Lemon Ricotta Cheesecake
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4.7 from 66 votes

Pressure Cooker Keto Ricotta Lemon Cheesecake

Instant Pot Keto Ricotta Lemon Cheesecake is a delicious low carb cheesecake with lemon zest for a little zing. Cook this in your pressure cooker.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Desserts
Cuisine: American
Servings: 6
Calories: 181kcal
Author: Urvashi Pitre




  • 2 tablespoons sour cream
  • 1 tsp Truvia


  • Using a stand mixer, all ingredients except the eggs until you get a smooth mixture with no lumps.
  • Taste to ensure the sweetness is to your liking.
  • Add the two eggs, reduce the speed and gently blend until the eggs are incorporated. Over-beating at this stage will result in a cracked crust.
  • Pour into a 6 inch greased spring-form pan and cover with foil or a silicone lid.
  • In the inner liner of your Instant Pot, place two cups of water, and a trivet. Place the foil-covered pot on the trivet.
  • Cook on High Pressure for 30 minutes, and allow it to release pressure naturally.
  • Mix the sour cream and Truvia and spread on the warm cake.
  • Refrigerate the cheesecake for 6-8 hours.


Calories: 181kcal | Carbohydrates: 2g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 105mg | Sodium: 156mg | Potassium: 86mg | Sugar: 1g | Vitamin A: 675IU | Calcium: 78mg | Iron: 0.5mg