Name: Cheesecake
Prep time: 20 min
Cook time: 40 min
Total time: 70 min
Ingredients: 3/4 cup almond flour; 1/4 cup ground flax seed; 1 teaspoon ground psyllium husk; 2 tablespoons sugar substitute ((erythritol or monkfruit)); 1/4 teaspoon cinnamon ((optional)); 2 tablespoons unsalted butter (melted); 1 cup graham cracker crumbs; 2 tablespoons unsalted butter (melted); 250 g cream cheese (at room temperature); 250 g ricotta cheese; 1/2 cup sugar substitute ((erythritol or monkfruit)); 3 large eggs; 1 tablespoon cornstarch; 1/2 teaspoon vanilla extract

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Easy step by step video to show you how to make Keto Cheesecake with Ricotta and Cream Cheese in your Instant Pot

Let me show you how to make a delicious, simple, guilt-free cheesecake made in the instant pot. It’s a cheesecake that uses ricotta and cream cheese with a subsitute sugar that makes it keto friendly.

Curious about my keto journey? Check out my blog here http://www.myinstantpotlife.com/blog/how-to-make-your-recipes-keto/

You will need a 6″-7″ spring form pan for this that is at least 2″ in high. If you don’t have a spring form pan, there are many available. The one I used in this video was from Esjay

Cheesecake

Keto Cheesecake with Ricotta and Cream Cheese

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Prep Time 20 mins

Cook Time 40 mins

Time to Pressurize 10 mins

Total Time 1 hr 10 mins

Course Dessert, Snack

Servings 10

Ingredients

Keto Crust / Base:

¾ cup almond flour
¼ cup ground flax seed
1 teaspoon ground psyllium husk
2 tablespoons sugar substitute (erythritol or monkfruit)
¼ teaspoon cinnamon (optional)
2 tablespoons unsalted butter melted

OR Graham Cracker Crust / Base:

1 cup graham cracker crumbs
2 tablespoons unsalted butter melted

Cheesecake batter / filling:

250 g cream cheese at room temperature
250 g ricotta cheese
½ cup sugar substitute (erythritol or monkfruit)
3 large eggs
1 tablespoon cornstarch
½ teaspoon vanilla extract

Instructions

For the base, combine almond flour, ground flax seed, psyllium husk, sugar and cinnamon.
Add the melted butter to mixture and press onto the bottom of the springform pan to create the crust / cheesecake base.
(optional) Bake crust for 10 minutes at 350F using oven or your Instant Pot Air Fryer lid bake function.
For batter, Stir cream cheese and ricotta cheese together.
Then add in the sugar and mix.
Add in eggs one at a time and mix. Batter should become smooth and creamy.
Add in cornstarch and vanilla extract and mix again.
Pour batter on top of crust into the springform pan.
Open Instant Pot. Add 1 cup of water. Place trivet with cheesecake on top.
Close Instant Pot. Select pressure cook, 40 minutes on low pressure or cake function for 40 minutes.
When done, wait for natural release (about 10-12 minutes). Remove from pan and serve.