For the crust:
- 1 1/2 cups ground almonds
- 5 tbsp salted butter melted
- 1 1/2 tbsp erythritol sweetener
- 1 tsp cinnamon
For the filling:
- 16 ounces cream cheese softened to room temperature
- 1/2 cup powdered erythritol
- 2 large eggs room temperature
- 1/4 cup heavy whipping cream room temperature
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- Remove cold ingredients (cream cheese, eggs, heavy cream) from the refrigerator and allow them to warm at room temperature for a couple hours.
- Line the bottom and sides of an aluminum 7 inch round cheesecake pan with parchment paper. Place pan on the steam rack.
Making the crust:
- Combine melted butter and erythritol in a mixing bowl, and stir together. Add almonds and cinnamon, stirring until it forms a loose dough.
- Transfer the dough to the cheesecake pan and use a flat bottom glass to flatten the crust.
- Transfer the pan to the freezer to chill the crust for 20 minutes while you work on the filling.
Making the filling:
- Add cream cheese and erythritol to a large bowl. Use a hand mixer to beat on low speed until well-mixed, about 1 minute.
- Add heavy cream, lemon juice, zest and vanilla extract. Beat on low speed until smooth, about 30 seconds.
- Add eggs one at a time, beating on low speed until just combined, about 30 seconds each. Don’t overmix the eggs.
- Remove the pan with chilled crust from the freezer. Pour the batter over the crust, careful not to leave trapped air gaps. Flatten the surface using a spatula.
Cook and cool:
- Add 1 cup of water to the bottom of the pressure cooker. Place the rack and pan in the instapot.
- Place tin foil loosely over the cheesecake to prevent water from condensing onto the cheesecake during cooking.
- Secure the lid and cook for 30 minutes at high pressure, followed by a 15 minute natural release.
- If needed, use a paper towel to carefully dab at the cheesecake to absorb any condensation on its surface.
- Let the cheesecake cool uncovered in the pressure cooker. After about an hour, lift it from the pot using the rack handles to continue to cool on the counter-top.
- After it has cooled, loosely drape a paper towel over the cheesecake pan and refrigerate for at least 24 hours.
- Carefully remove the chilled cheesecake from the pan. Peel off the parchment paper. Slice and serve with whip cream and berry compote.
- Recipe adapted from savorytooth.com
- Per slice:
- Fat 17g
- Protein 4g
- Carbs 1.5g
- Calories 173