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Pressure Cooker Keto Ricotta Lemon Cheesecake
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
6
Calories:
181
kcal
Calories:
181
kcal
|
Carbohydrates:
2
g
|
Protein:
5
g
|
Fat:
16
g
|
Sugar:
1
g
US Customary
-
Metric
Ingredients
8
oz
Cream Cheese
1/4
cup
Truvia
1/3
cup
Ricotta cheese
Zest of one lemon
1/4
cup
Lemon Juice
1/2
teaspoon
Lemon Extract
2
Eggs
FOR TOPPING
2
tablespoons
sour cream
1
tsp
Truvia
Instructions
Using a stand mixer, mix 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.
Oven Instructions
Prepare the cheesecake ingredients as listed for the Instant Pot directions.
Create a water bath and place the pan with the cheesecake ingredients inside.
Bake at 375F for 35 minutes.