Arrow Created with Sketch. Back to The Recipes Keto Instant Pot Lemon Cheesecake Desserts Low Carb np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 224 Ratings PRINT Prep Time 15-20 minutes Cook Time 35 minutes Serving Yield 6-8 servings Whether spring is just around the corner or the chilly autumn winds have arrived for the season, this zesty and rich low-carb lemon cheesecake is guaranteed to brighten your day! All the cooking can be done in your Instant Pot, making this keto dessert much less fussy and finicky than your typical oven-baked cheesecake. By: All Day I Dream About Food Ingredients For the crust: 3/4 cup almond flour 2 tablespoons powdered erythritol sweetener Pinch of salt 2 tablespoons butter, melted For the filling: 1 pound cream cheese, softened 2/3 cup powdered erythritol sweetener 1/4 cup lemon juice 1 teaspoon lemon zest 1 teaspoon lemon extract 2 large Pete and Gerry’s Organic Eggs, room temperature 2 tablespoon heavy whipping cream, room temperature Nutritional Information Serv. Size: 1 slice, Servings: 8 Macros per serving: 6g carbs (excluding erythritol), 29g fat, 7g protein, <1g fiber Amount Per Serving (including erythritol): Calories 310, Fat Cal. 260, Total Fat 29g (45% DV), Sat. Fat 15g (75% DV), Trans Fat 0.5g, Cholest. 115mg (38% DV), Sodium 220mg (9% DV), Total Carb. 25g (8% DV), Fiber <1g (4% DV), Sugars 3g, Protein 7g, Vitamin A (15% DV), Vitamin C (6% DV), Calcium (8% DV), Iron (4% DV), Vitamin D (4% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions To make the crust: Step 1 Line a 7-inch springform pan with parchment paper. Grease parchment paper with butter, ghee, or your favorite cooking spray. Step 2 In a medium bowl, combine almond flour, sweetener, and salt. Add melted butter and stir well to combine. Step 3 Press the mixture firmly and evenly into the bottom of the prepared pan. Use a flat bottomed glass to even it out, then set pan aside. To make the filling: Step 1 In a large bowl, beat cream cheese until smooth, then beat in sweetener, lemon juice, lemon zest, and lemon extract. Scrape down sides of the bowl with a rubber spatula to make sure you get all the lumps. Step 2 Beat in eggs one at a time, scraping down bowl and beaters after each addition. Beat in heavy whipping cream until well combined. Pour mixture over the crust and spread to the edges of the pan. Step 3 Wrap the bottom of the springform pan tightly in a large piece of foil. Place a paper towel over the top of the springform pan (not touching the cheesecake), then wrap foil around the top as well. Your whole pan should be mostly covered in foil to keep out excess moisture. Step 4 Place the rack that came with your Instant Pot or pressure cooker into the bottom of the pot. Pour a cup of water into the bottom. Carefully lower wrapped cheesecake pan onto rack. Step 5 Close the lid and set Instant Pot to manual mode for 35 minutes on high. Once cooking time is complete, let the pressure to release naturally (do not vent it). Step 6 Lift out cheesecake and let cool to room temperature, then refrigerate for 3 or 4 hours or overnight. Garnish with lightly sweetened whipped cream and lemon slices if desired. Farm Team Tips: For a quick and easy garnish, just pipe or dollop some fresh whipped cream around the top egde of the cooled cheesecake, and sprinkle lemon zest over the surface to taste! Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Lili Davenport March 11, 2022 Divine! Reply Page 1 Created with Sketch. Shelagh February 06, 2022 I just found this recipe and it looks delicious! However, for some reason I'm not able to read the amount of lemon extract required. Can you help? Thanks! Reply Page 1 Created with Sketch. 1 Reply [email protected] February 07, 2022 Hello Shelagh, No problem, happy to help out there: this recipe only requires one teaspoon of lemon extract. Happy baking! We can't wait to hear how it turns out! Reply Page 1 Created with Sketch. Sara W. December 05, 2021 This was delicious! Creamy! Easy to prepare! Crust: toasted the pie crust: 350* F ~7-8 min. Added lemon zest of one lemon (used some to top) Instead of using foil on the outside of the springform pan, used an oven bag. There was very little condensation on cheesecake, though there was a few Ts of water at the bottom of the bag, which was to be expected. Froze and thawed well (sliced individually, separated with parchment paper). Next, to find a keto version of turtle cheesecake! Reply Page 1 Created with Sketch. 1 Reply [email protected] December 06, 2021 Wonderful! Thank you for sharing your experience with us Sara. We sincerely hope you find that keto turtle cheesecake recipe! Reply Page 1 Created with Sketch. Mary October 07, 2021 Can key lime stuff be used instead of lemon? Reply Page 1 Created with Sketch. 