Although a “regular” or Persian lime can be used in this dish, key limes are known for their distinct flavor, stronger aroma, and tartness. The juxtaposition of the creamy and tart in this pie will have you going back for a second and third piece. Luckily, the practical size of this dessert doesn’t allow you to get you too far off track while satisfying that sweet tooth.
• Hands-On Time: 10 minutes
• Cook Time: 30 minutes
1 For Crust: Grease a 7" springform pan and set aside.
2 Pulse graham crackers in a food processor. Add in melted butter and pulse to blend. Transfer crumb mixture to springform pan and press down along the bottom and about 1/3 of the way up the sides of the pan. Place a square of aluminum foil along the outside bottom of the pan and crimp up around the edges.
3 For Key Lime Filling: With food processor, pulse together cream cheese, sour cream, and sugar until smooth. Slowly add eggs, key lime zest, key lime juice, and vanilla. Pulse for another 10 seconds. Scrape the edges of the bowl and pulse until batter is smooth.
4 Transfer the batter into springform pan.
5 To Finish: Pour the water into the Instant Pot®. Insert the trivet. Set the springform pan on the trivet. Lock lid.
6 Press the Manual button and adjust time to 30 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid. Lift pan out of Instant Pot®. Let cool at room temperature for 10 minutes.
7 The cheesecake will be a little jiggly in the center. Refrigerate for a minimum of 2 hours to continue to allow it to set. Release side pan and serve.