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
- 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