Keto Cheesecake
cooks in pressure cooker

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Tastes great and was easy to make in my Instant Pot pressure cooker. A spring-form pan makes removing the cheesecake easy and can be found on Amazon (along with Swerve if you can’t find it locally). For this recipe you’ll also need: parchment paper, aluminum foil and 2 cups of water for the pressure cooker. My cheesecakes usually have a crust so I have a great recipe for low-carb cookies that taste great crumbled over.

Ingredients

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• 2 teaspoons lemon juice
• 2 teaspoons vanilla extract
• 1/2 cup sour cream divided (half for the topping)
• 1/2 cup swerve with 2 additional teaspoons (for topping)
• 8 ounces cream cheese
• 2 eggs

Steps

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1. Allow Ingredients to come to room temperature.
2. Blend together lemon juice, vanilla extract, 1/4 cup sour cream, 1/2 cup swerve, cream cheese.
3. Add eggs and blend just long enough to mix (around 30 secs). (I do this by hand just long enough for it to be pourable)
4. Line 6 inch spring-form pan with parchment paper. I cut mine to have it cover the sides.
5. Place trivet in pressure cooker and add 2 cups water.
6. Pour mixture into pan and then cover with aluminum foil.
7. Place pan on trivet and set the pressure cooker to high pressure, cooking for 20 minutes.
8. While that’s cooking, prepare the topping by combining the last two ingredients.
9. Allow the pressure cooker to naturally release pressure and then remove pan.
10. Remove foil and carefully cover the cheesecake with the topping you prepared earlier.
11. Place in refrigerator for 8 hours to allow the cheese cake to reach proper firmness.
12. Remove spring-form pan and carefully peel away parchment paper.