Description
A crustless Instant Pot® cheesecake. Garnish with strawberry syrup or whipped cream, if desired.
Ingredients
- 2 (8 ounce) packages cream cheese, at room temperature
- ⅔ cup sucralose sugar substitute (such as Splenda® Granulated)
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
- 1 cup sliced fresh strawberries
Instructions
- Grease the inside of a springform pan. Place a rack in the bottom of a multi-functional pressure cooker (such as Instant Pot®) and add 1 inch of water.
- Blend cream cheese in a bowl using an electric mixer until completely smooth with no lumps. Add sugar substitute and vanilla extract. Blend until just incorporated. Add eggs 1 at a time and blend until completely mixed in
- but do not overbeat.
- Pour batter in the prepared springform pan. Cover bottom and sides of pan tightly with a single piece of aluminum foil to prevent water from leaking into the pan.
- Lower the filled springform pan onto the rack in the pressure cooker pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions
- 10 to 40 minutes. Remove the lid and allow cheesecake to slightly cool inside the pressure cooker
- 15 to 20 minutes. Remove the cheesecake carefully and allow to cool completely
- about 30 minutes more. Remove aluminum foil; cover cheesecake with plastic wrap and refrigerate until chilled
- 2 hours to overnight.
- Dice strawberries and sprinkle over cheesecake just before serving.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 3 hrs 50 mins
Servings: 8