Instant Pot Key Lime Cheesecake Recipe - cooking with joy

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Plain yogurt is lower in calories and adds a tangy flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

key lime juice

🥗Healthier: regular lime juice

💰Cheaper: bottled lime juice

Regular lime juice is more accessible and less expensive.

Preheat the oven to 325°F (163°C).

In a bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed.

Press the crumb mixture into the bottom of a springform pan to form the crust.

Bake the crust for 10 minutes until lightly golden, then remove from the oven to cool.

In a large mixing bowl, beat cream cheese until smooth and creamy.

Add sugar and continue to beat until well combined and fluffy.

Mix in eggs one at a time, ensuring each is fully incorporated before adding the next.

Add key lime juice, sour cream, vanilla extract, lime zest, and salt; mix until smooth.

Pour the cream cheese mixture over the cooled crust in the springform pan.

Bake for 50-60 minutes, or until the center is set but slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.

Before serving, top with whipped cream and key lime slices.

Cooking Techniques

Spice Level:

Allergens