Key Lime Cheesecake

Cuisinart original

Yes, your pressure cooker can also perform finicky oven duties as well. This may just be the easiest cheesecake yet!


Makes one 7-inch cheesecake, 6 to 8 servings


cooking spray

¾           cup graham cracker (or other cookie) crumbs


1            tablespoon unsalted butter, melted

1             pound regular cream cheese (2 standard packages), cut into 1-inch pieces, room temperature

½           cup granulated sugar

¼           teaspoon kosher salt

Grated zest of 1 key lime or lime

2             large eggs

1             tablespoon fresh key lime juice

1½               teaspoons pure vanilla extract

2             cups water

Nutritional information

Nutritional information per serving (based on 8 servings):  Calories 318 (66% from fat) • carb. 21g • pro. 6g fat 24g • sat. fat 14g • chol. 111mg • sod. 309mg calc. 10mg • fiber 0g


  1. Lightly coat a 7-inch round by 3-inch high springform pan with melted butter or nonstick cooking spray. Place a sheet of plastic wrap (about 16 x 16 inches) on top of a sheet of aluminum foil the same size. Place the springform pan in the center and wrap the exterior tightly.
  2. Combine the cookie crumbs and 1 tablespoon melted butter in a small bowl. Transfer to the prepared pan and turn to dust the sides of the pan. Press the remainder onto the bottom of the pan. Reserve.
  3. Put cream cheese, sugar, salt, and key lime zest in the work bowl of a food processor fitted with the chopping blade. Process until smooth, about 15 to 20 seconds. Add the eggs, key lime juice, and vanilla extract. Process until combined, about 10 seconds. Scrape down the bowl and process for another 5 seconds (this can also be done with an electric hand or stand mixer fitted with the beaters or paddle attachment. Mix on a low speed, being careful not to incorporate too much air into the batter). Pour the batter into the prepared pan. Cover cheesecake with a piece of aluminum foil that has been brushed with butter or sprayed with nonstick cooking spray. Make the sides tight, but allow room for the cheesecake to expand.
  4. Put the rack into the cooking pot of the Cuisinart® Pressure Cooker with 2 cups of water. Cut a piece of aluminum foil that is about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches in length and 2 inches wide to make a “cradle.” Put the filled springform pan in the center of the foil strip and then carefully lift and transfer to the pot.
  5. Put the filled springform pan onto the rack. Secure the lid and select Low Pressure.  Set the time for 15 minutes. When the tone sounds, allow pressure to release naturally.
  6. When the pressure is completely released, the red indicator will drop. Remove lid. Carefully lift the springform pan out of the pressure cooker foil cradle. Remove foil and plastic wrap. If moisture has accumulated on the top, dab gently with a paper towel to remove. Let cool to room temperature, then cover and refrigerate to fully chill. Before serving, remove from springform pan.