When I first realized cream cheese was keto, and therefore cheesecake could be made keto, I was a happy girl. The first time I made sugar-free cheesecake, I was so excited that I whipped the batter a little too enthusiastically. While great exercise, it’s actually bad for your cheesecake, which gets lumpy and ugly. So once you add the eggs, fold them very gently for a smooth finish. Although I’m betting you’ll eat this any which way. — Urvashi Pitre, author of The Keto Instant Pot Cookbook
- 2 Teaspoons freshly squeezed lemon juice
- 2 Teaspoons vanilla extract or almond extract
- 1/2 Cup sour cream, divided, at room temperature
- 1/2 Cup Swerve baking blend, plus 2 teaspoons
- 8 Ounces cream cheese, at room temperature
- 2 eggs, at room temperature
Pour 2 cups of water into the inner cooking pot of the Instant Pot, then place a trivet (preferably with handles) in the pot. Line the sides of a 6-inch springform pan with parchment paper.
In a food processor or blender, put the lemon juice, the vanilla, 1/4 cup of sour cream, 1/2 cup of Swerve, and the cream cheese. (It’s important to add them to the blender in this order.)
Gently but thoroughly blend all the ingredients, scraping down the sides of the bowl as needed.
Add the eggs and blend only as long as you need to in order to get them well incorporated, 20 to 30 seconds. Your mixture will be pourable by now.
Pour the mixture into the prepared pan. Cover the pan with aluminum foil and place on the trivet. (If your trivet doesn’t have handles, you may wish to use a foil sling to make removing the pan easier.)
Recipe excerpted with permission from The Keto Instant Pot Cookbook by Urvashi Pitre (Rockridge Press, 2018)