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Pressure-Cooker Lime Cheesecake

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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 Recipes Test Kitchen

Taste Recipes'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

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Test Kitchen Approved

Pressure-Cooker Lime Cheesecake

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Prep Time 20 min
Cook Time 50 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
Text Ingredients

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.

Nutrition Facts

1 piece: 292 calories, 18g fat (10g saturated fat), 88mg cholesterol, 187mg sodium, 30g carbohydrate (24g sugars, 0 fiber), 4g protein.

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