Instant Pot Low-Carb Cheesecake {keto; primal}

Fat
23.8g
Protein
6.8g
Carbs
3g

 

 

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Keto Cheesecake Recipe

Since making the decision to stick to a ketogenic diet, making the adjustment to more fat and less carbs was strange at first, but it has become second nature and I feel much better with less carbs in my body. And when I discovered that I could make a keto cheesecake in the Instant Pot, that was a happy day in this house.

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

The process of making the cheesecake is actually very simple, but step-by-step photos always help to ensure a good keto instant pot cheesecake. I’ve made this in both of my 6″ cake pans, but the easiest is definitely the push-pan as opposed to the regular pan for baking.

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

Since this cheesecake is low-carb diet friendly, we’re skipping the crust altogether. That means that there’s the possibility for leaking with the push-pan. The solution to that is to wrap the bottom of the pan in a piece of foil.

Once you get the sugar-free cheesecake filling in the prepared pan or a large bowl for baking, place a paper towel sheet on top of the parchment ring (tall enough so it’s not touching the actual cheesecake) and secure it in place with another piece of foil. This is to absorb condensation that may form so it doesn’t drip down onto your cheesecake.

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

Then you’ll pour 1.5 cups of water into the pot and place the wire trivet in the pot with the handles up. If you have a separate ring for desserts/sweets, put that in the lid now. This will keep your cheesecake from taking on a savory flavor instead of the cheesy vanilla flavor that has to have. Place the cheesecake in the pot on the trivet using a foil sling. It will be a snug fit and this will be the best way to get it in and out of the pot.

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

Set the “Manual” time to 37 minutes for your easy keto cheesecake. When the cycle is complete, do not release the pressure and open it just yet. Let the Instant Pot naturally pressure release for 18 minutes. Once the 18 minutes are up, then go ahead and quick release anymore pressure remaining.

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

When you take the keto instant pot cheesecake out, it’s possible that some condensation didn’t get soaked up into the paper towel and is sitting on the cheesecake. That’s fine, just gently absorb it with a fresh paper towel. And hang on to the paper towel/foil lid, you’ll use it again.

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

One slice of this cheesecake is 1/4 of my daily macros, and I am a-ok with that. I may have eaten a slice a day for a couple weeks while I worked on this recipe, but now I’m eating it on a slightly less daily schedule some cheesecake bites.

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

While the sugar-free cheesecake is still hot, spread on the yogurt mixture, going all the way to the edges. Put the paper towel/foil lid back on and refrigerate before melted, the cheesecake for at least 8 hours (or overnight). I’ll be honest, I’ve taken it out after about 6 hours (impatient, I know) and it was fine. But 8 hours is safe.

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

I sometimes add a small garnish of blueberries and raspberry reduction with some vanilla. No added sugar, just boiled down some raspberries and strained out the seeds. It adds an extra berry tartness without adding much to the net carb count (I didn’t calculate it out, I’m just assuming it’s minimal).

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life
Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life
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Instant Pot Low-Carb Cheesecake {keto; primal}

This cheesecake is a delicious way to hit your keto macros, with only 3g net carbs and a whopping 24g of fat per slice.
Course Dessert
Prep Time 9 hours 10 minutes
Cook Time 55 minutes
Total Time 10 hours 5 minutes
Servings 8
Calories 268.1kcal
Author Kendra Benson

Ingredients

Filling

  • 16 oz Cream Cheese room temperature
  • 1/2 cup + 2 Tbsp Granulated Swerve
  • 1/2 tsp Vanilla Extract
  • 1 tsp Fresh Orange Zest dried zest results in a chunky texture
  • Zest of 1 Small Lemon
  • 3 Eggs room temperature
  • 1/4 cup Heavy Whipping Cream

