Instant Pot Antioxidant-Rich Matcha Cheesecake

by

Casey Thaler

POSTED Fri, December 13, 2019

Serves

8

Total Time

30 MINS

Calories

221

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...

recipe-image

    INGREDIENTS


  • Cream cheese icon
    Cream cheese

    454 g (about 2 cups)softened

  • Almond flour icon
    Almond flour

    1 tablespoon (about 6.45 g)

  • Heavy cream icon
    Heavy cream

    3 tablespoons (about 45 g)

  • Matcha powder icon
    Matcha powder

    1 tablespoon (about 9 g)

  • Vanilla extract icon
    Vanilla extract

    ½ teaspoon (about 2.2 g)

  • Egg icon
    Egg

    2 (about 100 g)

  • Powdered erythritol icon
    Powdered erythritol

    ¾ cup (about 160.8 g)

  • Sour cream icon
    Sour cream

    ½ cup (about 120 g)room temperature

  • Water icon
    Water

    2 tablespoons (about 30 g)

    METHOD


  • 1. Add cream cheese, almond flour, heavy cream, matcha powder, vanilla extract and egg to a clean large mixing bowl
  • 2. Mix thoroughly
  • 3. Transfer content of large mixing bowl to springform pan
  • 4. Cover loosely with foil
  • 5. Add water to the inner pot
  • 6. Place a clean rack in the inner pot
  • 7. Place the springform pan on the rack
  • 8. Close and lock the lid and turn the steam release handle to Sealing
  • 9. Pressure cook - Manual, High, 25 min
  • 10. Natural release - 10 min
  • 11. Release pressure - Quick venting
  • 12. Remove springform pan
  • 13. Let cool - 30 min
  • 14. Refrigerate - approx 45 min
  • 15. Remove foil
  • 16. Add powdered erythritol and sour cream to a clean small bowl
  • 17. Mix until smooth
  • 18. Spread topping on cake
  • 19. Serve

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