Whether it is the chilly autumn or the spring is about to hit the corner, a Keto Cheesecake which is the epitome of richness and is also zesty will surely make your day happier and brighter. An Instant Pot Keto Cheesecake is low in carb and rich in flavors and taste. It is very quick to make and is much less finicky and fussy than regular oven-baked cakes and is enjoyed by everyone.
Recipe for Instant Pot Keto Cheesecake
Preparation Time- 20 minutes
Cooking Time-35-40 minutes
Serving- 6-8 Servings
For the crust-
¾ cup almond flour
2 tablespoons sweetener
2 tablespoons melted butter
Pinch of salt
For the filling-
1-pound soft cream cheese
2/3 cup sweetener
1 teaspoon lemon zest and lemon extract
¼ cup lemon juice
2 large organic eggs at room temperature
2 tablespoon heavy whipping cream at room temperature
1 tablespoon light whipping cream
To make the crust-
Spread the parchment paper on a large pan around 7 inches and grease it with butter, oil, ghee, or the cooking spray
Now take the above-measured ingredients almond flour, sweetener, and a pinch of salt in a medium bowl. Now slowly add melted butter in the mixture and combine well. Knead the dough well for few minutes.
Firmly spread the mixture or the dough on the big pan and press it gently with the help of a glass or spatula to even it out.
Let the almost crust set in the pan for a while.
To make the filling-
To make Instant Pot Keto Cheesecake, beat 1-pound soft cream cheese until smooth in a large bowl. Now add 2/3 cup of sweetener, you can take powdered erythritol sweetener. After that add ¼ cup lemon juice,1 teaspoon each of lemon zest, and lemon extract with the cheese cream. Beat all these ingredients well to form a smooth and regular texture.
Beat 2 eggs by the electric beater to make a foamy mixture. Now beat the 2-tablespoon heavy whipping cream until it is well combined and become foamy in texture. Mix the mixture of eggs and whipped cream in the bowl that contains cheese cream mixture with a rubber spatula for proper consistency.
Pour the complete mixture over the almond crust in the pan and spread evenly.
Cover the pan completely with silver foil and paper towel from the bottom and above to keep out excess of the moisture.
Now pour some water in the rack of the instant pot or pressure cook. Place the pan containing cheesecake carefully in the pot.
Close the lid of the instant pot and set its mode to manual. Let it cook for 35 to 40 minutes on high flame. Once the cooking time is complete, let the pressure release naturally from the pot for a few minutes.
Lift out the cheesecake and let it cool at room temperature for some time and then refrigerate for 3 to 4 hours in the refrigerator. Garnish with light whip cream and lemon zest.
This was one of the easiest, yummy, and healthy low carb Instant Pot Keto Cheesecake recipes to try out at home especially for fitness freak and diet followers.