LOW-CARB INSTANT POT® CHEESECAKE

Low-Carb Instant Pot® Cheesecake image

Low-carb cheesecake in the pressure cooker.

Provided by pinksnowflakeliz

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 5h

Yield 8

Number Of Ingredients 6

Ingredients

1 teaspoon vegetable oil, or as needed
2 (8 ounce) packages cream cheese, at room temperature
⅔ cup low-carb sugar substitute (such as Swerve®)
1 lemon, zested
1 teaspoon vanilla extract
2 eggs, at room temperature

Steps:

Oil a springform pan that will fit inside your electric pressure cooker (such as Instant Pot®). Cover the bottom and sides of the pan tightly with a single sheet of aluminum foil to prevent water from entering.
Blend cream cheese in a bowl using an electric mixer until completely smooth. Add sugar substitute, lemon zest, and vanilla extract; blend until just incorporated. Add eggs 1 at a time, mixing until just combined. Pour batter into the prepared pan.
Place the rack inside your Instant Pot®. Add 1 inch of water to the pot. Lower the filled springform pan carefully onto the rack.
Lock the lid into place. Bring to high pressure according to manufacturer's instructions; cook for 20 minutes.
Release pressure through natural-release method, about 20 minutes. Remove cheesecake carefully. Remove foil and gently blot off any water that may have splashed onto the cheesecake. Cover with plastic wrap; refrigerate until set, 4 hours to overnight.

Nutrition Facts : Calories 295.6 calories, Carbohydrate 1.7 g, Cholesterol 108.1 mg, Fat 21.3 g, Protein 24.7 g, SaturatedFat 12.8 g, Sodium 189.3 mg, Sugar 0.3 g