2 Replies Chip December 10, 2021 Yes! It’s awesome! Had to make twice, the first one disappeared too fast. I substituted key lime juice and lime zest, kept the lemon extract, all same quantities. Delightful addictive results. It goes down so.good! Reply Page 1 Created with Sketch. [email protected] October 07, 2021 Great question, Mary! While we haven't tried that variation ourselves, we don't see any harm in experimenting with it. Let us know how it goes! Reply Page 1 Created with Sketch. Nancy Doreo July 16, 2021 I didn't have a spring pan this size, but I did use the 7" baking dish for cakes that InstantPot provides and it worked well. Wrangling the foil and paper towel around it took some finesse, but it was worth it! Reply Page 1 Created with Sketch. 1 Reply [email protected] July 16, 2021 We're so glad to hear that you made it work, Nancy! Thanks for giving it a go! Reply Page 1 Created with Sketch. Kathy July 02, 2021 I would like to make this cheesecake but I don’t have a instant pot. Can it be made in oven . Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys July 02, 2021 Thanks for asking, Kathy! We've only tested this recipe in an Instant Pot, so unfortunately we can't confirm how this recipe would turn out in a conventional oven. There are a few things to look out for: you'll want to play around with the cook time - it might end up needing a bit longer in the oven. If you have another favorite cheesecake recipe that uses a conventional oven, we recommend referencing that for baking time and temperature (most recipes recommend cooking cheesecake at 350F). We hope this helps! Reply Page 1 Created with Sketch. Deborah Roth June 10, 2021 This is so good! Reply Page 1 Created with Sketch. 1 Reply [email protected] June 10, 2021 We're so happy to hear that you loved it, Deborah! Reply Page 1 Created with Sketch. Margie May 21, 2021 My new favorite cheesecake!💛 So creamy and full of flavor 🍋 Thank you for sharing this wonderful recipe 😋 Reply Page 1 Created with Sketch. 1 Reply [email protected] May 21, 2021 Yay! We're so happy to hear you love this recipe! Thank you for choosing small family farms! Reply Page 1 Created with Sketch. Mary Kay Eppinger May 16, 2021 It was ok. I used Monkfruit sweetner and the cake had an after taste. My guest loved it. The middle did not fully cook in the middle, therefore, had to put it in the oven. Reply Page 1 Created with Sketch. 1 Reply [email protected] May 19, 2021 We're glad to hear that it worked out and that your guest loved it! Reply Page 1 Created with Sketch. Angie May 07, 2021 My Holy grail of cheesecake recipes. Comes out perfectly. I couldn’t wait and I had some at room temp shortly after removing it from the instant pot and it was light and mouse-like. The next day after spending the night in the fridge it was dense and creamy like traditional cheesecake. I currently have one in the pot right now, I didn’t have lemon so I used coconut rum, coconut extract and unsweetened coconut instead, I’ll let you know... Reply Page 1 Created with Sketch. 1 Reply [email protected] May 19, 2021 It's so great that you love this recipe! We'd love to hear how it turned out with your yummy alterations! Reply Page 1 Created with Sketch. Jen April 25, 2021 Yummy...must do Reply Page 1 Created with Sketch. 1 Reply [email protected] May 19, 2021 We hope you can get this on your table so soon, we'd love to hear how it turns out! Reply Page 1 Created with Sketch. Judy Bowhall March 18, 2021 I was looking for how to InstaPot a keto chocolate cheesecake recipe. This is almost identical except for the flavorings. And my husband loves lemon cheesecake. I’ll be making this very soon. Nice to have found your site. Reply Page 1 Created with Sketch. 1 Reply Marco March 18, 2021 Hi Judy, We are so glad you are able to make this fan favorite! Thanks for choosing to support small family farms! Reply Page 1 Created with Sketch. Tammy February 25, 2021 I can't find the net carbs and/or calories. It's not showing on the website, and it doesn't print. Please provide that info. Reply Page 1 Created with Sketch. 1 Reply [email protected] February 26, 2021 Hi Tammy, sorry for the trouble. You can find more nutrition information on All Day I Dream About Food's blog: https://alldayidreamaboutfood.com/keto-instant-pot-lemon-cheesecake/ Please let us know if you have any further questions. We hope you enjoy this recipe! Reply Page 1 Created with Sketch. Kathy Hollenbeck February 15, 2021 Oh my goodness! This is the creamiest cheesecake. I can't believe how easy this was in my Instant Pot. I made no changes to the recipe. I used powdered Lakanto monk fruit sweetener. My husband and I loved it for Valentine's Day! Reply Page 1 Created with Sketch. 