Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, instant pot lemon-lime cheesecake. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Instant Pot Lemon-Lime Cheesecake is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Instant Pot Lemon-Lime Cheesecake is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook instant pot lemon-lime cheesecake using 15 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Instant Pot Lemon-Lime Cheesecake:

1. Make ready For the CRUST
2. Get 3/4 cup graham crackers crumbs (about 8 crackers)
3. Get 3 tbsp butter, melted
4. Prepare 1 tbsp brown sugar
5. Take pinch salt
6. Get For the FILLING
7. Prepare 16 oz cream cheese, softened (very soft)
8. Get 2/3 cup granulated sugar
9. Make ready 1/3 cup heavy cream or sour cream (full fat Greek Yogurt also works)
10. Make ready 2 tbsp lemon juice + ZEST of 1 lemon
11. Take 2 tbsp lime juice + ZEST of 1 lime
12. Make ready 1 tsp vanilla
13. Make ready pinch salt
14. Get 2 large eggs, room temperature
15. Make ready Whipped cream or fruit for topping (optional)

Steps to make Instant Pot Lemon-Lime Cheesecake:

1. Mix together graham cracker crumbs, butter, sugar and salt in small bowl. Press into bottom of a 7-inch springform pan, and about 1/2 inch up the sides.
2. Bake in 350 degree oven for 8-12 minutes until golden brown. Set aside.
3. Using a stand mixer or electric hand mixer, beat cream cheese and sugar until very smooth.
4. Add heavy cream, vanilla, pinch of salt, lemon-lime juice and zest. Mix until thoroughly combined.
5. TASTE the filling BEFORE adding the eggs. If you like it sweeter, add a spoonful of sugar at a time. For more tartness, add a bit more lemon or lime juice, or zest.
6. Now add the eggs - one at a time - mixing well at gentle speed, scraping down the sides of bowl as you go.
7. Pour filling over the graham cracker crust. Cover the pan with tin foil. Place on a steamer rack.
8. Add 2 cups water to the inner pot of the Instant Pot (I used a 6-quart). Gently place the covered cheesecake in the pot.
9. Pressure cook on HIGH for 32 minutes. When finished, allow a Natural Release for 8 minutes.
10. Remove the springform pan from the pot and remove the foil. The center of the cheesecake will be jiggly, the edges will be firm. Place the cheesecake on a wire rack and cool to room temperature. (About an hour.)
11. Chill the cheesecake for about 6 hours. Release the springform pan, top with whipped cream or decorate with zest or fruit. Enjoy!
12. To learn INSTANT POT BASICS and to see the accessories used in this recipe, visit my YouTube page: https://youtu.be/XEE2ETAHa4E
13. Ready to serve and ENJOY!

So that’s going to wrap it up with this exceptional food instant pot lemon-lime cheesecake recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!