Antioxidant-Rich Matcha Cheesecake


  • 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
  • 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.
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