1 Reply [email protected] February 17, 2021 We're so happy to hear that you enjoyed it, Kathy! Thanks for giving the recipe a try! Reply Page 1 Created with Sketch. Cat January 26, 2021 Can I substitute granulated keto sweetener instead if powdered? If I can find powdered monkfruit or sukrin, that would be fine, but I don't like the cool minty taste of erithyritol. So if no powdered option, would granulated monkfruit work instead, possibly? Reply Page 1 Created with Sketch. 1 Reply [email protected] January 27, 2021 Hi Cat! We haven't tried this substitution ourselves, but you're most welcome to experiment. Keep in mind that it will change the texture as the granulated may not fully dissolve and make the crust extra crumble (it could not hold together) and could make the filling grainy if the sugar doesn't fully dissolve. This recipe may yield better results with this substitution: https://www.peteandgerrys.com/egg-recipes/lemon-pudding-cakes We look forward to hearing how it turns out! Reply Page 1 Created with Sketch. Diane Sjol January 20, 2021 would like nutritional breakdown, carbs, calories etc please Reply Page 1 Created with Sketch. 1 Reply Marco January 21, 2021 Hi Diane, The nutritional information can be found below the ingredients list! Reply Page 1 Created with Sketch. Pam in Seattle January 20, 2021 Awesome recipe - swapped out crust for a nut crust - yummy - use this as a basic cheesecake recipe - use different flavorings ie eggnog, lime, orange, etc Reply Page 1 Created with Sketch. 1 Reply Marco January 21, 2021 Hi Pam, We are excited to see how all your innovative fillings come out! Reply Page 1 Created with Sketch. elaine stevens December 25, 2020 ***** recipe. I highly recommend. The texture verges on chiffon. The flavor is amazing. I did not have the lemon extract, but my lemons where super flavorful and tart so I substituted 1tsp of extra lemon juice for the extract. Also I used the granular erythritol since this is what I had on hand. It gave the crust a little crispy crunch for texture contrast. Enjoy Reply Page 1 Created with Sketch. 1 Reply Marco December 26, 2020 Hi Elaine, We love the innovation and are glad it came out deliciously! Reply Page 1 Created with Sketch. Michael Dalton December 24, 2020 yum Reply Page 1 Created with Sketch. Angie December 11, 2020 OMG this is soooooo good. It is the perfect amount of lemon and the texture is so light and creamy. I made it for my husband who loves lemon and he said it was the most delicious dessert he’s ever had, and he’s not a dessert person. The only change I would make is to double the amount of crust, it is fairly thin and I tend to like a thicker crust on my cheese cakes. Reply Page 1 Created with Sketch. 1 Reply [email protected] December 11, 2020 Hi Angie, we are so happy to hear you enjoyed this recipe and appreciate the great feedback! Hope this is a recipe you will enjoy over and over again. Reply Page 1 Created with Sketch. Melonie November 23, 2020 I made this yesterday. It was my first cheesecake in an Instant Pot. It turned out fabulous!!! For my topping, I made a blueberry glaze (keto friendly) recipe I found on the internet. I’ll be sharing this recipe with my friends. Reply Page 1 Created with Sketch. 1 Reply Marco November 24, 2020 Hey Melonie, We are glad to hear everything worked out beautifully! Email us pictures next time, we would love to see it! Thanks for your continued loyalty toward small family farms! Reply Page 1 Created with Sketch. Gina Rubalcaba November 04, 2020 Can Granular stevia be substituted ? Reply Page 1 Created with Sketch. 1 Reply [email protected] November 05, 2020 Hi Gina, we wouldn't recommend this substitution due to the fact that stevia is much sweeter than erythritol. Reply Page 1 Created with Sketch. Sharon November 02, 2020 Sounds yummy Reply Page 1 Created with Sketch. Elisabeth October 26, 2020 Holy cats, this is a great cheesecake. I followed in the footsteps of previous reviewer, Deb, and used key limes instead of lemons. Otherwise, I made no changes to the recipe and the result was tart and creamy and heavenly. Oh, wait. I made one other change. I toasted the almond flour in a dry skillet until it was light golden brown to give it a little flavor boost before making the crust. This will be a staple in my house from now on. Reply Page 1 Created with Sketch. 1 Reply [email protected] October 26, 2020 Hi Elisabeth, that's wonderful news and we can't tell you how thankful we are for this feedback! So happy to hear you enjoyed this recipe enough to consider it a new staple recipe in your household. Reply Page 1 Created with Sketch. Deb October 13, 2020 This was my maiden voyage with a cheesecake made in my InstaPot. I am also a big fan of Key Lime anything, really! I substituted Key Lime juice for the lemon, adding some lime zest. Snuggled it all up secure in the paper towel and foil. This came out absolutely fabulous! If I had been blind-tasting this without knowing it was low-carb, I'd never would have guessed. I ate the ENTIRE cheesecake, by myself, over a few days. Yes, I did, and I'd do it again. You guys NAILED IT! Thanks so much. Reply Page 1 Created with Sketch. 