Super quick and easy cheesecake recipe for one. Honestly after trying it, I wouldn't make this. The egg to cream cheese ratio is completely off and it turns into a strange egg dish rather than a proper cheesecake. Consider yourself warned!
Quantity
0
Quantity Unit
Prep Time (minutes)
5
Cook Time (minutes)
50
Ready In (minutes)
55
Ingredients
Amount
Measure
Ingredient
1
large
eggs
6
ounce
cream cheese
1/8
teaspoon
Powdered stevia
1/4
teaspoon
vanilla extract
Steps
Sequence
Step
1
Soften cream cheese and add vanilla and egg and whip until combined. Pour into small ramekin. Cover ramekin with paper towel and wrap ramekin with aluminum foil. The paper towel is there to absorb moisture. Set on rack inside inner pot and add 1.5 cups of water into the pot. Cover the pot and set for 36 minutes on high.
2
When the timer goes off allow it to naturally release for 18 minutes and then do quick release for the rest. Remove carefully and let cool on rack the refrigerate prior to eating.
