Step 1

Prepare all ingredients for making extra quick and easy keto cheesecake.

Step 2

Mix all of the ingredients together

Step 3

Prepare the baking dish covered from inside and bottom with parchment paper

Step 4

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

Step 5

Prepare the aluminium sling for easy handling as per video

Step 6

Place it into the Instant Pot filled with 2 cups or water and switch the Pressure Cooker on High for 20 minutes

Step 7

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

Step 8

Prepare a double boiler and bring water to boil

Step 9

Reduce the temperature, so boiling is not extreme and add mixing bowl on top. (see video)

Step 10

Add syrup and egg white into the bowl and with hand-mixer keep mixing until fluffy white consistency appears

Step 11

Keep mixing 3-4 minutes, until you see that the consistency is not changing anymore

Step 12

Remove from the boiler and immediately add into the stand mixer and mix it on high until you get a stiff peak

Step 13

Once completely stiff, add the mixture into the piping bag

Step 14

When you are ready to serve, take out the cake from the fridge and prepare your icing bag

Step 15

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.

Step 16

Once the whole top is covered and you still have icing left, cover the sides of the cake as well

Step 17

Optional: Take the Fire Torch and from few centimetres fire it onto the tips of the icing to achieve the rustic brown burnout tips.

Step 18

Bon appetit