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To get started with this recipe, we have to prepare a few ingredients. You can cook instant pot low carb cheesecake using 5 ingredients and 10 steps. Here is how you can achieve it.
Composition needed to cook Instant Pot Low Carb Cheesecake:
- 2.5 packages Cream Cheese
- 2 Eggs
- 1 TBSP Lemon Juice
- 2 tsp Vanilla
- 1/2 Cup Splenda
Directions to serve Instant Pot Low Carb Cheesecake:
- Blend cream cheese until softened.
- Add eggs, one at a time until fully incorporated in cream cheese.
- Mix in 1/2 cup Splenda.
- Add Lemon Juice and Vanilla.
- Pour into a 7" spring-form pan.
- Cover the bottom of pan tightly with aluminum foil, and then cover top of pan with aluminum foil. This prevents steam/water from getting into your cheesecake.
- Make a "sling" with aluminum foil, and center your pan in the middle of the sling.
- Lower your cheesecake into the Instant Pot carefully. We use the trivet for this recipe.
- Cook on manual setting for 40 minutes, with slow release for 10 more minutes.
- Let cool, and preferably refrigerate over night before releasing from pan
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