Low-carb cheesecake in the pressure cooker.

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Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
4 hrs
total:
5 hrs
Servings:
8
Yield:
1 cheesecake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

296 calories; protein 24.7g 49% DV; carbohydrates 1.7g 1% DV; fat 21.3g 33% DV; cholesterol 108.1mg 36% DV; sodium 189.3mg 8% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/04/2018
9.2.18 This is the same recipe as another low-carb Instant Pot® cheesecake recipe on this site, with the exception that this has the addition of the zest of one lemon, which is the one thing that I wasn't wild about. Garnished with chopped pecans and a caramel sauce. This was O.K., but I think I’ll stick with the other recipe which I’ve also made for now. Read More
(2)

Most helpful critical review

Rating: 3 stars
10/01/2019
If you are desperate for cheesecake and don't want to wait, this is a decent substitute for baking one. Although the texture does come out different, it does taste like cheesecake! Read More
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
09/04/2018
9.2.18 This is the same recipe as another low-carb Instant Pot® cheesecake recipe on this site, with the exception that this has the addition of the zest of one lemon, which is the one thing that I wasn't wild about. Garnished with chopped pecans and a caramel sauce. This was O.K., but I think I’ll stick with the other recipe which I’ve also made for now. Read More
(2)
Rating: 3 stars
09/30/2019
If you are desperate for cheesecake and don't want to wait, this is a decent substitute for baking one. Although the texture does come out different, it does taste like cheesecake! Read More
Rating: 1 stars
12/11/2018
I won't make this again. It turned out the consistency of tofu and did not taste good. My husband who will eat just about anything tried topping it with all sorts of things to make it edible and nothing helped. Read More
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