Antioxidant-Rich Matcha Cheesecake

By: The Essential Keto Instant Pot Cookbook by Casey Thaler

Matcha is one of the more popular new trends to emerge in recent years, as it has numerous reported health benefits. This Instant Pot cheesecake features all the benefits of matcha, and is also wonderfully easy to make. Sprinkle with any number of keto-friendly toppings (like nuts, or ground cinnamon) to add even more flavor.

Cuisine

Modern

Course

Dessert

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free

Cooking Technique

Pressure Cook

Keywords

15-30 min, 8 servings, blanched almond flour, contributed, cook 25 min, dessert, easy, eggs, full-fat cream cheese, gluten free, heavy cream, matcha powder, modern, prep 5 min, pressure cook, sour cream, swerve, The Essential Keto Instant Pot Cookbook by Casey Thaler, vanilla extract

Prep Time

5 min

Cook Time

25 min

Servings

8 servings

Ingredients

16 oz full-fat cream cheese
3 tsp blanched almond flour
3 tbsp heavy cream
2 eggs
1 tbsp matcha powder
1/2 tsp vanilla extract
2/3 cup Swerve
1/2 cup sour cream

Instructions

Combine the cream cheese, almond flour, heavy cream, eggs, matcha powder, and vanilla in a large bowl. Mix thoroughly. Place mixture in springform pan, then loosely cover with aluminum foil.
Pour 2 cups filtered water into Instant Pot, then add trivet, placing the springform pan atop the rack. Move the valve to Sealing and close the lid of the Instant Pot.
Set to Manual/Pressure Cook, and let cook for 25 minutes at high pressure. Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.
Remove pan, and let cool for 30 minutes. Then refrigerate for at least 45 minutes (a few hours is preferable).
Remove foil. Mix together the Swerve and sour cream in a small bowl, then spread evenly on the cake before serving. Store any remaining cheesecake in the refrigerator.

Notes