Keto Lemon Cheesecake with Sugar-Free Meringue

Keto Lemon Cheesecake with Sugar-Free Meringue

Extra quick and easy, our No-Base Instant Pot Keto Lemon Cheesecake with Sugar-Free Meringue is rich in flavors and super creamy with that perfect slightly sour lemon aftertaste. Fully Low-Carb, Gluten-Free, Grain-Free, Diabetic Friendly and, of course, Sugar-Free, this lemon cheesecake is made with only 4 ingredients plus meringue and baked in 20 minutes.

Course Cakes

Cuisine International

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Prep Time 20

Cook Time 20

Additional Time 8

Total Time 8 40

Servings

Calories 49kcal

Author Zuzana Paar

Equipment

Ingredients

Lemon Cheesecake

2 Cups Greek Yogurt
1/2 Cup Sweetener
Juice from Half Lemon
2 Eggs

Sugar-Free Swiss Meringue icing:

1/2 Cup Simple Syrup liquid
1 Egg White

US Customary - Metric

Instructions

Lemon Cheesecake

Prepare all ingredients for making extra quick and easy keto cheesecake.
Mix all of the ingredients together
Prepare the baking dish covered from inside and bottom with parchment paper
Place the mixture in and cover tightly with aluminium foil together with dry tissue underneath. Please read the post above with full instructions. Make sure, the top of the baking dish is properly tightly closed
Prepare the aluminium sling for easy handling as per video
Place it into the Instant Pot filled with 2 cups or water and switch the Pressure Cooker on High for 20 minutes
Once the Cheesecake is baked, take it out of the Instant Pot, let it cool a bit and replace the paper towel with dry one to take more moisture out. Close it again with aluminium foil and place it into the fridge for 4-8 hours, best overnight

Sugar-Free Swiss Meringue Icing:

Prepare a double boiler and bring water to boil
Reduce the temperature, so boiling is not extreme and add mixing bowl on top. (see video)
Add syrup and egg white into the bowl and with hand-mixer keep mixing until fluffy white consistency appears
Keep mixing 3-4 minutes, until you see that the consistency is not changing anymore
Remove from the boiler and immediately add into the stand mixer and mix it on high until you get a stiff peak
Once completely stiff, add the mixture into the piping bag

Assembly:

When you are ready to serve, take out the cake from the fridge and prepare your icing bag
As per the video or fully explain steps above in the post, start piping the Sugar-Free Swiss Meringue icing onto the keto lemon Cheesecake starting from the outer side.
Once the whole top is covered and you still have icing left, cover the sides of the cake as well
Optional: Take the Fire Torch and from few centimetres fire it onto the tips of the icing to achieve the rustic brown burnout tips.
Bon appetit

Video

Notes

Parchment Paper - line your baking pot with Parchment Paper from inside and on the sides
Aluminum Foil - once you place the mixture into the baking dish, ensure you tightly close it with aluminum foil.
Sling - do not forget to make a sling out of aluminum foil.
Set overnight - before serving, it is best to keep your cheesecake overnight in the fridge.

Piping tip - If you do not have the tip or a piping bag, that is not a problem. Take a Ziploc bag or any bag and cut the small tip at the end with scissors. You will get almost the same results.
Keto Cheesecake cupcakes - make cupcakes using the same steps apart from filling your batter into a single-serve silicone cupcake top. Placed onto the standing rack in your Instant pot and cook.

Nutrition