Top Layer

  • 1/2 cup Sour Cream or Greek Yogurt full-fat
  • 2 tsp Granulated Swerve

Instructions

  • Using a 6" (or 7" maximum) push pan or springform pan, take a strip of parchment paper slightly taller than the sides of the pan (a pan with a height of at least 2.5" is best) and line all the way around the perimeter of the pan. Very lightly oil the bottom of the pan. Wrap a piece of foil around the bottom of the pan. Since we're not using a crust, this will help insure that no water gets into the cheesecake and no cheesecake seeps out of the pan. Set aside.
  • Using a stand mixer or hand-held mixer, blend together cream cheese, Swerve, heavy cream, lemon and orange peels, and vanilla until smooth.
  • Add eggs, one at a time, very gently mixing until just combined. Do not over mix the eggs, otherwise you're cheesecake will be lumpy, not creamy.
  • Pour the filling into the prepared pan. Lay a paper towel on top of the pan and gently wrap a piece of tin foil over the top to hold the foil in place. This is why the parchment needs to be taller than the pan. Set aside.
  • Pour 1-1/2 cups of water into the inner liner pot of the Instant Pot Pressure Cooker (use 2 cups for the 8qt models). Place the trivet in the water with the handles up.
  • Take a long piece of tinfoil and fold it in thirds, creating a sling. Place the cheesecake on the center of the foil sling and very gently lift it up using the long piece of foil. Place it into the Instant Pot on the trivet. Leave the sling in the pot.
  • Put the lid on the pressure cooker and set the valve to "Sealing". Press the "Manual" button and increase the time to 37 minutes.
  • While the cheesecake is cooking, prepare the topping. Mix the "Topping" ingredients and set aside.
  • When the cycle ends, let the Instant Pot naturally release pressure (DO NOT open the valve and do a Quick Pressure Release) for 18 minutes. Open the valve and remove the lid when all pressure is released.
  • Carefully lift the cheesecake out of the Instant Pot with the foil sling. Remove the foil and paper towel from the top. If any liquid has accumulated on top of the cheesecake, very gently dab it off with a paper towel.
  • While the cheesecake is still hot (and it's okay if there's a slight jiggle to it in the middle), spread the topping over it.
  • Replace the paper towel/foil lid on the cheesecake and refrigerate for 8 hours or overnight.
  • When completely cooled, release the outer spring ring of the pan or, if using a push pan, push the bottom up out of the pan and remove the out layer of parchment. Cut into 8 slices and serve chilled.

Notes

  • "Prep Time" includes the cooling time. Hands-on prep time is about 10 minutes.
  • "Cook Time" does not include the time it takes to get to pressure. This is usually only about 5 minutes for me.
  • Recipe and method adapted from This Old Gal.
This low-carb cheesecake is loaded with 23.8g of fat and only 3g carbs. Now you can have your cake and eat it too. #keto #primal

 

 

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Last Updated 10/01/2019

87 Responses to “Instant Pot Low-Carb Cheesecake {keto; primal}”

  1. 5 stars
    I made this yesterday. I was the first time I made a cheese(or any other kind of)cake. It tasted good but it was only about an inch tall. I don’t think this can be right. I followed the recipe exactly, except I didn’t us any parchment paper, or do anything else to make it easy to release. Only a foil sling. I also didn’t make a top layer, but I don’t think that would add much height. It released fine, though.I used a 7 x 3 Fat Daddio’s removable bottom pan. What may have gone wrong?

    Reply
    • The difference in the pan size is likely why it was shorter. I used a 6″ pan, and I have seen others who have had much shorter cheesecakes with just a 1″ larger cake pan. If you use a larger pan, you might want to increase the recipe to get a taller cake.

    • I went to the Fat Daddio’s website, and found out that the 7 inch pan holds 5 1/4 cups and the 6 inch pan hold 4 cups. Does that mean that I should increase every ingredient by the same 33.33% (adjusting from 31.25% because it would otherwise be too difficult to adjust the egg quantity)?

    • Yes, that should be fine. If you click on the number of servings above the recipe and drag the bar to 11 servings, it will give you a close calculation of the new measurements.

    • Oh thank God!!! It’s not just me! I thought I totally screwed something up! 1st cheesecake I’ve made. But it was almost like a pancake. It tastes yummy though!!

    • a 7″ diameter pan will hold the same volume as a 6″ diameter pan with 73.5 % of the height. So if it was 3″ tall in the 6″ pan, it’ll be 2.2″ tall in a 7″ pan. So to get the same height in a 7″ pan with a 6″ pan recipe you need to multiply all ingredients by 1.36. Going the other way to get the same height in a 6″ pan with a 7″ pan recipe you need to multiply all ingredients amounts by 0.735. Note you have to multiple serving size by the same number and cut the cheesecake appropriately to deliver equivalent servings as well.

