How to Make Ultimate Instant Pot Low Carb Cheesecake

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, instant pot low carb cheesecake. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Instant Pot Low Carb Cheesecake is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Instant Pot Low Carb Cheesecake is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have instant pot low carb cheesecake using 5 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Instant Pot Low Carb Cheesecake:

1. Make ready 2.5 packages Cream Cheese
2. Get 2 Eggs
3. Make ready 1 TBSP Lemon Juice
4. Get 2 tsp Vanilla
5. Make ready 1/2 Cup Splenda

Instructions to make Instant Pot Low Carb Cheesecake:

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

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