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Name: Instant Pot Matcha Cheesecake
Prep time: 30 min
Total time: 1 h
Yield: 0
Cuisine: not set
Ingredients: 16 ounces cream cheese room temperature; 1/2 cup Swerve confectioners; 2 teaspoons coconut flour; 1/2 teaspoon vanilla extract; 2 tablespoons heavy whipping cream; 1 tablespoon matcha powder; 2 large eggs room temperature; 1/2 cup sour cream; 2 teaspoons Swerve confectioners; Sugar-free maple syrup

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INGREDIENTS

16 ounces cream cheese ; room temperature
1/2 cup Swerve confectioners
2 teaspoons coconut flour
1/2 teaspoon vanilla extract
2 tablespoons heavy whipping cream
1 tablespoon matcha powder
2 large eggs room temperature
1/2 cup sour cream
2 teaspoons Swerve confectioners
Sugar-free maple syrup

INSTRUCTIONS

See original recipe: https://www.ruled.me/instant-...

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NOTES

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Instant Pot Matcha Cheesecake

16 ounces cream cheese room temperature
1/2 cup Swerve confectioners 
2 teaspoons coconut flour 
1/2 teaspoon vanilla extract 
2 tablespoons heavy whipping cream 
1 tablespoon matcha powder 
2 large eggs room temperature 
1/2 cup sour cream 
2 teaspoons Swerve confectioners 
  Sugar-free maple syrup

Add the cream cheese, Swerve, coconut flour, vanilla extract, whipping cream, and matcha powder to a mixing bowl.Mix together until well combined. Add in the eggs one at a time.Pour the cheesecake batter into a well greased spring form pan. You will need a pan that is no larger than 6-7 inches so that it fits inside your Instant Pot.Pour 1 1/2 cups water into the bottom of your Instant Pot. Place the steam tray inside with the handles facing up (you will need these later.) Place the cheesecake on top of the tray then lock the lid and make sure that the valve is sealed.Pressure cook on high for 35 minutes then allow a 20 minute natural release.When you open the Instant Pot there may be some water on top of the cheesecake, just gently pat it off with a paper towel. A lot of the times I also find some cracks, but they are easily covered up with the sour cream topping.Mix the sour cream ans Swerve confectioners together. Spread it out over the top of the cheesecake.Allow the cheesecake to fully cool then store in the fridge for several hours before serving. Making this the day ahead is the best. I like to garnish the top with a sprinkle of matcha powder.Serve with a drizzle of sugar-free maple syrup. We have a recipe for a homemade version, but store bought is also great.

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Nutrition

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Serving Size: 1 recipe (851g)
Recipe Makes: 1

Calories: 2331
Calories from Fat: 1831 (79%)

Amt Per Serving		% DV

	Total Fat 203.4g	271 %
	Saturated Fat 114.4g	572 %
	Monounsaturated Fat 51.9g
	Polyunsanturated Fat 10g
Cholesterol 1399.1mg		431 %
Sodium 1791mg		62 %
Potassium 1274.5mg		34 %
Total Carbohydrate 78.9g		23 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 75.8g
Protein 56.2g		80 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2331

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