mona — Fri, 12 Feb 2016 18:09:31 +0000

No I have the carbs wrong!! Should be total 18 carbs and divided by 8 would be 2.25 carbs.
lol, This is why I am asking you!

By: Mona

Mona — Fri, 12 Feb 2016 17:52:38 +0000

I am trying to figure out the fat, carbs, and protein. For the whole thing I have 111 fat grams, 26 carbs, and 46 protein. Divide by 8 I get fat 13.88, carbs 3.25, protein 5.75.
If you happened to figure it out yourself could you tell me if I am close, please?

By: Dianne C

Dianne C — Tue, 09 Feb 2016 16:48:59 +0000

Great Recipe-Keep them coming. The vanilla bean cheesecake was fantastic!

I added a crust made from almond flour:

1 1⁄2 cups almond flour (crushed almonds)
4 tablespoons butter, melted
1 tablespoon sugar substitute (I use stevia)

Mix the almond flour, butter and sugar substitute in a bowl. Spray spring form pan with cooking spray, and press this mixture evenly into the pan.
Place this crust in a preheated oven and bake for 12-15 minutes, or until lightly golden browned and slightly pulling away from the sides of the pan. Make the filling while in bakes. Remove the crust from the oven, fill it and do the rest in the pressure cooker.

By: Hayley Ryczek

Hayley Ryczek — Tue, 09 Feb 2016 13:54:31 +0000

In reply to Jessica. Yes - but I cannot give you times/temps.

By: Jessica

Jessica — Tue, 09 Feb 2016 13:13:42 +0000

Can this yummy sounding cheesecake be made in anything other than a pressure cooker?