Using two separate recipes, I decided to combine both – a crust from one and the filling from another to create what, hopefully, will become a regular dessert around here.

You’ll need an Instant Pot for this recipe.

For the filling:

• 16 oz wt. cream cheese (2 standard 8 oz wt. bricks), softened to room temperature
• 2/3 cup powdered erythritol sweetener (4 oz wt.)
• 2 large eggs, room temperature
• 1/4 cup heavy whipping cream, room temperature
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract

Crust

• 100 g walnuts
• 1 tsp granulated sweetener of choice or more to your taste
• 2 tbsp butter

Compote

• 12 ounces frozen raspberries (I went with Cherries), thawed with the juice
• 1/4 cup swerve confectioners (or powdered erythritol)
• 1 tablespoon fresh lemon juice
• 1/4 cup water

Preparation

• Remove cold ingredients (cream cheese, eggs, heavy cream) from the refrigerator and allow them to warm to room temperature. Start this 30 minutes before proceeding with the rest of the recipe.
  
• Prepare a steam rack or the trivet that came with your pressure cooker, ideally with lifting handles.
  
• Prepare an aluminum 6-inch round cheesecake pan (I used a 7-inch and added a few more walnuts, additional sweetener and butter – I used Swerve as the sweetener for the crust) with removable bottom or springform pan. Line the bottom and sides of the pan with separate pieces of parchment paper.

Making the crust:

• Add the crust ingredients to a food processor. Pulse the walnuts for about 15-30 seconds until they are broken into small pieces. 
  
• Scoop the walnut crust into a 7-inch round cheesecake pan. Use a spoon to spread the walnuts around and cover the bottom of the pan. Then press the walnut using glass or bowl with a flat bottom to compact the crust. Any holes will fill in while doing this.
  
• Place the crust in the freezer for at least 10 minutes while you make the cheesecake filling.

Make the filling:

• Add cream cheese and erythritol to a large bowl. Use a hand mixer to beat on low speed until well-mixed, about 1 minute.
  
• Add heavy cream, lemon juice, and vanilla extract. Beat on low speed until smooth, about 30 seconds.
  
• Add eggs one at a time, beating on low speed until just combined, about 30 seconds each. Don’t overmix the eggs.
  
• Remove the pan with chilled crust from the freezer. Pour the batter over the crust, careful not to leave trapped air gaps. Flatten the surface using a spatula.

Cook and cool:

• Add 1 cup of water to the bottom of the pressure cooker. Place the trivet over the water, with its handles resting on the sides of the pot. Place the cheesecake pan on top of the trivet.
  
• Secure and seal the lid. Cook for 30 minutes at high pressure, followed by a 15 minute natural release. Manually release any remaining pressure by gradually turning the release knob to its venting position.
  
• Carefully lift the lid to avoid dripping condensation on the cheesecake. The top of the cheesecake should be jiggly but not liquid. If needed, use a paper towel to carefully dab at the cheesecake to absorb any condensation on its surface. Turn off the pressure cooker.
  
• Let the cheesecake cool uncovered in the pressure cooker. After about an hour, lift it from the pot using the trivet’s handles to continue to cool on the countertop.
• After it has cooled, loosely drape a paper towel over the cheesecake pan and refrigerate for at least 24 hours. Do not seal tightly because the cheesecake needs to dehydrate.
  
• Carefully remove the chilled cheesecake from the pan. Peel off the parchment paper. Slice and serve.

Make the compote:

• Mix the fruit, Swerve, lemon juice and water
• Cook over medium heat for 8-10 minutes
• The sauce should thicken as it cooks.
• You can add a very very small bit of xantham or guar gum to thicken the sauce if you really need it.