1 Reply [email protected] October 13, 2020 This is incredible feedback, Deb! We are so happy you enjoyed this recipe so much and appreciate you letting us know. Wishing you many more delicious encounters with this recipe. Reply Page 1 Created with Sketch. Karen September 20, 2020 All I can say is d.e.l.i.c.i.o.u.s! Reply Page 1 Created with Sketch. 1 Reply [email protected] September 21, 2020 So happy to hear you enjoyed this dessert! Reply Page 1 Created with Sketch. Pam Brooks July 05, 2020 Just swapped out lemon for key lime- pecan crust w cinnamon - whipped cream maybe some blueberries too on top Reply Page 1 Created with Sketch. 1 Reply [email protected] July 06, 2020 Mmmm! That sounds amazing, Pam! Reply Page 1 Created with Sketch. Amy June 20, 2020 Mine still collected a lot of moisture and the papertowel ended up on the cheesecake while baking. Hopefully it still tastes yummy. Reply Page 1 Created with Sketch. 1 Reply [email protected] June 22, 2020 Thank you for trying this recipe, Amy, and sharing your experience with us. We're so sorry to hear you had trouble, but we do hope that you still had a tasty cheesecake in the end that's just a little extra-creamy from that added moisture. Reply Page 1 Created with Sketch. Alicia June 17, 2020 I added 1/4 cup coconut flakes to the crust and replaced the lemon with lime. I made a mango mousse with 1/4 cup mango puree, 1/2 cup heavy cream, 1 tbsp swerve and 1/2 tsp xanthan gum. Whip cream to soft peaks, add other ingredients and whip until thickened, spread mango mousse on top of the cheesecake after cooled to room temp. This is a pretty darn good copy cat of my favorite mango key lime cheesecake from the cheesecake factory. Thanks for the recipe!!!! Reply Page 1 Created with Sketch. 1 Reply [email protected] June 17, 2020 Thanks for sharing, Alicia! We sure do love hearing of all the different way our recipes are enjoyed. Your version sounds delicious--something we might just have to try for ourselves one of these days. Reply Page 1 Created with Sketch. Ragan Pam May 25, 2020 If I use a 5 inch pan do I need to increase my cooking time. Reply Page 1 Created with Sketch. 1 Reply [email protected] May 26, 2020 Hi Ragan! Yes, you will likely need to increase cook time slightly. Perhaps start with a 5-10 minute increase (40-45 mins) total and go from there. Excited to hear how you like this recipe! Reply Page 1 Created with Sketch. Kay May 25, 2020 Cheesecake and key lime pie are my favorite desserts ever! Can I do a 1:1 swap of the lemon for lime and get a key lime pie? Reply Page 1 Created with Sketch. 1 Reply [email protected] May 26, 2020 Hi Kay! We don't see any reason not to. Excited to hear how it comes out! Reply Page 1 Created with Sketch. Pam Brooks May 25, 2020 Very good - I cut back the sweetener a little - used a pecan crust with a little cinnamon Reply Page 1 Created with Sketch. 1 Reply [email protected] May 26, 2020 Oooh, that sounds delicious! Thanks for sharing, Pam! Reply Page 1 Created with Sketch. Pam May 14, 2020 If I half this recipe could I use a 3 qt IP and a pan that’s made for it? Reply Page 1 Created with Sketch. 1 Reply [email protected] May 18, 2020 Hi Pam! We haven't tried making a smaller cheesecake yet but that should work just fine. Note that you may need to adjust cook time as well. Can't wait to hear how you like it! Reply Page 1 Created with Sketch. Aubrey Thomas May 02, 2020 So far so good! Loving this recipe more than all the others I've tried. Reply Page 1 Created with Sketch. 1 Reply [email protected] May 04, 2020 That's great feedback, Aubrey! We are thrilled you're loving this recipe as much as we do. Reply Page 1 Created with Sketch. Dianne April 28, 2020 I thought the lemon extract was too much; someone said they wanted it even tangier , but wow. No. We couldn’t have taken it any tangier. Maybe it is the brand of lemon extract I used? I don’t know. Also, I have a different brand of pressure pot, a “Power Cooker.” I took it up to the highest pressure (80) and had to cook it through two 30 minutes cycles. Maybe the difference is in the brands of pots? Power Cooker doesn’t have “high.” I also read someone added pecans to the crust and I think I would like that better too, and I might try toasting the crust for 10 minutes before adding the cheesecake mixture next time. All in all a good cheesecake. Thanks! Reply Page 1 Created with Sketch. 