AuthorAleicia SchmitzCategoryDESSERTS, INSTANT POTLightly Coat springform pan with nonstick spray. Add all the crust ingredients to a large bowl and stir till well combined; Press the mixture into the springform pan. Freeze for at least 20 minutes.
Mix Cream cheese until light and fluffy. Add the sugar and cornstarch and continue beating until well combined. Scrape the sides and bottom of the bowl. Add the eggs one at a time and beat after each one until well combined.
Add heavy cream, sour cream, vanilla, lime juice and zest. Beat until just combined
Remove crust from freezer and pour batter into crust; cover with foil
Put 1 1/2 cups water in pot and the trivet.
Pressure cook on high for 40 minutes and let naturally release
Take out cheesecake and take off foil and let cool for an hour
Ingredients
Directions
Lightly Coat springform pan with nonstick spray. Add all the crust ingredients to a large bowl and stir till well combined; Press the mixture into the springform pan. Freeze for at least 20 minutes.
Mix Cream cheese until light and fluffy. Add the sugar and cornstarch and continue beating until well combined. Scrape the sides and bottom of the bowl. Add the eggs one at a time and beat after each one until well combined.
Add heavy cream, sour cream, vanilla, lime juice and zest. Beat until just combined
Remove crust from freezer and pour batter into crust; cover with foil
Put 1 1/2 cups water in pot and the trivet.
Pressure cook on high for 40 minutes and let naturally release
Take out cheesecake and take off foil and let cool for an hour