Instapot Keto Cheesecake

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!

I prepped my pan by greasing it with coconut oil. I also used a piece of parchment paper for the bottom of the pan and greased it too.

Crust:
1 cup of nut flour. I used a nut flour blend of almonds, coconut, pecan and walnut that I bought from THRIVE.
4 tblspns of room temp salted butter ( I know its table butter but its what I had at room temp)
2 tblspns brown sugar Surkin
I blended all of those ingredients together with a fork and then pressed down very firmly into the bottom of my greased springform pan. I then popped it into the freezer to set up while I made the cheesecake filling.

Filling
16 oz. softened cream cheese
2 tblspn coconut flour ( this is my swap for corn starch)
1/2 cup of granulated Swerve ( my sugar substitute)
1/2 sour cream
2 big eggs
1 tblspn of vanilla
1 tblspn of lemon sugar free Torani. (optional, you could just use 2 tblspn vanilla instead) I happen to love vanilla. You could use less.
I used my hand mixer to blend until batter was extremely smooth.

Poured it into my crust that I pulled back out of the freezer.

BTW, I used a 6.5 inch round, 3 inch tall springform pan.

I then put the Instapot trivet into the botton of the pot and poured in a cup of water. I lowered my pan into the Instapot and set it to cook.

I pressure cooked it for 26 minutes and let it rest for 10 and then released the pressure and unplugged the machine. I took the steamed cheesecake out and used a paper towel to dab off all the excess liquid from the top of cake and anywhere I saw some. ( I got this part from someone else’s non keto recipe). I then chilled the cheesecake in the fridge for over 3 hours. Feel free to cool longer. I served it with a dollop of sugar free jam and some sugar free whipped cream and got rave reviews.

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