Pressure Cooked Cheesecake

Yup! You read that right. This is a PRESSURE COOKED CHEESECAKE! It’s both Plant Paradox and Keto approved. It’s seriously better than my other cheesecake, takes less time and is absolutely perfect. My mom started this all and taught me how to make it. Now, it’s time to share with you guys!

First of all, go to Amazon and order a 7 inch springform pan. It’s the cutest thing. And, I’m sure if you’re on this, you have a pressure cooker already! I use the 8 QT Instant Pot. If you have a smaller pressure cooker, there are springform pans on Amazon that will fit!

This cheesecake takes about 15 minutes to whip up, 30 minutes of cooking and then, you have to wait hours for it to cool buuut it’s worth it! At least the cooking part is easy peasy!

Here is the recipe!

Recipe:

Crust:

1 cup almond flour

4 Tbls. French Butter, melted

1/2 tsp Monk Fruit Granular Sweetener

Mix and put on a sprayed and parchment paper lined 7 inch cheesecake pan

Put in freezer for at least 10 mins

Filling:

1 package grass fed/organic cream cheese, softened

1/2 c grass fed/organic sour cream

1 pastured egg, room temp

1/4 c monk fruit granular sweetener

1 tsp vanilla extract

1 tsp lemon juice

Mix well. Pour into pan

Put one cup of water in instant pot, put cheesecake on top of the trivat and put in pot.

Set instant pot for 20 minutes, turn off the “keep warm.” Let it naturally release for 10 minutes, once the initial 20 minutes is done, then manually release. Take cheesecake out and remove excess water that pools on top of cheesecake with a paper towel. Let cool on counter for about 30 mins, then put in refrigerator overnight for best result. Try to refrigerate for at least 6 hours.