Low Carb Sugar Free Instant Pot Cheesecake Recipes

INSTANT POT SUGAR FREE CHEESE CAKE RECIPE

Steps:

• In your mixing bowl or stand mixer add the softened chream cheese, vanilla, and sweetener. cream together about 5 minutes on medium speed, until smooth.
• Add the eggs and mix until blended together.
• Then add sour cream. at this point turn mixer to low speed and just gently incorporate it all together.
• pour 1 and 1/2 cups of water into bottom of instant pot liner. place trivet in Instant Pot.
• Pour your mixture in to your spring form pan. cover with a damp paper towel and then foil crimped around edge of pan. you can also make a sling with boil, folding longways and slipping under the pan, the ends then act as handles for lower and lifting the cheesecake.
• set the cheese cake on top of the trivet in IP. close lid, set to seal and set on manual for 35 minutes.
• NPR (Natural Pressure Release) for 15 minutes, then release remaining pressure.
• gently remove the cheesecake from the IP, remove the foil and paper towel, if there is any liquid on top you can tilt the pan gently and dab the condensation off with paper towel. this is also a good time to test if it is solid. it is ok if the center jiggles a bit (no more than about an inch) and not wiggle or run when you tilt it.
• If it isn't set enough, stick back into IP and set for 3 more minutes, then manually release the pressure and your cheesecake should be done.
• Stick in the fridge for 24 hours (if you are in a big hurry it may be set enough, say in 8-10 hours but for best results wait!)

LOW-CARB SUGAR-FREE INSTANT POT® CHEESECAKE

Steps:

• Grease the inside of a springform pan. Place a rack in the bottom of a multi-functional pressure cooker (such as Instant Pot®) and add 1 inch of water.
• Blend cream cheese in a bowl using an electric mixer until completely smooth with no lumps. Add sugar substitute and vanilla extract. Blend until just incorporated. Add eggs 1 at a time and blend until completely mixed in, but do not overbeat.
• Pour batter in the prepared springform pan. Cover bottom and sides of pan tightly with a single piece of aluminum foil to prevent water from leaking into the pan.
• Lower the filled springform pan onto the rack in the pressure cooker pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove the lid and allow cheesecake to slightly cool inside the pressure cooker, 15 to 20 minutes. Remove the cheesecake carefully and allow to cool completely, about 30 minutes more. Remove aluminum foil; cover cheesecake with plastic wrap and refrigerate until chilled, 2 hours to overnight.
• Dice strawberries and sprinkle over cheesecake just before serving.

LOW-CARB CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
• Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
• Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
• Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
• Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
• Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.