Steps to Prepare Homemade Instant Pot Lemon-Lime Cheesecake

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Before you jump to Instant Pot Lemon-Lime Cheesecake recipe, you may want to read this short interesting healthy tips about {Healthy Eating Can Be An Easy Option.

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You might have always been told to make sure that you are eating your vegetables and fruits so you get your vitamins, but apples have been at the top of the list. You will find that the vitamins and minerals that you will find in apples can be quite beneficial for your health.. A number of the major minerals that you’ll come across in apples are potassium, calcium, phosphorus, manganese, iron, sodium, copper and zinc, along with other trace minerals. Of course vitamins are additionally essential for your overall health and you will find vitamin B1, niacin, vitamin B6 and many more that promote health.

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Hence, it should be somewhat obvious that it’s not hard to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to instant pot lemon-lime cheesecake recipe. You can have instant pot lemon-lime cheesecake using 15 ingredients and 12 steps. Here is how you achieve it.

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

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

Instructions 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.

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