Low-Carb Instant Pot Cheesecake Recipe

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.