First you need this. I've heard you can make meatloaf in this type of pan as well. I haven't tried it yet.
The simplified instructions.
- 2 - 8oz pks of Cream Cheese - room temp
- 2 Cups + 2 tablespoons of Swerve - I used confectioners type because that's what I had. Recipe said Granular
- 1/2 tsp Vanilla extract
- 3 Eggs Room Temp
- 1/4 Cup Heavy Whipping Cream
Prepare pan - line inside of pan with parchment paper keep from leaking (I didn't do this the first time and it was fine). Put foil on the bottom of the outside of the pan (I did do this the first time). Lightly grease inside.
Mix Cream Cheese, Vanilla, Swerve, and Whipping Cream. Add eggs one at a time and mix just enough - don't over beat.
Pour mixture into pan. Lay a paper towel on top not touching the mixture and cover with foil.
Put 1.5 cups of water in pot. Put in the metal steamer rack. Place pan on top. Some people create a "sling" with foil to help pull it out. I did for the 2nd and not the first. It didn't seem much easier with. Place pan on top.
Set Instant Pot to Manual 38min High Pressure. When done let pressure release on it's own (natural pressure release) for 18min.
Refrigerate for 8-24 hours.
I put sugar free caramel and cool whip on top. SO good!
If you don't have an instant pot, I have this one. I got it on sale during Prime Day which is coming up on July 11, 2017 this year.
Affiliate links from Amazon.