Imagine a dessert so decadent, so creamy, and so lemony that you won't believe it's actually keto-friendly! This Instant Pot Lemon Cheesecake is about to revolutionize your low-carb dessert game, proving that you can have your cake and eat it too. With a buttery almond flour crust and a silky smooth filling that bursts with bright citrus flavor, this cheesecake is so delicious, you'll forget you're following a strict diet.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: Keto
Serves: 8 servings
Ingredients
- 1 ½ cups almond flour
- ½ cup erythritol
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- 3 large eggs
- 1 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Prepare the crust by mixing almond flour, 2 tablespoons erythritol, and melted butter in a bowl until well combined. Press the mixture firmly into the bottom of a 7-inch springform pan lined with parchment paper.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using an electric mixer. Gradually add the remaining erythritol and mix until fully incorporated.
- Add sour cream, eggs, lemon juice, lemon zest, vanilla extract, and salt to the cream cheese mixture. Beat on medium speed until the mixture is completely smooth and free of lumps.
- Pour the cheesecake filling over the prepared almond flour crust, smoothing the top with a spatula.
- Add 1 cup of water to the Instant Pot inner pot. Place the trivet inside and carefully lower the springform pan onto the trivet using a foil sling.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 35 minutes. Allow for a natural pressure release for 10 minutes after cooking.
- Carefully remove the cheesecake from the Instant Pot and let it cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove the springform ring and slice into 8 equal portions.
- Optionally, garnish with additional lemon zest or a small dollop of whipped cream before serving. Store any leftovers in the refrigerator for up to 5 days.
Tips
- Ensure all ingredients are at room temperature to prevent lumps and create a smooth, creamy texture.
- Use a foil sling when placing the springform pan in the Instant Pot to make removal easier and safer.
- Don't skip the natural pressure release, as it helps prevent cracks in your cheesecake.
- For the smoothest filling, beat the cream cheese thoroughly before adding other ingredients.
- Refrigerate the cheesecake for at least 4 hours, but overnight is ideal for the best set and flavor development.
- If you want a firmer texture, you can add a small amount of gelatin to the filling.
- Always use a springform pan to make removing and serving the cheesecake a breeze.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 6g
Protein: 12g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 145mg