  2. Is there an alternative cooking method? I don’t have an instant pot, but this looks amazing!

    Reply
    • You could definitely cook it as you would a regular cheesecake, I’m sure. I haven’t tried, but the Instant Pot method is just a way to get the cheesecake into your mouth faster 🙂

  3. My heavy cream is expired (May 14). Should I use it, omit it, or use something else (maybe sour cream?)?

    Reply
    • I would still use it if it were me (IF it doesn’t smell rancid). I tend to use expiration dates as guidelines, not necessarily set in stone… 😉

  4. Can I substitute the Swerve for Truvia? That’s what I have on hand 😉

    Reply
    • I’m not sure if Truvia subs 1:1 but if it does, you should be fine to sub it. I haven’t tested that variation though.

    • The truvia turned out delish!!!!! Although pretty sweet so for people who aren’t a fan of sweet cheesecake use a little less ????

    • Made this yesterday using the 6 in pan and trivia and I used grated lime instead of lemon, loved it, I would use the lime agin.

  5. 5 stars
    Question about this: is there a reason why you couldn’t just use the trivet with handles (that comes with it) to lift the cake pan?)

    Also after the 37 min cool time is done, and you let the pressure naturally release, should the machine be turned off? Mine goes to “keep warm” after cooking time is done, and I’m not sure if that means it actually stays in a mode that increases/decreases the temp inside to keep it warm, or if it’s just staying warm because the food inside is still sealed up?!

    Either way, I have my cake in the instant pot right now, pressure being released naturally (at least I hope so, cause I turned it off!) and my fingers are crossed!

    Does the size of your Instant Pot affect the length of time or amount of water you should add for this recipe? I have the 8 quart and I followed your recipe, so I hope I did it right!

    Reply
    • I have an 8qt. as well and my Instant Pot went to “BURN” mode. I waited and waited and no pressure was released, so took it out. It looked done? except for the middle. I went ahead and put on the layer of sour cream and put in fridge to chill overnight. Will cross my fingers, as well. I think the water needs to be increased for a larger 8 qt. Instant Pot. I just received my Instant Pot for Christmas and this is only the 3rd thing I’ve made in it. Definately not going to make this again until the water thing can be figured out. Such a shame to waste all those expensive ingredients, if it does not turn out. 1/2 cup, plus 2 TBS of Swerve is not cheap 🙁

    • I’ve never had the “burn” message display for me, I had to look up what the cause of it was. You could add an extra 1/2 cup of water next time to prevent it from happening again, just odd that I’ve never had that happen (and I’ve made this a LOT of times, because I love cheesecake that much), although I do have the 6qt (this was written before I knew there was an 8qt model).

    • 5 stars
      I know! The BURN message isn’t even listed in my Instant Pot owner’s manual. I Googled it and it’s pretty sketchy, but determined it it comes on if not enough liquid is used. Will try adding 1/2 cup more water next time. GOOD NEWS…after sitting in my fridge overnight, the cheesecake firmed up and was delicious despite the crazy message. Yay!

    • I’m so glad it turned out okay after refrigeration! Thank you for letting me know.

    • 5 stars
      Hi Brenda! Most online Instant Pot recipes have been developed for the 6 qt unit. For the 8 qt Instant Pot, you generally need to increase the water by 1/2 cup over what’s indicated in the recipe. Hope this helps next time.

      BTW, My first cheesecake is now sitting in the fridge, waiting until tomorrow evening.

  6. Finally trying this after having it bookmarked for months. I had nothing but trouble lining the pan with parchment. It kept creeping in on the sides, where at the end, it would have had a 1/4 inch perimeter of cheesecake around the entire thing between the paper and the actual pan. So, I yanked the paper out, scraped the mix off of it and back into the pan. Using a spring form and have had no problems releasing a cheesecake in the past, so fingers crossed.

    Reply
  7. This is stunning! I love how easy it is to make cheesecake low-carb, though I’ve never tried it myself. I’ve had my IP for awhile now and I’ve yet to make a cheesecake, but this really inspired me xx

    Reply
  8. I’m in full Keto-Throttle but I don’t have an Instant Pot! 🙁 Is there a way to make this in the oven with a Spring Form pan or am I out of luck?

    Reply
    • You can probably cook this using a standard cheesecake baking method (which I don’t have directions for on this site). The Instant Pot just speeds up the process. If you are baking it using a normal water-bath method in the oven, you won’t need to do the paper towel/foil step (over the top of the filled pan).

  9. I make something very like this in my instant, and toast unsweetened coconut and almond flour in a pan, and add butter and swerve to make a nice crust to press into the bottom of the pan! Works great! Low carb!

    Reply
    • What are the measurements for the crust ?

