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Low-Carb Instant Pot® Cheesecake

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"Low-carb cheesecake in the pressure cooker."
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Ingredients

5 h servings 296 cals
Original recipe yields 8 servings (1 cheesecake)

Directions

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  1. Oil a springform pan that will fit inside your electric pressure cooker (such as Instant Pot(R)). Cover the bottom and sides of the pan tightly with a single sheet of aluminum foil to prevent water from entering.
  2. 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.
  3. Place the rack inside your Instant Pot(R). Add 1 inch of water to the pot. Lower the filled springform pan carefully onto the rack.
  4. Lock the lid into place. Bring to high pressure according to manufacturer's instructions; cook for 20 minutes.
  5. 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.

Footnotes

  • Cook's Note:
  • Your instant pot should come with a rack; if using a different pressure cooker, opt for a small ramekin in place of the rack.

Nutrition Facts


Per Serving: 296 calories; 21.3 g fat; 1.7 g carbohydrates; 24.7 g protein; 108 mg cholesterol; 189 mg sodium. Full nutrition

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