Lime Cheesecake

Print

Directions

• Preheat oven to 350º F. Prepare 7″ spring form pan: line bottom with parchment paper, spray with nonstick cooking spray (this helps the parchment paper stick to the side of the pan), and line sides with parchment paper that extends at least 1 1/2″ above the sides of the pan. Spray the parchment paper with nonstick cooking spray.
  
• To make the crust: combine the graham cracker crumbs, sugar, and melted butter. Press evenly into bottom and sides of spring form pan, going about 1/2 way up the sides of the pan. Bake for 10 minutes, until slightly browned. Allow to cool enough to touchg before adding filling.
• Beat the cream cheese until smooth and free of lumps, about 2-3 minutes on medium speed. Add the sour cream and mix until well-blended, about 1 minute on medium speed. Add the sugar and blend until smooth and sugar is not grainy, about 1-2 minutes on medium speed.
• Add the lime juice, lime zest, vanilla, and corn starch, and blend on medium low speed until well-combined, about 2 minutes.
• Add the eggs one at a time, and mix on medium low until each is incorporated. Finish by mixing gently by hand to make sure all of the egg is incorporated.
• Pour the filling into the cooled crust. Tap pan gently on the counter to bring any air bubbles to the top. If there are a lot of air bubbles, use a fork to smooth them out and then tap pan on counter again. Place the cooled crust on an electric pressure cooker trivet with handles.
• Prepare the instant pressure cooker by placing a liner in the cooker and a sealing ring in the lid. Pour 1 1/2 cups of water into the liner. Place the trivet with the pan on it in the pressure cooker. Make sure that the handles of the trivet are facing up.
• Pressure cook on high/normal for 30 minutes, and allow to release pressure completely naturally (usually at least 20 minutes). The cheesecake should be slightly wobbly for about an inch in the center, but set everywhere else.
• Lift the cheesecake out of the pressure cooker by the trivet handles. If there is condensation on the top of the cheesecake, gently blot with a paper towel, trying to not touch the cake while wicking away the water.
• Allow to sit at room temperature until cooled, about 2 hours. Loosely cover with foil and move to the refrigerator to cool until completely chilled, at least 4 hours and preferably overnight.
• To make the topping, beat the cream on medium high until it starts to thicken. Raise speed to high and beat until soft peaks form. Add the vanilla and mix in for 20 seconds, then add the powdered sugar. Continue to beat until firm peaks form. Watch carefully because it is really easy to overmix it at this point.
• Spread whipped cream evenly over the top of the cheesecake or pipe it evenly. If desired, zest a lime evenly over the top, being careful to not touch the whipped cream.