  10. 3 stars
    Did something recently change? The pictures and the description show a regular cheesecake, but the recipe at the bottom is for the “zebra” cheesecake ????

    I made this a few weeks ago and wanted to make a few adjustments, but the base recipe has changed since last week.

    Reply
    • Yeah, that’s really weird! Thanks for letting me know. I fixed it so it’s displaying the correct recipe now. The Zebra Cheescake is a different recipe altogether on a different post. Sorry for the mixup.

  11. 5 stars
    Love love this cheesecake it is now a staple in our Keto plan. I really want to make a chocolate one but the only other recipe I see out there adds flours. You would happen to know how to change this recipe into a Keto chocolate cheesecake would you???

    Reply
    • Thank you Cynthia! It’s a staple around here too. I actually have a Zebra Cheesecake (a variation of this one) that is half chocolate/half regular. I imagine you could make the whole thing chocolate, I just haven’t taken it to that level yet. You can see the recipe here: https://www.ourpaleolife.com/keto-zebra-low-carb-cheesecake-primal-low-carb/. I hope that helps you out. If you try it, let me know how it turns out.

  12. I put in 1.5 cups water and trivet in my 8 qt. Instant Pot and set for 37 minutes. After about 10 minutes the pot starting beeping and the display says “BURN”. The display hasn’t changed and the pot isn’t releasing steam, like it usually does. The red pressure valve hasn’t popped up and it’s been 35 minutes, at least. Now what?

    Reply
    • Brenda, I replied to your other comment. Sorry this happened, I have a 6qt. I would definitely try adding more water to an 8qt (I didn’t realize there was an 8 qt model when I wrote this recipe).

    • 5 stars
      From the troubleshooting section in the Instant Pot manual:
      BURN: Indication of overheating. The cooker has reduced the heating temperature, and may not reach cooking pressure.
      SOLUTION: Starch deposits at the bottom of the inner pot might have clogged heat dissipation. Stop the cooker and inspect the bottom of the inner pot.
      When my insta did this I just reset it to start over and it did not display again. Everything worked out fine, although I was cooking ribs at the time.
      Hope this helps.

    • 8 quart instant pot directions say that the minimum amount of liquid to put in pot is 2 cups. So you have to use at least 2 cups of water or liquid for any recipe.

  13. 5 stars
    How long do you think this will keep in the fridge? I ordered the Lock & Lock storage container to put in freezer, but it hasn’t arrived yet 🙁

    Reply
    • It stays fine in the fridge for up to 2 weeks. I only know this because I thought I had eaten it all but there was one slice that got hidden in the back and when I found it, I ate it (because how could I not?) and it was just fine. I haven’t frozen it yet, let me know how it is after you thaw it.

  14. How in the world are you getting your macros? I plugged this in using full fat cream cheese and I’m at 16 carbs and no fiber. Help

    Reply
    • oops, nevermind…I fixed it. Myfitness Pal was putting in way too high on the cream cheese. I looked at package and reentered and it came out correctly…can’t wait to make it!

    • You had me freaked out! I was over here trying to recalculate everything. Haha! Glad you got it figured out. You won’t regret making it, it’s addicting!

  15. All I have on hand is Swerve confectioners sugar. Do I need to use granular?

    Reply
    • You can definitely use the powdered, but I’d cut the amount in half.

  16. I am so excited to try this recipe! I am still a novice with my IP and this will be my first dessert. I have the 7″ Fat Daddios push pan and read the comments about making more batter for a taller cake. Will I need to increase the cook time or should it remain the same? Thanks!!!

    Reply
    • I haven’t made it with the 7″ yet (still haven’t gotten one) but I’ve seen other people say they use the same cook time and it worked, so you should be fine to leave that as-is. I hope you love it!

    • Another thought. If I DON’T increase the amount of batter, should I shorten the cook time for my 7″ pan? Thanks again!

    • Sorry, I hadn’t noticed your response about the time. Cream cheese warming to room temp as we speak!

  17. 5 stars
    I was just wondering is your cake pan one made especially for your instant pot and something else I need to buy or can you use any kind of cake pan?

    Reply
    • So long as you use a pan that fits in your Instant Pot (usually no larger than 7″), that’s all that matters. It doesn’t have to be specifically made for the IP.

    • 5 stars
      Awesome thanks so much!!

