Lime Cheesecake Recipe
Ingredients :
3/4 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/4 cup sour cream
2 large eggs, lightly beaten, room temperature
2 to 3 teaspoons grated lime zest
1 tablespoon lime juice
1 teaspoon vanilla extract
Lime slices and whipped cream, optional
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.
in a small bowl, combine cracker crumbs and sugar. Stir in melted butter.
Press onto the bottom and up the sides of prepared pan. Place in freezer.
Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in
sour cream, lime peel, 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.
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.
Loosen sides from pan with a knife. Refrigerate overnight, covering when
cooled. To serve, remove rim from springform pan. If desired, garnish with whipped
cream and lime.
Nutrition Facts :
1 slice: 292 calories, 18g fat (10g saturated fat), 88mg cholesterol,
187mg sodium, 30g carbohydrate (24g sugars, 0 fiber), 4g protein.
