Instant Pot Keto Lemon Cheesecake

https://alldayidreamaboutfood.com/keto-instant-pot-cheesecake/#recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Crust

Step 2

Line the bottom of the springform pan with a circle of parchment paper cut to fit. Grease the paper and the sides of the pan.

Step 3

In a medium bowl, whisk together the almond flour, lemon zest, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.

Step 4

Press firmly and evenly into the bottom of the prepared pan and set aside.

Step 5

Cheesecake Filling

Step 6

In a large bowl, beat the cream cheese until smooth, then beat in the sweetener. Then beat in the lemon zest, lemon juice, and lemon extract until well combined.

Step 7

Add the egg and egg yolks, and beat in until just combined, then beat in the whipping cream until just combined. Do not overbeat.

Step 8

Pour the filling over the crust and gently shake the pan back and forth to even out the top.

Step 9

To cook

Step 10

Wrap the bottom of the springform pan tightly in a large piece of foil. Place a piece of paper towel over the top of the springform pan (not touching the cheesecake) and then wrap foil around the top as well. Your whole pan should be mostly covered in foil to keep out excess moisture.

Step 11

Add 1 cup of water to the bottom of the pressure cooker. Set the cheesecake on the trivet and carefully lower into the pot. (You can also simply use the trivet that came with your IP and lower the cheesecake in by hand).

Step 12

Close the lid and set the Instant Pot to manual mode for 35 minutes on high. Once the cooking time is complete, let the pressure to release naturally (do not vent it).

Step 13

Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.