Recipe information
Yield
6 to 8 Servings
Ingredients
3
/4 cup crushed gingersnap cookies
3
tablespoons unsalted butter, melted
8
ounces cream cheese, room temperature
8
ounces sour cream
3
/4 cup sugar
Zest and juice of 1 lime
2
large eggs
1
/2 teaspoon vanilla extract
Pinch kosher salt
Need to make a substitution?
Preparation
Step 1
Mix cookie crumbs and butter in a small bowl and press into the bottom of springform pan. Mix remaining 7 ingredients in a medium bowl until smooth and well combined. Pour over gingersnap crust; smooth top.
Step 2
Arrange rack in bottom of the pressure cooker pot. Pour 3 cups water into pot and place springform pan on rack. Lock the lid in place, making sure vent is sealed. Press Warm; set timer for 15 minutes and press Start to cook.
Step 3
Let pressure release naturally. Remove lid and using oven mitts, carefully remove pan from pot. Cover and refrigerate cheesecake in the springform pan for at least 4 hours before serving.