Whether spring is just around the corner or the chilly autumn winds have arrived for the season, this zesty and rich low-carb lemon cheesecake is guaranteed to brighten your day! All the cooking can be done in your Instant Pot, making this keto dessert much less fussy and finicky than your typical oven-baked cheesecake.
Prep Time 15-20 minutes
Cook Time 35 minutes
Serving Yield 6-8 servings
FOR THE CRUST:
- 3/4 cup almond flour
- 2 tablespoons powdered erythritol sweetener
- Pinch of salt
- 2 tablespoons butter, melted
FOR THE FILLING:
- 1 pound cream cheese, softened
- 2/3 cup powdered erythritol sweetener
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon lemon extract
- 2 large Pete and Gerry’s Organic Eggs, room temperature
- 2 tablespoon heavy whipping cream, room temperature
TO MAKE THE CRUST:
Line a 7-inch springform pan with parchment paper. Grease parchment paper with butter, ghee, or your favorite cooking spray.
In a medium bowl, combine almond flour, sweetener, and salt. Add melted butter and stir well to combine.
Press the mixture firmly and evenly into the bottom of the prepared pan. Use a flat bottomed glass to even it out, then set pan aside.
TO MAKE THE FILLING:
In a large bowl, beat cream cheese until smooth, then beat in sweetener, lemon juice, lemon zest, and lemon extract. Scrape down sides of the bowl with a rubber spatula to make sure you get all the lumps.
Beat in eggs one at a time, scraping down bowl and beaters after each addition. Beat in heavy whipping cream until well combined. Pour mixture over the crust and spread to the edges of the pan.
Wrap the bottom of the springform pan tightly in a large piece of foil. Place a paper towel over the top of the springform pan (not touching the cheesecake), then wrap foil around the top as well. Your whole pan should be mostly covered in foil to keep out excess moisture.
Place the rack that came with your Instant Pot or pressure cooker into the bottom of the pot. Pour a cup of water into the bottom. Carefully lower wrapped cheesecake pan onto rack.
Close the lid and set Instant Pot to manual mode for 35 minutes on high. Once cooking time is complete, let the pressure to release naturally (do not vent it).
Lift out cheesecake and let cool to room temperature, then refrigerate for 3 or 4 hours or overnight. Garnish with lightly sweetened whipped cream and lemon slices if desired.
FARM TEAM TIPS:
For a quick and easy garnish, just pipe or dollop some fresh whipped cream around the top egde of the cooled cheesecake, and sprinkle lemon zest over the surface to taste!