Pressure-Cooker Lime Cheesecake

Name: Pressure-Cooker Lime Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
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

TEST KITCHEN APPROVED

Total Time:Prep: 20 min. Cook: 50 min. + chilling

By Taste Of Home Editorial Team

Recipe by Joan Hallford, North Richland Hills, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 08, 2024

I love my pressure cooker and get a kick out of creating recipes for it. When I wanted to try a cheesecake, I did some research and put together my own version. Success! It not only was beautiful with no cracks but also tasted absolutely scrumptious. —Joan Hallford, North Richland Hills, Texas

TEST KITCHEN APPROVED

Pressure-Cooker Lime Cheesecake

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Yield:8 servings

Prep:20 min

Cook:50 min

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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

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Directions

1

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
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
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
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.