  18. I only use for sweeteners: coconut sugar, maple syrup and honey. I looked it up and I can use 1:1 for the Swerve BUT it will have a color to it. I think it’s worth the risk of the color because I like to use only these sweeteners. Now I have to get a smaller spring form pan to actually make it. THANKS for all the hints.
    I would like the recipe from the person who made a crust with almond flour and a few other ingredients. I

    Reply
  19. This looks so yummy. I would like to try it in individual mason jars….What are your thoughts? Do you think I would need to cook it less?

    Reply
    • Hi Kim. I haven’t made this in jars yet (but thank you for the idea, I’ll have to do it now). I did a little research on cook times and it looks like 4 minutes with 10 minute NPR for 4oz jars, or 7 minutes cook with 10 minute NPR for 8oz jars. I hope that helps and good luck!

  20. 5 stars
    Tasted amazing! My only struggle was getting the parchment paper to cooperate, it ended up getting all wrinkled and the sides came out a little ugly. Any parchment paper tips?

    Reply
    • So happy to hear that! As for the parchment, you could try lightly oiling the inside of the pan to get the parchment to stick to it, but it will wrinkle slightly when the wet batter comes in contact with it. If your pan is tall enough, you can omit the parchment along the sides, but I’m not sure many pans are tall enough which is why I use the parchment (to increase the pan height).

  21. 5 stars
    I just made this last night for my birthday cake today. It exceeded my expectations!!!!! Great job on the recipe!!

    Reply
  22. Thanks for sharing how you wrap it! I would have got hung up there. Beautiful pictures too!

    Reply
  23. Hi, I’m in CO as well. I’m guessing I don’t need to add any time since you developed this recipe at altitude? Thanks!

    Reply
    • Correct, no need to add extra cook or pressure release time. That actually applies to any and all IP recipes whether they’re developed at altitude or not. The pressure inside the IP is the same at sea level or altitude. The only difference up high is that it will likely take a little longer to get to pressure but once it’s there, cook times are always the same.

  24. 4 stars
    I made this once and it turned out perfectly but I’ve tried again twice and it’s coming out eggy. What am I doing wrong? I’m trying not to over mix the eggs but my “batter” is still lumpy.

    Reply
    • Is the batter lumpy before you add in the eggs? It’s possible that the cream cheese wasn’t softened enough and isn’t mixing in right, causing you to overmix the eggs to compensate without realizing it. I always try to get the batter as smooth as possible before adding the eggs so they have to be minimally stirred/mixed.

  25. I try to get it as smooth as possible before adding the eggs but I could definitely be trying to add the eggs in too soon. It still tastes pretty good just not that dense creamy texture I got the first time! I will keep trying, thanks for your reply!

    Reply
  26. 5 stars
    This turned out amazing! I purchased the Genuine Instant Pot Silicone Springform Cake Pan and it worked great, I am thinking I probably didn’t even need the parchment.

    I’ll be making this on a weekly basis 🙂 although I plan to make the Zebra next.

    Thanks!

    Reply
  27. 5 stars
    From the troubleshooting section in the Instant Pot manual:
    BURN: Indication of overheating. The cooker has reduced the heating temperature, and may not reach cooking pressure.
    SOLUTION: Starch deposits at the bottom of the inner pot might have clogged heat dissipation. Stop the cooker and inspect the bottom of the inner pot.
    When my insta did this I just reset it to start over and it did not display again. Everything worked out fine, although I was cooking ribs at the time.
    Hope this helps.

    Reply
  28. I’m surprised no one asked yet whether it is cooked at low or high pressure… assuming high and hoping for the best.

    Reply
    • The “Manual” setting is High Pressure by default, so yup, you assumed right 🙂

  29. This looks and sounds amazing! I just started Keto and my birthday is coming up. I want to stay in Ketosis but my favorite thing in earth is cheesecake. Do you know if you can substitute the swerve with monk fruit extract? I have the king with 30% mogroside.

    Reply
    • I haven’t tested this with monk fruit extract yet, so I’m not sure the amount needed to get the same sweetness.

  30. 4 stars
    Im knew to Keto- do you know if Stevia can be substituted for the swerve? I’ve done other cheesecakes and found this recipe for keto- it may be my saving grace if I can get sweeteners correct. 🙂

    Reply
    • Unless you can find a 1:1 stevia blend, I wouldn’t recommend subbing it in this recipe since it is much sweeter than the blend I recommend. You can use any 1:1 sweetener sub in this recipe though and it should be fine. I’ve use Swerve, Lakanto, and LUV with excellent results.

