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Instant Pot Low Carb Cheesecake
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Chef :
Jon BeverliInstant Pot Low Carb Cheesecake
The original recipe was divided in half to fit into the Instant Pot 7" spring-form pan. If you would like to bake, double this recipe and bake at 325 degrees Fahrenheit in a greased pie plate for one hour.
Cooking instructions
* Step 1
Blend cream cheese until softened.
* Step 2
Add eggs, one at a time until fully incorporated in cream cheese.
* Step 3
Mix in 1/2 cup Splenda.
* Step 4
Add Lemon Juice and Vanilla.
* Step 5
Pour into a 7" spring-form pan.
* Step 6
Cover the bottom of pan tightly with aluminum foil, and then cover top of pan with aluminum foil. This prevents steam/water from getting into your cheesecake.
* Step 7
Make a "sling" with aluminum foil, and center your pan in the middle of the sling.
* Step 8
Lower your cheesecake into the Instant Pot carefully. We use the trivet for this recipe.
* Step 9
Cook on manual setting for 40 minutes, with slow release for 10 more minutes.
* Step 10
Let cool, and preferably refrigerate over night before releasing from pan
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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