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Ingredients

1 teaspoon vegetable oil, or as needed 2 (8 ounce) packages cream cheese, at room temperature ⅔ cup low-carb sugar substitute (such as Swerve®) 1 lemon, zested 1 teaspoon vanilla extract 2 eggs, at room temperature

Nutrition Info

295.6 calories carbohydrate: 1.7 g cholesterol: 108.1 mg fat: 21.3 g fiber: : - protein: 24.7 g saturatedFat: 12.8 g servingSize: - sodium: 189.3 mg sugar: 0.3 g transFat: : - unsaturatedFat: : -

Oil a springform pan that will fit inside your 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 your 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, cook for 20 minutes.
Release pressure through natural-release method, 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 until set, 4 hours to overnight.

1 cheesecake

Low-carb cheesecake in the pressure cooker.