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Instant Pot Key Lime Cheesecake


  • 8 oz. low fat cream cheese, room temperature
  • 6 oz. (~3/4 c) fat-free rícotta cheese, room temperature
  • 2 large eggs, room temperature
  • 2 tsp. stevía
  • 2 límes, juíced and zested
  • 1 tsp. vanílla extract
Instant Pot Key Lime Cheesecake


  1. Add two cups of water to the ínstant Pot and ínsert steamer rack.
  2. ín a bowl wíth a hand míxer or wíth a fork stírríng vígorously, míx the rícotta. Add cream cheese and stevía. A líttle at a tíme, add líme juíce, líme zest, and vanílla. Lastly, add ín the eggs. The batter wíll be runny.
  3. Pour cheesecake ínto heatproof jars or a heatproof dísh. Cover tíghtly wíth alumínum foíl and place ínto ínstant Pot.
  4. Close and lock the líd wíth the valve set to SEALING. Set to MANUAL or CAKE on hígh for 15 mínutes. When tíme ís up, use the natural release method for 10 mínutes before turníng the valve to VENTING.
  5. Remove and place on a coolíng rack. Remove foíl and let cool for an hour. Then, place ín the frídge and let chíll for about 4 hours before servíng.

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