Key Lime Cheesecake
Course: Dessert. Cuisine: American. Keywords: cheesecake, cream cheese, instant pot, lime. Prep Time 15 minutes, Cook Time 45 minutes, cooling 8 hours 40 minutes, Total Time 1 hour. 6 servings, 611 kcal. Author: Cindy.
⏱️ Prep: 15 min🍳 Cook: 45 min
Nutrition
611
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 1 cup | 240 ml | graham cracker crumbs |
| 3 tbsp | 45 ml | butter, melted |
| 16 oz | 455 g | cream cheese, softened to room temperature |
| 2 tsp | 10 ml | flour |
| 1/2 cup | 120 ml | sugar |
| 2 tsp | 10 ml | vanilla |
| 1 | zest of lime | |
| 2 | eggs | |
| 1 | egg yolk | |
| 2 tbsp | 30 ml | heavy whipping cream |
| 3 tbsp | 45 ml | Key lime juice |
| 3/4 cup | 180 ml | heavy whipping cream, for topping |
| 2 tbsp | 30 ml | sugar, for topping |
| 1 | zest of lime, for topping | |
| 10 | thin lime slice halves |
Instructions
For Crust:
- Spray a 6-inch springform pan with non-stick spray and set aside. In a small bowl combine graham cracker crumbs and melted butter and stir together with a fork. Press firmly into the bottom of the sprayed springform pan, then set aside.
For Cheesecake Filling:
- With an electric mixer beat together cream cheese, flour, sugar, vanilla and the zest of one lime, scraping sides and bottom to ensure all ingredients are mixed well (to avoid lumps). Add eggs one at a time and then the egg yolk. Beat until just combined. Mix in Key Lime Juice (if you can't find Key Lime Juice, substitute lime juice) and whipping cream until just combined. Pour over the crust. Tap the pan gently on the countertop a few times to get rid of any large air bubbles.
Cooking:
- Add 1.5 cups water to the pressure cooker insert. Place the trivet in the bottom of the insert. Lay a dry paper towel over the top of the springform pan and then wrap tightly with aluminum foil. Place the pan in the pressure cooker using a sling. Lock the lid in place and cook at high pressure for 37 minutes. Once cooking is completed, let pressure release naturally for 18 minutes.
- Carefully remove from the pressure cooker and remove the foil and paper towel. Set on a wire rack and cool for 10 minutes. Then carefully run a sharp paring knife around the perimeter (between cheesecake and pan edge). Let cool for 20-30 minutes and then release the springform pan edge. Cover lightly and refrigerate overnight.
Topping:
- Using a large spatula, remove the springform pan bottom from the cheesecake and place the cheesecake on a serving platter. Place whipping cream and sugar in a mixing bowl and whip until stiff. Fold in the zest of 1/2 of a lime (keep the remaining 1/2 to zest over the top for presentation).
- Place the whipping cream in a piping bag with a large open star tip and pipe onto the top of the cheesecake, then zest the remaining half of lime over the top of the whipped cream and center of the cheesecake. Place lime slice halves around the perimeter equidistant apart by sliding gently into the whipped cream.
- Refrigerate (covered) until ready to serve. Enjoy!