Crustless Berry Cheesecake
12 servings, 30-60 min, blackberries and strawberries, contributed, cook 40 min, cream cheese, dessert, easy, eggs, I Love My Instant Pot Keto Diet by Sam Dillard, keto, low carb, modern, powdered erythritol, prep 10 min, pressure cook, sour cream, vanilla extract, water
Ingreadient
- 16 ounces cream cheese
- 1 cup powdered erythritol
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 2 eggs
- 2 cups Water
- 1/4 cup blackberries and strawberries
Direction
- In large bowl, beat cream cheese and erythritol until smooth. Add sour cream, vanilla, and eggs and gently fold until combined.
- Pour batter into 7-inch springform pan. Gently shake or tap pan on counter to remove air bubbles and level batter. Cover top of pan with tinfoil. Pour 2 cups of water into Instant Pot and place steam rack in pot.
- Carefully lower pan into pot. Press the Cake button and press the Adjust button to set heat to More. Set time for 40 minutes. When timer beeps, allow a full natural release. Using sling, carefully lift pan from Instant Pot and allow to cool completely before refrigerating.
- Place strawberries and blackberries on top of cheesecake and serve.
