Receta Instant Pot® Key Lime Cheesecake
So after making 2 regular cheesecakes in my Instant Pot®, I decided it was time to change it up a bit and make a Key Lime version. Key Lime pie is making it’s way to becoming one of my favorite pies ever. I’ve only made a few, but my adopted sister Olga makes them for me and Michael regularly. So being that she is a true “Key West Conch”, she knows what she is doing when it comes to a perfect Key Lime Pie. It doesn’t hurt that she is Cuban and also makes the best Cuban Coffee I’ve tasted. Put the two together and I’m in heaven.
So here’s my version of Key Lime Cheesecake. I basically took my regular IP Cheesecake and added a bit of key lime juice in it. I didn’t have any key limes, so I went ahead and used Key Lime Juice
*Reminder: I have an 8 qt Instant Pot® and used a Fat Daddios 8 Inch Cheesecake pan.
Ingredients:Crust:
1 1/2 cups graham cracker crumbs
3 tablespoons light brown sugar
pinch of salt
4 tablespoons melted butter.
Filling:
3 8 oz bricks of cream cheese
3 large eggs
1 egg yolk
1 cup sugar
3/4 cup sour cream
1/4 cup Key Lime Juice
3 tablespoons cornstarch
2 teaspoons vanilla
pinch or two of salt
Directions:
First you need to put your cream cheese, sour cream and eggs out on counter to come to room temperature.
Make crust by combining the graham cracker crumbs, brown sugar and salt in small bowl.
Melt the butter and add to the cracker crumb mixture. Mix with a fork until it looks like wet sand.
Prepare pan. I put pre cut parchment paper in bottom of pan. Now add the crumb mixture to pan.
Use the bottom of a glass or measuring cup to flatten into bottom of pan. I pushed it up the side as well on this one.
Place in refrigerator or freezer to stiffen up the butter and make crust a bit crunchier. You can also bake it for 8 minutes at 350 for crunchier crust too. If you do bake it, let it come to room temperature before adding filling.
After the cream cheese, sour cream and eggs have come to room temperature, place the cream cheese in mixer bowl and mix on low till lightly creamed.
While it is creaming, combine the sugar, cornstarch and salt in small bowl.
Scrape down sides of bowl and add the sugar mixture slowly. Continue to mix on low for 2-3 minutes
Scrape down sides of bowl and mix in the sour cream, Key Lime juice and vanilla. Mix for another 2-3 minutes on low.
Scrape down sides of bowl and add the eggs one at a time on low until just combined. DO NOT over mix. Stop as soon as they are mixed in.
Pour the filling into the prepared graham cracker crust.
Carefully tap the pan on counter to bring air bubbles to the top and if they don’t pop, use a toothpick to pop.
Put 1 cup water into instant pot, put in the trivet and then place the cheese cake into cooker.
Lock on lid and cook on “pressure cook – high” for 30 minutes. Then let pressure decrease naturally.
Carefully remove lid without shaking or tipping. Keep the water from the lid from dripping on cheesecake.
Carefully remove cheesecake and with a paper towel, gently tap top of cheesecake to remove any water from the steam inside the pressure cooker.
Let come to room temperature and then put in refrigerator for at least 4 hours.
Cut, top if you like with your favorite topping and ENJOY. 102 total views, 102 views today
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Candied Bacon *Reminder: I have an 8 qt Instant Pot® and used a Fat Daddios 8 Inch Cheesecake pan.
Ingredients:Crust:
1 1/2 cups graham cracker crumbs
3 tablespoons light brown sugar
pinch of salt
4 tablespoons melted butter.
Filling:
3 8 oz bricks of cream cheese
3 large eggs
1 egg yolk
1 cup sugar
3/4 cup sour cream
1/4 cup Key Lime Juice
3 tablespoons cornstarch
2 teaspoons vanilla
pinch or two of salt
Directions:
First you need to put your cream cheese, sour cream and eggs out on counter to come to room temperature.
Make crust by combining the graham cracker crumbs, brown sugar and salt in small bowl.
Melt the butter and add to the cracker crumb mixture. Mix with a fork until it looks like wet sand.
Prepare pan. I put pre cut parchment paper in bottom of pan. Now add the crumb mixture to pan.
Use the bottom of a glass or measuring cup to flatten into bottom of pan. I pushed it up the side as well on this one.
Place in refrigerator or freezer to stiffen up the butter and make crust a bit crunchier. You can also bake it for 8 minutes at 350 for crunchier crust too. If you do bake it, let it come to room temperature before adding filling.
After the cream cheese, sour cream and eggs have come to room temperature, place the cream cheese in mixer bowl and mix on low till lightly creamed.
While it is creaming, combine the sugar, cornstarch and salt in small bowl.
Scrape down sides of bowl and add the sugar mixture slowly. Continue to mix on low for 2-3 minutes
Scrape down sides of bowl and mix in the sour cream, Key Lime juice and vanilla. Mix for another 2-3 minutes on low.
Scrape down sides of bowl and add the eggs one at a time on low until just combined. DO NOT over mix. Stop as soon as they are mixed in.
Pour the filling into the prepared graham cracker crust.
Carefully tap the pan on counter to bring air bubbles to the top and if they don’t pop, use a toothpick to pop.
Put 1 cup water into instant pot, put in the trivet and then place the cheese cake into cooker.
Lock on lid and cook on “pressure cook – high” for 30 minutes. Then let pressure decrease naturally.
Carefully remove lid without shaking or tipping. Keep the water from the lid from dripping on cheesecake.
Carefully remove cheesecake and with a paper towel, gently tap top of cheesecake to remove any water from the steam inside the pressure cooker.
Let come to room temperature and then put in refrigerator for at least 4 hours.
Cut, top if you like with your favorite topping and ENJOY.