1 Reply [email protected] April 30, 2020 Hi Dianne! We appreciate the feedback. This recipe certainly has some tang to it--that's one of the reasons we love it so much--but for a more mellow spin on this, you could reduce or eliminate the lemon extract and just let the fresh lemon juice and zest do the work. Love the idea of modifying the crust as well! The great thing about recipes is, once you get them down, you can start making modifications until you find just the right recipe for you. You could be right about your Power Cooker having a different cook pressure than the Instant Pot used to develop this recipe. We're glad a second cycle did the trick and you were still able to enjoy. We hope to hear how your next one comes out! Reply Page 1 Created with Sketch. 1 Reply Dianne April 30, 2020 Thanks! I was shocked at the difference in the lemon flavor after the cheesecake sat overnight! It really mellowed! (We rushed it in the freezer for a couple of hours because it was our anniversary). I would Change my rating to 5 stars after letting it sit overnight. That really is the key to the crust and flavor. Thanks for the great recipe! Reply Page 1 Created with Sketch. 1 Reply [email protected] May 04, 2020 We are so glad to hear you found a way to enjoy it even more. We hope this is a treat you will continue to make for years to come! Reply Page 1 Created with Sketch. Lisa April 18, 2020 Lemon cheesecake Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys April 20, 2020 You bet, Lisa! Reply Page 1 Created with Sketch. Kim April 12, 2020 What do you think? Could we try this? Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys April 14, 2020 We definitely think you could give this recipe a try, Kim! We can't wait to hear how it goes! Reply Page 1 Created with Sketch. Calliope Bosse April 11, 2020 I personally am not a fan of cheesecake, but my dad loves it so I’ll say it’s a success. Awesome recipe! Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys April 14, 2020 Yay! We're glad this recipe worked out for the cheesecake lover in your life 😊 Reply Page 1 Created with Sketch. Karie Songer-Simons March 25, 2020 Mmmm Reply Page 1 Created with Sketch. Betsy R. March 14, 2020 I've made my second one in two weeks today and this time have tripled the lemon rind because my husband loves it really tart! Reply Page 1 Created with Sketch. 2 Replies Mark April 10, 2020 I haven't tasted mine yet because it's still cooking, but it came out of the Instant Pot with a souffle-like wobble. I do not have high hopes. I have read that you should NEVER mix the mixture as much as you call for because it puts too much air in and causes a (wait for it) souffle-like consistency, so there's that Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys April 14, 2020 We're sorry to hear this recipe didn't turn out well for you, Mark. While we haven't experienced this issue with our cheesecakes, we appreciate you sharing your experience and knowledge with us! Here's to hoping the next instant pot cheesecake turns out delicious 😊 Reply Page 1 Created with Sketch. [email protected] March 14, 2020 Sounds pretty delicious to us, Betsy! So glad you're enjoying the recipe and making it your own. 😊 Reply Page 1 Created with Sketch. sheila February 11, 2020 what is the oven temperature? Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys February 11, 2020 Hi Sheila, This recipe is meant for cooking in an Instant Pot or other pressure cooker. We can't confirm how this recipe would turn out in a conventional oven, but there are a few things to look out for: you'll want to play around with the cook time - it might end up needing a bit longer in the oven. If you have another favorite cheesecake recipe that uses a conventional oven, we recommend referencing that for baking time and temperature (most recipes recommend cooking cheesecake at 350F). We hope this helps! Reply Page 1 Created with Sketch. Lisa February 10, 2020 Really confused about recipe. The same recipe on Pinterest shows 25 carbs, on website it shows 5? Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys February 11, 2020 Hi Lisa! We invite you to check out our blog article linked below the nutritional facts for more information about how we calculate our nutritional content for each recipe. This recipe contains 25g carbs, but many following the keto lifestyle do not include sweeteners in their carb count. We also provide that number, 6g, in brackets, in our nutritional information. We hope this helps clear things up! Reply Page 1 Created with Sketch. Debbie January 29, 2020 Made this tonight using Meyers lemons, turned out so delicious I felt like I was cheating ! Reply Page 1 Created with Sketch. 1 Reply [email protected] January 29, 2020 That sounds delicious, Debbie! We're so glad you enjoyed the recipe 😊 Reply Page 1 Created with Sketch. Diane January 11, 2020 Sounds like a great recipe! Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys January 13, 2020 You'll have to let us know how yours turns out! Reply Page 1 Created with Sketch. Baker G January 05, 2020 This turned out perfectly! Thank you so much!! I am making another one as we speak! Reply Page 1 Created with Sketch. 