  31. 5 stars
    Girl, thank you, thank you, thank you! ???????? I made this last night and I just tried it today and it is SO good!!! I seriously had almost given up on making Keto desserts because before this they all turned out horrible and I was wasting so many ingredients ???? You definitely saved the day!

    Reply
  32. I’ve been trying different keto/paleo cheesecake recipes and this is the BEST, hands down. Had to use Splenda because it’s all I had on hand, but still turned out wonderfully – and with a tiny bit of compote I made from some frozen blueberries, it was perfect. Even my non-keto friends devoured it. Looking forward to trying the zebra!

    Reply
    • 5 stars
      Don’t know why the stars didn’t show in my above post. 5! 5 Stars!

  33. 5 stars
    Don’t know why the stars didn’t show in my above post. 5! 5 Stars!

    Reply
  34. Interested in trying this recipe. I have the 7” fat daddio but I’m interested in making these in the Wilton mini cheesecake pans. Would I need to adjust the time?

    Reply
  35. 5 stars
    Just curious how you got your macros, soecifically carbs? I am getting a much higher amount of carbs (more per slice) at the end. Thanks for the recipient it is delicious!

    Reply
    • If you’re using an app like MFP, it doesn’t calculate the Swerve as 0 net carbs (since it doesn’t calculate the sugar alcohols), so that may be where the discrepancy is.

  36. 5 stars
    This was delicious! The first thing I’ve made on my keto diet that doesn’t feel like I’m sacrificing taste for low carb! Thank you for the recipe. Can’t wait to try the zebra cheesecake!

    Reply
  37. Maybe I just missed it but would a thin, almond meal with butter crust on the bottom here work? Any suggestions for a low carb keto crust?

    Reply
  38. I don’t understand step 4.”Lay a paper towel on top of the pan and gently wrap a piece of tin foil over the top to hold the foil in place. ”
    Does the paper towel not touch the cake? Do you place it on the very top and the foil holds the paper towel in place so it doesn’t touch the cake?

    Reply
    • The paper towel is meant to absorb the moisture that develops on the foil and keep it from dripping onto the cheesecake as it cooks. It shouldn’t touch the cake at all because of the high parchment collar around the pan.

  39. DELICIOUS! I didn’t have parchment paper so I extended the aluminum foil and placed the paper towel over it, that worked perfectly. I “greased” the pan sides and bottom with coconut oil and it slid right of the pan and on to my serving plate. The smallest springform pan I have is 7″ so mine wasn’t as tall as the one pictured. I also didn’t have lemons (I really don’t like it when people review a recipe and change everything but I really couldn’t wait to try this one) so I added 1/2 tsp lemon extract. I will definitely keep this recipe and make it again and again.

    Reply
  40. Is this cooked on low or high?

    Reply
  41. Is there any benefit to whipping the cream before blending? I made a cheese cake yesterday from a similar recipe and though it was tasty, it was not as firm as I’d like it. The recipe I used had one less egg, more sweetener and cooked for 6 mins less.
    Will definitely try this one next.

    Reply
  42. So…I didn’t see in the recipe whether it should be high or low pressure. My instant pot does not have manual. So I did the dessert option which goes to low pressure. Then later I read the comments about doing high pressure. It’s already in the fridge haha! Yikes.

    Reply
  43. Love this cheesecake! So easy and delicious. Definitely will be making again. The Instant Pot makes the very best cheesecakes.

    Reply
  44. So I followed the recipe using my 8 qt. 2 cups water.
    I used Monk Fruit granulated (same amounts).
    7 1/4″ Springform type pan (from pampered chef). I actually knocked 1 min off the time because a larger pan = thinner cake… And it exploded in the pressure cooker. lol. I opened it up to a globby mess overflow mess. OK, so overflow, not explosion. I had only left about 1″ of parchment above the edge of the pan. Could that have been it? Perhaps that extra parchment not only helps hold the foil lid, but helps keep in the expanding glob of cake while it cooks?
    Also… I tasted some of the glob and it tastes eggy. I used eggs from my own chickens, perhaps they were too big? What size eggs did you use. One of the eggs I used was probably a med sized egg, the other two were pretty big. I didn’t weight them, but maybe they were jumbos. I bet I used too much egg?
    Thoughts? 🙂

    Reply
  45. I am curious if this will still work with lactose free or even dairy free cheese n cream if anyone has tried

    Reply
  46. Just wondering if you could describe the texture. Does it come out heavy and dense or light and airy, etc?

    Reply

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