Gluten Free Chocolate Chip Cheesecake

Keto friendly and gluten-free! This cheesecake is much healthier as it cuts out all the sugar and carbs. Just 5 ingredients means you can make it easily. With a bit of time to set in the fridge and you have a delicious dessert to share.
 

Ingredients:
 
450g full-fat cream cheese softened
1/2 cup Sweetly substitute @sweetlysays
2 eggs
4 tsp vanilla extract
 
Topping
5 tbsp sugar-free chocolate chips
 
Method:
 
Combine cream cheese, sweetly, eggs, and vanilla together in a large bowl, and mix gently all together, but do not over mix. Pour mixture in a well-greased springform pan, then cover with aluminium foil.
 
Pour 2 cups of filtered water into the Instant Pot, then insert the trivet, placing your covered pan on top. Move the valve to Sealing and close the lid.
 
Use  Pressure Cook on High for 30 minutes.  Use a Natural Pressure Release.  Open lid and remove pan carefully (avoid getting condensation on the cheesecake).  Set aside and let sit for 30 minutes. Refrigerate until completely chilled, about 1 hour.
 
Take the cheesecake from the refrigerator, and remove the foil. Sprinkle and evenly distribute the chocolate chips over the top of the cake, slice, serve, and enjoy!