Blueberry Cheesecake | Instant Pot | Keto | Low Carb | Sugar Free | Cooking With Thatown2

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

This Blueberry Cheesecake is keto friendly, sugar free, low carb and very simple to make in the Instant Pot. Only problem you will have is having to wait for it to cool for you to eat. Thank you for watching!!! Please love, Share, and Subscribe.

Ingredients
Crust
1/2 cup almond flour
1/3 cup coconut flour
1/8 tsp of salt
1 tbsp. swerve brown sugar substitute
1 tsp cinnamon
1/4 cup coconut oil

Filling
16 oz. cream cheese
2/3 cup sugar substitute
2/3 cup sour cream
2 big eggs
1/2 tsp salt
1 tsp vanilla extract
1/2 cup blueberries

Directions
To make the crust add your almond flour, coconut flour, sugar substitute, cinnamon and salt and combine then pour in your melted coconut oil and combine. Sit to the side. For the filling just add all your ingredients it doesn’t matter the order just add your blueberries last after mixing unless you want the whole cheesecake to be blueish purple color which is fine also. Add cream cheese, sugar substitute, sour cream, eggs, salt, and vanilla extract and mix with a hand mixer or whisk until combined took me about 3 minutes. Next fold in your blueberries.
Take your cake pan and line the bottom with parchment paper and spray with cooking spray. Pour in your crust and smooth around the bottom of the pan. Then pour the filling over top of that and smooth over top. Add foil paper to the top of the pan. Add a cup of water to your instant pot and put the cheese cake in the trivet inside. Add the lid and close the vent. Set the instant pot for pressure cook for 30 mins keep warm turn off. Once finished cooking give it a natural pressure release for 10 minutes and then open the lid and remove from the pot. Let rest for an hour in a nice warm dry put and then put in the refrigerator for at least 4 hours overnight is best. After it has set cut, serve and enjoy.

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