Name: Pressure-Cooker Lime Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 3/4 cup graham cracker crumbs -; 1 tablespoon sugar -; 3 tablespoons butter, melted -; Filling: -; 2 packages (8 ounces each) cream cheese, softened -; 3/4 cup sugar -; 1/4 cup sour cream -; 2 to 3 teaspoons grated lime zest -; 1 tablespoon lime juice -; 1 teaspoon vanilla extract -; 2 large eggs, room temperature, lightly beaten -; Optional: Lime slices and whipped cream -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooker Lime Cheesecake

1. 3/4 cup graham cracker crumbs -

2. 1 tablespoon sugar -

3. 3 tablespoons butter, melted -

4. Filling: -

5. 2 packages (8 ounces each) cream cheese, softened -

6. 3/4 cup sugar -

7. 1/4 cup sour cream -

8. 2 to 3 teaspoons grated lime zest -

9. 1 tablespoon lime juice -

10. 1 teaspoon vanilla extract -

11. 2 large eggs, room temperature, lightly beaten -

12. Optional: Lime slices and whipped cream -

How to cook deliciously - Pressure-Cooker Lime Cheesecake

1. Stage

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.

2. Stage

In a small bowl, combine cracker crumbs and sugar. Stir in melted butter. Press onto the bottom and up the side of prepared pan. Place in freezer. Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, lime zest, 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.

3. Stage

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.

4. Stage

Loosen side from pan with a knife. Refrigerate overnight, covering when cooled. To serve, remove rim from springform pan. If desired, garnish with lime slices and whipped cream.