Pressure-Cooker Lime Cheesecake
I love my pressure cooker and enjoy trying new recipes. I had been wanting to make an Instant Pot cheesecake, so I did a lot of research and finally came up with this recipe. It's a winner! The finished cheesecake was not only beautiful with no cracks, but absolutely delicious. —Joan Hallford, North Richland Hills, Texas
Total TimePrep: 20 min. Cook: 1 hour 15 min.
- 3/4 cup graham cracker crumbs
- 1 tablespoon sugar
- 3 tablespoons butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 1/4 cup sour cream
- 2 large eggs, lightly beaten, room temperature
- 2 to 3 teaspoons grated lime zest
- 1 tablespoon lime juice
- 1 teaspoon vanilla extract
- Lime slices and whipped cream, optional
- Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square). Wrap securely around pan.
- in a small bowl, combine cracker crumbs and sugar. Stir in melted butter. Press onto the bottom and up the sides of prepared pan. Place in freezer. Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, lime peel, lime juice and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Cover pan with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the pan onto the trivet.
- Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove springform pan. Let stand 10 minutes. Remove foil from pan. Cool cheesecake on a wire rack 1 hour.
- Loosen sides from pan with a knife. Refrigerate overnight, covering when cooled. To serve, remove rim from springform pan. If desired, garnish with whipped cream and lime.