1 Reply [email protected] January 05, 2020 So excited to hear that! This is one of those recipes that we come back to again and again...because who doesn't love lemon cheesecake? Thanks for giving it a try! Reply Page 1 Created with Sketch. joan anderson December 05, 2019 Do you take the foil off while it is cooling? Reply Page 1 Created with Sketch. 1 Reply [email protected] December 05, 2019 Great question, Joan! While you could try to take it off when hot, the cheesecake is pretty delicate until it cools a bit, so we would recommend waiting until your cheesecake is down to room temperature or a little warmer to remove all the wrappings and take a peak at your beautiful cheesecake! Reply Page 1 Created with Sketch. Kimberly November 30, 2019 Amazing cheesecake! Doesn’t take that long & it’s a phenomenal Keto dessert! Reply Page 1 Created with Sketch. 1 Reply [email protected] December 01, 2019 We're so glad that you enjoyed it, Kimberly! It's one of our favorites for a reason! Reply Page 1 Created with Sketch. Instant Keto November 23, 2019 Hi thanks to share beautiful recipe i will make and eat thanks https://fitcareketo.com/instant-keto/ Reply Page 1 Created with Sketch. Julia November 17, 2019 I have made this recipe several times in the regular oven it still works great, I usually place a pan of boiling water in the oven with it to help keep it moist. Best cheesecake recipe! Reply Page 1 Created with Sketch. 1 Reply [email protected] November 27, 2019 That's great to hear, Julia! Thanks for sharing these oven-friendly tips with us! Reply Page 1 Created with Sketch. Sarah September 02, 2019 I am excited to try this recipe but want to ask if I can make it in the oven rather than pressure cooker? If so what temp & for how long? Reply Page 1 Created with Sketch. 1 Reply [email protected] September 03, 2019 Hi Sarah! Absolutely! Because this recipe was meant for an pressure cooker (which cooks at a higher pressure for less time), you'll want to play around with the cook time - it might end up needing a bit longer in the oven. If you have another favorite cheesecake recipe that uses a conventional oven, we recommend referencing that for baking time and temperature (most recipes recommend cooking cheesecake at 350F). Be sure to keep a close eye on the cheesecake and pop it out of the oven when the edges are just set and the center is still a bit jiggly. Let us know how it turns out! Reply Page 1 Created with Sketch. Melody August 29, 2019 Hi! I’m excited to try this recipe but I’m still learning a lot about Keto baking! Is there anything else I can use instead of the lemon extract and the spring form pan? I have neither. Thank you! Reply Page 1 Created with Sketch. 1 Reply [email protected] August 29, 2019 Hi Melody! You can try using a regular round 7" baking pan, but the cheesecake will stick and you may not be able to remove it as nicely as in a springform pan, which is specially made for cheesecakes. As for the lemon extract, we think you could try adding 2 extra teaspoons of lemon zest to substitute. We have a similar recipe that is Keto friendly as well which may be a little more forgiving to not having a springform pan. You can find it here: https://www.peteandgerrys.com/egg-recipes/lemon-pudding-cakes As always, we're always interested in hearing what works for our baking friends, so if you try the recipe out and find some modifications that work for you, we'd love to hear about it. Thanks! Reply Page 1 Created with Sketch. 2 Replies Crystal January 19, 2020 If you have food grade lemon essential oil you can use that to. Reply Page 1 Created with Sketch. Melody Putnam September 26, 2019 Thank you so much!!! I appreciate the thorough and detailed reply! Reply Page 1 Created with Sketch. 1 Reply [email protected] September 27, 2019 You're very welcome, Melody! We hope to hear how the recipe turns out for you! 😊 Reply Page 1 Created with Sketch. Kathryn McMath August 04, 2019 This is the best cheesecake I’ve ever made...Delicious! Reply Page 1 Created with Sketch. 1 Reply [email protected] August 05, 2019 We're so glad to hear that it's a new favorite, Kathryn! Reply Page 1 Created with Sketch. Rowie July 30, 2019 I've made this twice in less than a week ! My family ate the first one, the second I will take to share with a group of women at a meeting tomorrow. I don't think anyone will guess this is Keto !!!! It's delicious, beautiful, and pretty easy to make. Reply Page 1 Created with Sketch. 1 Reply [email protected] July 30, 2019 We're so delighted to hear that you're enjoying the recipe, Rowie! We'll keep the delicious, beautiful, and simple recipes coming! Reply Page 1 Created with Sketch. Rebecca Tsylor July 20, 2019 This was simply wonderful! I might try lime juice the next time. Reply Page 1 Created with Sketch. 