Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a unique dish, instant pot low carb cheesecake. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Instant Pot Low Carb Cheesecake is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Instant Pot Low Carb Cheesecake is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have instant pot low carb cheesecake using 5 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Instant Pot Low Carb Cheesecake:

1. Get Cream Cheese
2. Make ready Eggs
3. Prepare Lemon Juice
4. Take Vanilla
5. Take Splenda

Instructions to make Instant Pot Low Carb Cheesecake:

1. Blend Cream Cheese until softened.
2. Add eggs, one at a time until fully incorporated into the cream cheese.
3. Mix in 1/2 Cup Splenda.
4. Add Lemon Juice and Vanilla.
5. Pour into 7" spring-form pan.
6. 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 the cheesecake.
7. Make a "sling" with aluminum foil, and center your pan in the middle of the sling.
8. Lower your cheesecake into the Instant Pot carefully. We use the trivet for this recipe.
9. Cook on manual setting for 40 minutes and let slow release for another 10 minutes.
10. Let cool, and preferably refrigerate over night before releasing from pan.

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