Instant Pot Key Lime Cheesecake Recipe Video
RECIPE!!
Serves: 8 slices
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 8hrs (includes cooling/setting)
Ingredients:
BRING ALL YOUR COLD INGREDIENTS TO ROOM TEMPERATURE BEFORE YOU BEGIN
Crust:
1 1/2 cups graham crackers crumbs
1 tablespoon sugar
1/2 teaspoon ground cinnamon (optional)
5 tablespoons unsalted butter, melted
Batter:
16 ounces (454g) cream cheese
3/4 cup white granulated sugar
1 tablespoon cornstarch
3 large eggs
1/2 cup heavy cream
1/4 cup sour cream
1 teaspoon vanilla extract
Juice and zest of 2 limes
Topping:
Whipped cream
Lime slices
Method:
Cheesecake Crust:
Lightly coat a 7x3-inch thickness (18cmx7.5cm thickness) springform pan with nonstick spray and set aside.
Add all the crust ingredients to a large bowl and stir until well combined.
Press the mixture into the prepared springform pan. Press the crust and try to line the sides about to the middle of the pan edges.
Freeze for at least 20 minutes.
Cheesecake Batter:
In a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed.
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 addition until well combined.
Add heavy cream, sour cream, vanilla extract, lime juice, and lime zest. Beat until just combined.
Remove crust from freezer and pour cheesecake batter mixture into the prepared pan. Cover the top with foil.
Cook:
Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
Gently transfer the cheesecake pan on top of the trivet.
Select manual setting and adjust the pressure to high. Set time to 30 minutes. You can do 35 minutes for a denser cheesecake.
When finished cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes.
Carefully open the pot and transfer cheesecake to a cooling rack. Let it cool for 1 hour, after which run a paring knife around the edges.
Transfer cheesecake to the refrigerator for at least 6 hours or overnight.
Garnish with whipped cream and lime slices before serving.
ENJOY!!
Instant Pot Key Lime Cheesecake ~ 1st Place Winner !!!
This video is about Instant Pot Key Lime Cheesecake ~ 1st Place Winner !!!
Cheesecake pan
Instant pot
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Recipe
Crust : 1 package/ 8 graham crackers, 4 tbsp melted butter, pinch of salt, 2 tsp brown sugar
Filling: 16 oz cream cheese, 14 oz can sweetened condensed milk, 1/4 cup sugar, lime zest, pinch of salt, 1 tbsp cornstarch, 2 eggs, 1/2 cup key lime juice, 2 tbsp all purpose flour
Whip cream: 2 cups heavy whipping cream, 6 tbsp sugar
6 qt duo instant pot
#Cheesecake, #InstantPot, #InstantPotCheesecake
EASY No Bake Key Lime Cheesecake | The Recipe Rebel
This easy Key Lime Cheesecake is a simple, no bake dessert that is perfect for Spring! It’s sweet, tangy, creamy and so luscious! Made with fresh lime juice and zest.
PRINTABLE RECIPE & NUTRITION INFORMATION:
Ingredients
Crust:
2 1/2 cups graham crumbs (390g)
1/2 cup melted unsalted butter
Filling:
3 packages cream cheese room temperature (24oz/750g)
1 1/2-2 cups powdered sugar (200-263g)
1/4 cup key lime or lime juice (2 limes)
1 tablespoon key lime or lime zest (1 lime)
1 teaspoon vanilla
3/4 cup heavy whipping cream cold, 30-35% fat ONLY
Instructions
Combine graham crumbs and butter and press firmly into the bottom of an 8 or 9 springform pan and about 1 up the sides.
In a large bowl, beat cream cheese with an electric mixer until smooth.
Add 1 1/2 cups sugar, lime juice, lime zest and vanilla and beat until smooth.
Add cream and beat on low until incorporated, then beat on high until thickened and fluffy (don't stop until you have stiff peaks -- this will take a several minutes on high speed!). Taste and adjust sugar as desired.
Spread into prepared pan, cover and refrigerate for at least 5-6 hours or until firm. Slice and serve with sweetened whipped cream as desired.
key lime cheesecake
No Bake Key Lime Cheesecake: 6-7 gluten free honey graham crackers, 2 tbsp. brown sugar, 3 tbsp. melted butter , 8 oz. cream cheese, 1 can ( 14 oz. ) sweetened condensed milk, 2 tbsp. lime zest , 1/3 cup freshly squeezed lime juice ( 2 1/2 limes ), 1 1/2 cup heavy whipped cream. Enjoy!
Key Lime Pie Cheesecake Recipe
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This Key Lime Pie Cheesecake is my new favorite spring dessert! A great cake recipe for Easter or Mother's DaY It's also really easy to do and can be made the day ahead!
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KEYLIME PIE CHEESECAKE
Serves 8
Print Recipe here:
INGREDIENTS:
4.5 oz (125g) of chocolate wafer cookies
1 tsp (5 ml) sugar
pinch of salt
3 tbsp (45 ml) butter, melted
16 oz (452 g) of whipped cream cheese
1/3 cup (65 g) of sugar
2 eggs
1 ½ tsp (7.5 ml) vanilla
2 tbsp (15g) flour
1 14-oz (400 ml) can Sweetened Condensed Milk
4 egg yolks
½ cup (120 ml) key lime juice (about 12-13 key limes + one more key lime for the garnish)
2 cups (480 ml) heavy cream
2 tbsp (13 g) powdered sugar
1 tsp (5ml) vanilla extract
METHOD:
Preheat oven to 350F (176C). Spray a spring form pan with baking spray and distribute well with a pastry brush and set aside.
Place the cookies, the sugar and salt in a food processor. Process until crumbs form. Add melted butter, continue to process until wet crumbs form. Transfer crumbs to the spring form pan and shake the pan to level the crumbs and then press them tin with a measuring cup or the bottom of a glass.
Bake crust for 5-6 minutes until fragrant. Allow to cool.
In the bowl of an electric mixer, combine cream cheese and sugar, beat on high until smooth. Add eggs, one at a time, beating in between each addition. Add vanilla extract and beat and then add flour and beat just until combined.
Pour cheesecake filling into cooled cookie crust, smoothing out with a spatula until layer is leveled out. Set aside.
In a large mixing bowl combine sweetened condensed milk, egg yolks and key lime juice. Whisk until smooth.
Pour the key lime mixture on top of the cheesecake mixture, making sure you are covering all the cream cheese with the pie filling. Smooth out with a small spatula.
Bake in a 350F(176C) oven for 35-40 minutes until cheesecake is set and jiggles slightly.
Allow to cool completely.
For whipped cream topping, combine heavy cream, powdered sugar and vanilla in the bowl of an electric mixer. Whip on high until stiff peaks form. Transfer to a pastry bag with a round tip. Pipe little dollops of whipped cream all of over cheesecake until covered.
Garnish with fresh lime zest on top and a thinly sliced lime wheel in the center. Chill overnight to set.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
How To Make Key Lime Cheesecake Recipe
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How To Make Key Lime CheeseCake Pie Recipe
This video will help you to make a delicious easy no bake cheesecake.
You Will Need:
1 Prepared Pie Crust
3 Tbsp Sugar
2 Pkg ( 8 oz ) Cream Cheese
1 Can Sweet Condensed Milk
1/2 Tsp Grated Lime Peel
1/3 Cup Lime Juice
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