1 Reply [email protected] July 22, 2019 We're glad to hear it, Rebecca! Let us know how it turns out with the lime juice next time around. Sounds like a delicious swap! Reply Page 1 Created with Sketch. JD July 03, 2019 So I followed the instructions exactly, and my crust was completely undercooked, soggy, and my cheesecake crumbly and underdone. Reply Page 1 Created with Sketch. 1 Reply [email protected] July 05, 2019 Oh dear! We're so sorry that your cheesecake didn't come out quite right, JD. We'd love to troubleshoot with you if you don't mind sending us an email at [email protected] Reply Page 1 Created with Sketch. Patricia Brewer April 20, 2019 Could I use a regular pressure cooker? Reply Page 1 Created with Sketch. 1 Reply [email protected] April 22, 2019 That's a great question, Patricia. We've only tested this recipe with a 7-inch pan, and since cheesecake recipes can be a bit tricky, we can't say exactly what amount of time you would use for a larger pan with and an additional half of the batter and crust. We would recommend starting with an additional 10 minutes of cook time and going from there. Unfortunately, in this case, the cake shouldn't be recooked after the cooling and pressure release stage, so if it turns out to be a bit undercooked, you may just have to work with that. We're sorry that we don't have a better answer or more specific instructions for your variation, but let us know if you give it a try and find something that works for you! Reply Page 1 Created with Sketch. 1 Reply Carol Sanders-Sheehan April 30, 2019 Hi Patricia! Do you mean another brand of electric pressure cooker or the old-fashioned on-the-stove pressure cooker? Yes, if it's another brand of electric. I have no idea if it's on the stove top. Reply Page 1 Created with Sketch. Allyn Bamberger April 14, 2019 I need to know the nutritional info for this recipe. Calories are not an issue, but I need to know how many servings it makes and how many net carbs per slice. Reply Page 1 Created with Sketch. 1 Reply [email protected] April 15, 2019 Hi Allyn! You can find nutritional info at the bottom of the recipe page on the author's blog here: https://bre.is/pLuVsLesX. Thanks for reaching out and we hope you enjoy this luscious cheesecake when you get a chance to try it! Reply Page 1 Created with Sketch. Me April 08, 2019 Yum Reply Page 1 Created with Sketch. 1 Reply [email protected] April 09, 2019 Our thoughts exactly! Reply Page 1 Created with Sketch. Elaine March 25, 2019 I have made this twice as per the recipe and both times it was fabulous. Do you think it would work as is with Key Lime Juice or should I increase the sweetener? Reply Page 1 Created with Sketch. 1 Reply [email protected] March 26, 2019 We're thrilled that you enjoyed the cheesecake both times, Elaine! Although lime juice is a bit more acidic than lemon, using key lime juice in the recipe shouldn't really require any changes to the amount of sweetener you use. It may be worth testing the batter before you bake it, just to ensure that it's too your liking. From there, you can always adjust. Let us know how it turns out! Reply Page 1 Created with Sketch. Cyndikay March 24, 2019 OMG....this turned out great ! I used Truvia sugar instead of the erythoritol sweetner and it worked out just fine...My husband and I will definitely be making this again....I love the fact that it looks just like your cheesecake picture ! Thank you for sharing this low carb sugar free recipe...awesome. Reply Page 1 Created with Sketch. 1 Reply [email protected] March 26, 2019 We're so excited to hear that the Truvia worked out well, Cyndikay! It'll be the perfect go-to dessert for you and your husband all summer long. Thanks for trying it out! Reply Page 1 Created with Sketch. Coco March 23, 2019 Lemon cheese cake Reply Page 1 Created with Sketch. wanda March 18, 2019 could I use stevia in this recipe in equal amounts? Reply Page 1 Created with Sketch. 1 Reply [email protected] March 19, 2019 Thanks for your question, Wanda! Some stevia-based sweeteners do have erythritol in them, but others use different artificial sweeteners and often stevia products are granular as opposed to powdered. The sweetness level and textural differences might give you are hard time with this particular recipe as we don’t know of anyone trying it with Stevia, but you are more than welcome to give it a shot and let us know how it goes! Reply Page 1 Created with Sketch. Jenny January 18, 2019 What is the net carbs/nutritional info for this? Reply Page 1 Created with Sketch. 1 Reply [email protected] January 19, 2019 Hi Jenny! Great Question! You can find the information on All Day I Dream About Food's blog: https://alldayidreamaboutfood.com/keto-instant-pot-lemon-cheesecake/ Please let us know if you have any further questions. Reply Page 1 Created with Sketch. Kristine January 17, 2019 Hello. Do you think I could make one and a half of the recipe and put it in a 10 inch pan. I have a 12qt pressure cooker. And if so about how long should I cook it? Thanks Reply Page 1 Created with Sketch. 