Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, instant pot low carb cheesecake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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

To get started 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 can achieve that.

The ingredients needed to make Instant Pot Low Carb Cheesecake:

1. Take 2.5 packages Cream Cheese
2. Prepare 2 Eggs
3. Take 1 TBSP Lemon Juice
4. Make ready 1 tsp Vanilla
5. Prepare 1/2 Cup 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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