Instant Pot Low Carb Cheesecake

Name: Instant Pot Low Carb Cheesecake
Cuisine: American
Ingredients: 2.5 packages Cream Cheese; 2 Eggs; 1 TBSP Lemon Juice; 2 tsp Vanilla; 1/2 Cup Splenda

Jon Beverli @Jbeverlin

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.

Jon Beverli @Jbeverlin

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Ingredients

2.5 packagesCream Cheese
2Eggs
1 TBSPLemon Juice
2 tspVanilla
1/2 CupSplenda

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Steps

1

Blend cream cheese until softened.
2

Add eggs, one at a time until fully incorporated in cream cheese.
3

Mix in 1/2 cup Splenda.
4

Add Lemon Juice and Vanilla.
5

Pour into a 7" spring-form pan.
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.
7

Make a "sling" with aluminum foil, and center your pan in the middle of the sling.
8

Lower your cheesecake into the Instant Pot carefully. We use the trivet for this recipe.
9

Cook on manual setting for 40 minutes, with slow release for 10 more minutes.
10

Let cool, and preferably refrigerate over night before releasing from pan