MY Instant Pot Lime Cheesecake

Gail Cote

CRUST

1.5 c crushed Vanilla Wafers (almost whole box from $Tree, weight unknown)*

4 T melted butter

FILLING

2 8 oz pkgs cream cheese, room temp

⅔ c sugar

2 beaten eggs, room temp

¼ t vanilla

3 T lime juice

Grease bottom & sides of 7" pan. Place parchment round on bottom.

Make the crust and press into prepared pan. Place in freezer while making filling (about 14 min). Save some crumbs for topping.

Beat the eggs and sugar until combined.

Add beaten eggs, one at a time. Beat until combined.

Remove crust from freezer and foil the outside of pan in case of leaks

Pour the filling onto the crust. Tap on counter several times to remove air bubbles **

Cook on high pressure 28 minutes. 15 min NR. 6 min to pressure

Cool on counter one hour. Run knife around sides to loosen. Cover and place in fridge overnight.

Before serving, remove from fridge and remove side. I let it sit an hour or so before cutting w/ pizza cutter. Top with wafer crumbs

1/9/24 (Adding recipe on 2/4/24) Trying out new stainless push pan. *I only used one cup. "This pan is smaller than my 7" spring and push pans. It fits inside both and it’s 3/4" shorter; 2 1/4 compared to 3". **My notes do not indicate if I covered pan! I does read "no condensation" so I'm guessing paper towel and foil. Paul had one piece, couldn't define the flavor, seriously. WOW 1/9/24 (Adding recipe on 2/4/24) Trying out new stainless push pan. *I only used one cup. "This pan is smaller than my 7" spring and push pans. It fits inside both and it’s ¾" shorter; 2 ¼ compared to 3". **My notes do not indicate if I covered pan! I does read "no condensation" so I'm guessing paper towel and foil. Paul had one piece, couldn't define the flavor, seriously. WOW

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