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Instant Pot Key Lime Cheesecake Recipe

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Instant Pot Key Lime Cheesecake Recipe Lime cheesecake, Key lime cheesecake, Recipes
Instant Pot Key Lime Cheesecake Recipe Lime cheesecake, Key lime cheesecake, Recipes from www.pinterest.com

Description

This recipe for Instant Pot Key Lime Cheesecake will have your guests asking for seconds! It's a creamy, delicious cheesecake that is sure to be a hit with your family and friends. It's an easy to make dessert that takes just a few ingredients and is ready in no time. This recipe uses the Instant Pot to make a perfectly cooked cheesecake that is light and creamy. The tartness of the key lime pairs perfectly with the sweetness of the cheesecake. This is a great dessert to make for a special occasion or just a fun night in with friends.

Prep Time

The total prep time for this recipe is 25 minutes. It takes 10 minutes to prepare the ingredients and 15 minutes to make the cheesecake.

Cook Time

The cook time for this recipe is 50 minutes. The Instant Pot will pressure cook the cheesecake for 40 minutes and then the cheesecake will need to cool for 10 minutes before serving.

Ingredients

  • Crust:
    • 1 cup graham cracker crumbs
    • 3 tablespoons melted butter
    • 1/4 cup sugar
  • Filling:
    • 2- 8oz packages cream cheese, softened
    • 1/2 cup sugar
    • 2 tablespoons all-purpose flour
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 1/2 cup key lime juice
    • 1 tablespoon lime zest
  • Topping:
    • 1/2 cup sour cream
    • 2 tablespoons key lime juice
    • 2 tablespoons sugar

Instructions

  1. To make the crust: Preheat the oven to 350 degrees F. Spread the graham cracker crumbs on a parchment lined baking sheet and bake for 5 minutes, stirring occasionally. Transfer to a bowl and mix in the melted butter and sugar. Press the mixture into the bottom of a 9-inch springform pan and set aside.
  2. To make the filling: Place the cream cheese, sugar, flour, and vanilla extract in a large bowl and beat with an electric mixer until light and fluffy. Add the eggs one at a time, beating until just combined. Pour in the key lime juice and lime zest and mix until combined. Pour the filling into the prepared crust.
  3. To cook the cheesecake: Place the springform pan into the Instant Pot and pour 1 cup of water into the bottom of the pot. Place the lid on the Instant Pot and set the valve to the sealed position. Set the Instant Pot to manual high pressure for 40 minutes. When the time is up, quick release the pressure and open the lid.
  4. To make the topping: In a medium bowl, mix together the sour cream, key lime juice, and sugar until smooth. Spread the topping over the top of the cheesecake and refrigerate until chilled, at least 4 hours.
  5. Serve chilled and enjoy!

Equipment

  • Instant Pot
  • 9-inch springform pan
  • Parchment paper
  • Large bowl
  • Electric mixer
  • Medium bowl

Notes

You can use either regular lime juice or key lime juice in this recipe. You can also use store-bought graham cracker crumbs or make your own by crushing graham crackers in a food processor. Be sure to let the cheesecake cool for at least 4 hours before serving for the best results.

Nutrition: Per Serving

  • Calories: 459
  • Fat: 28.7g
  • Carbohydrates: 43.2g
  • Protein: 6.3g
  • Sugar: 25.3g

Recipe Tips

  • If you are short on time, store-bought graham cracker crumbs can be used in the crust.
  • You can use either regular lime juice or key lime juice in this recipe.
  • Be sure to let the cheesecake cool completely before serving.
  • This cheesecake can be stored in the refrigerator for up to 3 days.
  • You can top the cheesecake with fresh whipped cream or your favorite topping.

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