Yield: 6 servings
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients:
- ¼ cup plus 1 teaspoon Truvia
- 8 ounces cream cheese, softened
- 1/3 cup Ricotta cheese
- 1 teaspoon grated fresh lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon extract
- 2 organic eggs
- 2 tablespoons sour cream
Directions:
1. In a bowl, add ¼ cup of Truvia and remaining ingredients except the eggs and sour cream and with a mixer beat on high speed until smooth.
2. Add eggs and beat on low speed until well combined.
3. Transfer the mixture into a six-inch greased spring-form pan evenly.
4. With a piece of foil, cover the pan.
5. In the bottom of the Instant Pot, arrange a steamer trivet and pour in two cups of water.
6. Place the spring-form pan on top of the trivet.
7. Secure the lid and place the pressure valve to the “Seal” position.
8. Select “Manual” and cook under “High Pressure” for about 30 minutes.
9. Select “Cancel” and carefully do a “Natural” release.
10. Remove the lid and transfer the pan onto a wire rack.
11. Set aside to cool slightly.
12. Meanwhile, in a small bowl, add sour cream and remaining Truvia and beat until well combined.
13. Spread cream mixture on the warm cake evenly.
14. Refrigerate for about 6-8 hours before serving.
15. Cut into desired sized slices and serve.
Nutrition Information per Serving:
Calories: 183
Fat: 16.6 grams
Carbohydrates: 5.3 grams
Protein: 6.5 grams
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