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–+ servings
slice of cheesecake with blueberries and strawberries topping

Easy Instant Pot Cheesecake with Keto/Low Carb Option

Rich, decadent New York style cheesecake that's simple and quick. Get the delicious Cheesecake you're craving, without all of the work!
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Course Dessert
Servings 6

Ingredients
  

Filling

  • 2 eggs room temp
  • 2- 8 oz cream cheese room temp
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract

Crust

  • 1 cup chocolate graham cracker crumbs
  • 1/2 cup unsalted butter melted

Topping

  • 1/2 cup sour cream warm
  • 2 tbsp granulated sugar

Instructions
 

For the Crust:

  • In a bowl, add the melted butter to the graham cracker crumbs and set aside.
  • Place a piece of parchment paper to cover the bottom of the pan. Place springform on the parchment and lock it into place. Trim off excess parchment.
    Grease sides and bottom of the pan with coconut oil (including the parchment paper)
  • Press the crust mixture to the bottom of springform pan.  

For the Filling:

  • Mix together cream cheese and sugar until smooth, around 3 minutes with an electric mixer. 
  • Add eggs and whip until smooth - around 2 minutes.
  • Stir in vanilla.
  • Pour mixture into the springform pan and spread evenly.

Instant Pot Directions:

  • Add 1 cup of water to Instant Pot. Push saute' button and bring to boil. (about 2-3 minutes). Leave the metal wire rack in the pot (that came with your Instant Pot) so the springform pan will rest on top of it.
  • Take a piece of foil and make a 8 inch wide by 2 foot long sling so you can easily place the pan in the pot and also cover the top of the cake while it's cooking. Turn off the saute' option, and place the cake into the pot, using the foil as handles. Fold the foil over the top of the springform pan to cover it. 
  • Cook the cake on normal high pressure for 35 minutes. After 35 minutes cook time, leave the cake in the pot to cool down for 20 additional minutes. Remove from pot and set aside. (You may want to use the corner of a paper towel to dab up any slight moisture that may have accumulated). 
  • While the cheesecake is cooking, warm up the 1/2 cup of sour cream and 2 tbsp of sugar on the stovetop until the sugar is just dissolved. (we're just trying to warm it up a bit, not cook it). 
  • Add the warmed sour cream mixture to the top of the just removed cheesecake. Turn on oven to low broil and place the cake under it until it just starts to thicken. Do not brown the top.
  • Remove from the oven, let it cool for 30 minutes, then pop it in the fridge uncovered for at least 12 hours. Run a knife around edge of cake before releasing from pan. Add choice of toppings.

Keto/Low carb option

  • Sugar can be substituted with your favorite granulated sugar substitute. I use Steviva which is 1:1 with sugar. So in this recipe, use 1/2 cup.
  • Substitute graham cracker crumbs with 1 cup almond flour and 4 tbsp of Steviva. Mix with the melted butter and press into the bottom of the pan.
Keyword instant pot cheesecake, keto cheesecake, low carb cheesecake
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