Best 2 Pressure Cooker Lime Cheesecake Recipes

Indulge in the delightful harmony of tangy lime and velvety cheesecake with our curated collection of pressure cooker lime cheesecake recipes. These culinary masterpieces seamlessly blend the vibrant zest of lime with the creamy richness of cheesecake, resulting in a symphony of flavors that will tantalize your taste buds. Embrace the convenience of using a pressure cooker to achieve a perfectly cooked cheesecake, saving you time and effort without compromising on taste. Explore our diverse range of recipes, from the classic New York-style lime cheesecake to innovative creations like the key lime cheesecake and the lime swirl cheesecake. Each recipe is meticulously crafted to guide you through the process of creating a stunning and delicious dessert that will impress your family and friends.

Let's cook with our recipes!

PRESSURE-COOKER LIME CHEESECAKE

Pressure-Cooker Lime Cheesecake image

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

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

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

Steps:

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 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., 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 lime slices and whipped cream.

Nutrition Facts : Calories 292 calories, Fat 18g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 187mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.

PRESSURE-COOKER PEACHY SUMMER CHEESECAKE

Pressure-Cooker Peachy Summer Cheesecake image

This is a cool and always refreshing dessert that is fancy enough to take to a gathering. You can make this ahead of time and freeze it. Make sure you wrap it well so it's airtight, and add the peaches and whipped cream only after it thaws. -Joan Engelhardt, Latrobe, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 package (8 ounces) reduced-fat cream cheese
4 ounces fat-free cream cheese
1/2 cup sugar
1/2 cup reduced-fat sour cream
2 tablespoons unsweetened apple juice
1 tablespoon all-purpose flour
1/2 teaspoon vanilla
3 large eggs, room temperature, lightly beaten
2 medium ripe peaches, peeled and thinly sliced

Steps:

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 large bowl, beat cream cheeses and sugar until smooth. Beat in sour cream, apple juice, flour 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 30 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. Serve with peaches.

Nutrition Facts : Calories 262 calories, Fat 12g fat (7g saturated fat), Cholesterol 124mg cholesterol, Sodium 342mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 12g protein.

Tips:

Make sure your cream cheese is at room temperature before you start. This will help it mix smoothly and prevent lumps.
Use fresh lime juice for the best flavor. If you don't have fresh limes, you can use bottled lime juice, but it won't be as flavorful.
Don't overmix the cheesecake batter. Overmixing can make the cheesecake tough.
Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
Cool the cheesecake completely before serving. This will help it set properly.

Conclusion:

This pressure cooker lime cheesecake is a delicious and easy-to-make dessert. It's perfect for any occasion, and it's sure to be a hit with your friends and family. With its creamy texture, tangy lime flavor, and graham cracker crust, this cheesecake is sure to satisfy your sweet tooth. So next time you're looking for a special dessert, give this pressure cooker lime cheesecake a try. You won't be disappointed!