Ingredients
1tspvegetable oilor as needed
16ozcream cheeseat room temperature
⅔cuplow-carb sugar substitute
1lemonzested
1tspvanilla extract
2eggsat room temperature
Instant Pot®
Preparation
Oil a springform pan that will fit inside the electric pressure cooker (such as Instant Pot®). Cover the bottom and sides of the pan tightly with a single sheet of aluminum foil to prevent water from entering.
Blend cream cheese in a bowl using an electric mixer until completely smooth.
Add sugar substitute, lemon zest, and vanilla extract; blend until just incorporated.
Add eggs 1 at a time, mixing until just combined. Pour batter into the prepared pan.
Place the rack inside the Instant Pot®. Add 1 inch of water to the pot. Lower the filled springform pan carefully onto the rack.
Lock the lid into place. Bring to high pressure according to manufacturer’s instructions and cook for 20 minutes.
Release pressure through the natural-release method. This will take about 20 minutes.
Remove cheesecake carefully. Remove foil and gently blot off any water that may have splashed onto the cheesecake.
Cover with plastic wrap. Refrigerate for 4 hours to overnight to set.
