Lime-Gingersnap Cheesecake

Lime-Gingersnap Cheesecake plate

Photo by Kate Mathis

Makes 6
Prep 15 m
Time to pressure 10 m
Pressure Cook 25 m
Cool 30 m
Refrigerate 120 m

Ingredients

Crust

Filling

Directions

  1. 1 of 1 Add 2 cups water to multicooker and insert steaming rack. (If your pot is nonstick, consider investing in a silicone rack.) Wrap outside of a 7-inch springform pan with aluminum foil. Grease pan lightly.

Crust

  1. 1 of 1 In a food processor, pulse cookies until very finely ground. Add sugar and butter and pulse until crumbs are evenly moistened. Press into bottom and about 1/2 inch up sides of greased pan.

Filling

  1. 1 of 5 In clean food processor bowl, process first 4 ingredients for 2 minutes, until smooth.
  2. 2 of 5 Add eggs one at a time, processing well after each. Add cornstarch and lime juice and process. Add lime zest and pulse just to incorporate. Transfer filling to pan; cover pan with foil.
  3. 3 of 5 Fold a 19-inch piece of aluminum foil in thirds to use as a sling. Place springform pan on foil sling and lower onto steaming rack, folding edges to fit inside pot. Seal multicooker and cook 25 minutes on Manual, then release manually.
  4. 4 of 5 Use sling to carefully lift cheesecake and remove to a cooling rack. Cool to room temperature, about 30 minutes. Cover with plastic wrap and refrigerate at least 2 hours.
  5. 5 of 5 Garnish with lime slices.
    Tip: A 7-inch springform pan is common for pot-in-pot cooking. We like Norpro's version because of its nonstick coating and tight seal.
Nutrition Information for Lime-Gingersnap Cheesecake
Servings Per Recipe: 6
Per Serving: 18 g sat. fat, 32 g Fat, total, 521 kcal cal., 29 g sugar, 0 g fiber, 52 g carb., 481 mg sodium, 8 g pro.