– Delicious. My followers will tell you that--repeatedly.– Easy. Mix all ingredients and cook in a springform pan inside of your Instant Pot.– Low Carb. Only 3 carbs per serving.– Portion Control. It's a smaller recipe than many others out there so you won't be looking at a ginormous cheesecake that needs finishing. But it's so rich, you'd be hard-pressed to eat more than a slice.
– Bring all ingredients to room temperature.– In your food processor or blender, add all ingredients lemon juice, extract, sour cream, swerve, and cream cheese. Add them in this order, with the liquid ingredients at the bottom to help the blades move easily.
– Gently but thoroughly blend all ingredients, scraping down as needed.– Add both eggs together and at this point, blend only as long as you need to, in order to get them well-incorporated, about 20-30 seconds. Your mixture will be pourable liquid by now.
– Place a trivet in the Instant Pot or Pressure cooker. Ideally, you want a trivet with handles you can lift out, such as the one that came with your pot. If you don't have a trivet with a handle, create a sling with a piece of foil as shown in the video. Add 1 cup of water into Instant Pot.– Place the foil-covered pan on top of the trivet.
– Close the lid, set on high pressure for 20 minutes, let it release pressure naturally for 10 minutes. Then, release all remaining pressure.– Mix up the sour cream and swerve for the topping.
– Take out the cheesecake and spread the topping all over it. Add sliced berries to the top if desired.– Put it in the fridge and leave it alone. Seriously. Leave it alone and let it chill. It won't taste right hot.