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Lemon Ricotta Cheesecake

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Instant Pot Keto Cheesecake is a delicious low carb cheesecake made with ricotta and lemon zest for a little zing. Cook this in your pressure cooker to get a smooth and creamy cheesecake. Perfect for the summer when you don't want to turn on your oven!

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What you'll need:

– Cream Cheese – Ricotta Cheese – Lemon Zest – Juice – Lemon Extract – Eggs – Sour Cream – Truvia

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How to make Lemon Ricotta Cheesecake

1. Mix all ingredients except the eggs until you get a smooth mixture. 2. Taste to ensure the sweetness is to your liking. 3. Add two eggs, reduce the speed and gently blend until the eggs are incorporated. 4. Pour into a 6 inch greased spring-form pan and cover with foil.

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How to make Lemon Ricotta Cheesecake

5. In the inner liner of your IP, place two cups of water, and a trivet. Place the foil-covered pot on the trivet. 6. Cook on High Pressure for 30 minutes, and allow it to release pressure naturally. 7. Mix the sour cream and Truvia and spread on the warm cake. 8. Refrigerate for 6-8 hours.

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For whole recipe and other nutritional information, click the link below!

Lemon Ricotta Cheesecake