Crust: 3/4 cup almond flour 3 tbsp salted butter, melted 1 heaping tbsp powdered erythritol Filling: 2 (8oz) bricks cream cheese, room temp 2/3 cup powdered erythritol 2 large eggs, room temp 1/4 cup heavy whipping cream, room temp 1 tbsp fresh lemon juice 1 tsp vanilla extract
1. Bring cream cheese, eggs, and cream to room temperature (30+ min). Line a 6-inch cheesecake pan with parchment. Place trivet in the Instant Pot. 2. Crust: mix melted butter and sweetener, stir in almond flour. Press into pan; freeze 20 minutes. 3. Filling: beat cream cheese and sweetener 1 minute. Add cream, lemon juice, vanilla; beat 30 sec. Add eggs one at a time, beating 30 sec each. Pour over crust. 4. Add 1 cup water to the Instant Pot. Lower pan onto trivet. Cook on High Pressure 30 minutes, then 15-minute natural release, then manually vent. 5. Let cool uncovered in the pot 1 hour, then refrigerate (loosely covered) at least 24 hours before unmolding.
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