Instant Pot Key Lime Cheesecake
User Reviews
5
21 reviews
Excellent
Instant Pot Key Lime Cheesecake
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Instant Pot Key Lime Cheesecake is creamy, refreshing, sweet but tangy, and so easy to prepare using the pressure cooker!
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Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 5 tablespoons butter unsalted, melted
Batter:
- 2 8- ounce cream cheese at room temperature, packages quantity not specified
- 3/4 cup granulated sugar white
- 1 tablespoon cornstarch
- 3 egg large, at room temperature
- 1/2 cup heavy cream at room temperature
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- lime juice juice of 2 limes
- lime zest of 2
Topping:
- Whipped Cream
- lime slices
Instructions
Cheesecake Crust:
- Lightly coat a 7x3-inch springform pan with nonstick spray and set aside.
- Add all the crust ingredients to a large bowl and stir until well combined.
- Press the mixture into the prepared springform pan. Press the crust and try to line the sides about to the middle of the pan edges.
- Freeze for at least 20 minutes.
Cheesecake Batter:
- In a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed.
- Add the sugar and cornstarch and continue beating until well combined. Scrape the sides and bottom of the bowl.
- Add the eggs one at a time and beat after each addition until well combined.
- Add heavy cream, sour cream, vanilla extract, lime juice, and lime zest. Beat until just combined.
- Remove crust from freezer and pour cheesecake batter mixture into the prepared pan. Cover the top with foil.
Cook:
- Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
- Gently transfer the cheesecake pan on top of the trivet.
- Select manual setting and adjust the pressure to high. Set time to 30 minutes. You can do 35 minutes for a denser cheesecake.
- When finished cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes.
- Carefully open the pot and transfer cheesecake to a cooling rack. Let it cool for 1 hour, after which run a paring knife around the edges.
- Transfer cheesecake to the refrigerator for at least 6 hours or overnight.
- Garnish with whipped cream and lime slices before serving.
Nutrition Information
Show Details
Calories
433kcal
(22%)
Carbohydrates
38g
(13%)
Protein
8g
(16%)
Fat
28g
(43%)
Saturated Fat
16g
(80%)
Cholesterol
142mg
(47%)
Sodium
297mg
(12%)
Potassium
138mg
(3%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
1026IU
(21%)
Calcium
103mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 142mg | 47% |
| Sodium | 297mg | 12% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 1026IU | 21% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
21 reviews
Excellent
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