Lemon Cheesecake
Lemon Cheesecake
Equipment
Ingredients
- 1½ cups water
- Coconut oil for greasing the pan
- 16 oz non-dairy or regular cream cheese room temperature
- ¾ t pure monk fruit sweetener
- 2 eggs room temperature
- 2 t vanilla extract
- Zest of 1 lemon
- Optional: 2 drops lemon extract
Instructions
- Pour the water into the Instant Pot bowl and set a steamer rack or trivet in the bottom.
- Wrap a piece of foil around the bottom of a 6- or 7-inch springform pan to prevent water from getting into the pan and the cheesecake from seeping out. (You can also use a heat-proof dish.) Grease the inside of the pan with coconut oil.
- In a medium-size bowl, beat the cream cheese and sweetener until smooth and creamy (about 2 minutes).
- Add the eggs, vanilla, lemon zest, and lemon extract (if using), and beat briefly until combined.
- Transfer the mixture to the springform pan and place it on the steamer rack in the Instant Pot.
- Secure the lid and move the vent knob to the sealed position.
- Select “Manual” and cook for 20 minutes. Once the cooking time is up, release the steam naturally.
- Dab any moisture on top of the cake with a paper towel.
- Refrigerate the cheesecake for at least 2 hours before removing from the springform pan prior to serving.
- Cut into slices and serve chilled.
Nutrition
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