2 Replies Matty Mayo April 27, 2019 You said TWICE on comments that the nutritional information/ie. carbs was on the bottom of the recipe when clearly IT'S NOT! Reply Page 1 Created with Sketch. 1 Reply [email protected] April 27, 2019 Hi Matty! We're so sorry for any confusion. The nutritional information is all available on the author's website, which you can view here: https://alldayidreamaboutfood.com/keto-instant-pot-lemon-cheesecake/. You'll see it under the "Nutritional Info" header right near the bottom of the page. Hope that helps! Reply Page 1 Created with Sketch. [email protected] January 17, 2019 Fantastic question, Kristine. We've only tested this recipe with a 7-inch pan, and since cheesecake can be a bit finicky, we can't say for sure what the cook time would be for a larger pan with and an additional half of the batter and crust. Your best bet is to start with an additional 10 minutes of cook time. Unfortunately, this is one of those cases where the cake shouldn't be recooked after the cooling and pressure release stage, so if it ends up being a bit undercooked, you may be in a bind. We're sorry that we don't have a better answer for you, but let us know if you decide to test it out! Reply Page 1 Created with Sketch. cindy December 16, 2018 chesse cake look very good. Reply Page 1 Created with Sketch. Betty S Gray July 26, 2018 think I would like to bake this in oven. any suggestions, temp. & how long? Reply Page 1 Created with Sketch. 1 Reply [email protected] July 27, 2018 Hi Betty, absolutely! Because this recipe was meant for an pressure cooker (which cooks at a higher pressure for less time), you'll want to play around with the cook time - it might end up needing a bit longer in the oven. If you have another favorite cheesecake recipe that uses a conventional oven, we recommend referencing that for baking time and temperature (most recipes recommend cooking cheesecake at 350F). Be sure to keep a close eye on the cheesecake and pop it out of the oven when the edges are just set and the center is still a bit jiggly. Let us know how it turns out! Reply Page 1 Created with Sketch. Joan Siem July 15, 2018 Can I use the oven? I don't have an instant pot. If so what temperature, and what baking time? Than you. Reply Page 1 Created with Sketch. 1 Reply [email protected] July 16, 2018 Hi Joan, you can definitely bake this in a conventional oven, but you'll want to increase the cook time because the Instant Pot is designed to cook at a higher pressure for a shorter length of time. If you have another favorite cheesecake recipe that uses a conventional oven, we recommend referencing that for baking time and temperature. We'd recommend keeping the oven at 350F or lower, and you'll definitely want to keep a close eye on the cheesecake and pop it out of the oven when the edges are just set and the center is still a bit jiggly. We hope this helps! Reply Page 1 Created with Sketch. Carole Piserchia July 15, 2018 What else can I use in replacement of that powdered sugar...can not have it.... Reply Page 1 Created with Sketch. 1 Reply [email protected] July 16, 2018 Hi Carole, this recipe is meant to be low-carb, but if you don't follow a low-carb diet and are fine with regular sugar, we'd recommend substituting with regular granulated sugar. If you're looking for another sugar substitute, Bon Appetit has a great post that might be of use: https://www.bonappetit.com/test-kitchen/ingredients/article/baking-with-sugar-alternatives. Let us know if you have questions! Reply Page 1 Created with Sketch. Marilyn Kordon July 08, 2018 This recipe is the best cheesecake I’ve ever eaten! It’s a keeper for my family! Thanks for sharing it 😍 Reply Page 1 Created with Sketch. 1 Reply [email protected] July 09, 2018 We're so happy to hear that you loved the recipe, Marilyn! Thanks for sharing the love. Reply Page 1 Created with Sketch. [email protected] July 07, 2018 Cheese cake Reply Page 1 Created with Sketch. Jackie Byars June 19, 2018 What difference if using a 6 inch pan? Reply Page 1 Created with Sketch. 1 Reply [email protected] June 22, 2018 Hi Jackie, you may end up with some extra cheesecake filling if you decide to go with a smaller pan. To avoid this, you could try eliminating 1/4th of each ingredient - or, to make it easier, you can simply halve the recipe for a slightly smaller cheesecake. Reply Page 1 Created with Sketch. Anne Gustafson June 08, 2018 I added a few pecan pieces to the crust. And I stirred the zest in by hand. Family loves the cheesecake. Reply Page 1 Created with Sketch. 1 Reply [email protected] July 09, 2018 That sounds so yummy, Anne! Thanks for the great tips! Reply Page 1 Created with Sketch.