Chocolate Chip Cheesecake
15-30 min, 5 - 6 servings, contributed, cook 25 min, dessert, easy, eggs, full-fat cream cheese, gluten free, modern, prep 5 min, pressure cook, sugar-free chocolate chips, swerve, The Essential Keto Instant Pot Cookbook by Casey Thaler, vanilla extract
Ingreadient
- 16 ounces full-fat cream cheese
- 1/2 cup Swerve
- 2 eggs
- 4 tsp vanilla extract
- 5 tbsp sugar-free chocolate chips
Direction
- Combine cream cheese, Swerve, eggs, and vanilla together in a large bowl, and mix thoroughly. Pour mixture in a well-greased springform pan, then cover with aluminum foil.
- Pour 2 cups of filtered water into the Instant Pot, then insert the trivet, placing your covered pan on top. Move the valve to Sealing and close the lid.
- Use Manual/Pressure Cook mode, to set the timer for 25 minutes, at high pressure. Let pressure naturally disperse. Then remove pan and let cool for 30 minutes. Refrigerate until completely chilled, about 45 minutes.
- Take the cheesecake from the refrigerator, and remove the foil. Sprinkle and evenly distribute the chocolate chips over the top of the cake, slice, serve, and enjoy!
