How To Make Low-Carb Instant Pot® Cheesecake
Learn how to make cheesecake on your Instant Pot with this recipe. The fact that it’s low-carb as well makes it all the more easier to indulge.
Serves:
Ingredients
- 1tspvegetable oilor as needed
- 16ozcream cheeseat room temperature
- ⅔cuplow-carb sugar substitute
- 1lemonzested
- 1tspvanilla extract
- 2eggsat room temperature
Equipments
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Instant Pot®
Instructions
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Oil a springform pan that will fit inside the 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.
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Blend cream cheese in a bowl using an electric mixer until completely smooth.
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Add sugar substitute, lemon zest, and vanilla extract; blend until just incorporated.
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Add eggs 1 at a time, mixing until just combined. Pour batter into the prepared pan.
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Place the rack inside the Instant Pot®. Add 1 inch of water to the pot. Lower the filled springform pan carefully onto the rack.
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Lock the lid into place. Bring to high pressure according to manufacturer’s instructions and cook for 20 minutes.
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Release pressure through the natural-release method. This will take about 20 minutes.
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Remove cheesecake carefully. Remove foil and gently blot off any water that may have splashed onto the cheesecake.
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Cover with plastic wrap. Refrigerate for 4 hours to overnight to set.
Nutrition
- Calories: 224.71kcal
- Fat: 21.04g
- Saturated Fat: 11.32g
- Trans Fat: 0.01g
- Monounsaturated Fat: 5.70g
- Polyunsaturated Fat: 1.13g
- Carbohydrates: 4.75g
- Fiber: 0.21g
- Sugar: 2.18g
- Protein: 4.83g
- Cholesterol: 102.36mg
- Sodium: 233.37mg
- Calcium: 80.38mg
- Potassium: 104.61mg
- Iron: 0.45mg
- Vitamin A: 224.79µg
- Vitamin C: 3.84mg
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