Cut out a round shape of parchment paper slightly larger than a 6 x 3" inch springform pan. Place the parchment paper at the bottom of the pan. The paper should fold up beyond the bottom of the pan to the sides of the pan. Cover the outside bottom of the pan with a sheet of tin foil to keep water from seeping into the cheesecake. Set aside.
Using a stand mixer or electric hand mixer on medium speed and blend cream cheese, heavy cream, ⅔ cup powdered sweetener, lemon juice, vanilla extract, and lemon zest. Blend until creamy but still thick.
Add eggs, one at a time, gently mixing on low until combined without over beating the eggs.
Pour the cheesecake filling into the springform pan. Place a paper towel over the top of the pan and wrap a sheet of aluminum foil over the top of the paper towel to hold the foil in place. Set aside.
Pour 1½ cups water into the inner pot of the Instant Pot. Lower the steamer rack in the water with the handles up.
Fold a 20-inch long piece of aluminum foil lengthwise into thirds to create a sling for easier removal of the pan. Place the cheesecake pan in the center of the foil sling and grasp sides to gently lift and lower the pan onto the rack in the Instant Pot. Leave the sling in the pot.
Close and lock the lid on the Instant Pot. Turn the pressure valve handle to Sealing. Select Pressure Cooker (Manual) on High Pressure. Set the timer for 40 minutes.
While cheesecake is cooking, in a medium-size bowl whisk sour cream and 1 tablespoon powdered sweetener until blended and set aside.
Once cooking time is complete, use the Natural Release method for 20 minutes and then do a quick release of any remaining pressure.
Remove the lid and carefully grasping the sling handles, lift the cheesecake out of the Instant Pot. Remove the foil and paper towel from the top of the pan. If water has accumulated on top of the cheesecake, gently blot it with a paper towel.
While cheesecake is still warm (It’s okay if the center looks a little jiggly & less firm), spread the sour cream topping over it. Let the cheesecake cool to room temperature.
Cover the cheesecake pan with aluminum foil and refrigerate for 9 hours or overnight.
Carefully and gently release the outer spring ring of the springform pan.
Slice into eight slices, garnish with strawberry slices and serve.
*all nutritional data are estimates based on the products I used*Yield: 8 slices, Servings: 8, Serving Size: 1 slice, Net Carbs per Slice: 4g, Amounts per Serving-