- 1 cup of finely ground graham cracker crumbs
- 1 tbsp salted butter, melted
- 24 oz full fat cream cheese, room temperature (3 bricks)
- ½ cup full fat greek yogurt
- ¾ cup granulated sugar
- Zest of 1 lime
- Juice of ½ of a lime (about 1 tbsp)
- pinch of salt
- 1 tsp citric acid powder, optional (see note below)
- green food coloring, optional
- 6 large egg yolks (or 2 yolks and 2 whole eggs; see note below)
- ¾ cup sour cream
- 1 tbsp powdered sugar
- Lime zest, for garnish
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Line a 7” push-bottom cake pan with a parchment paper round and grease the sides of the pan with butter.
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In a small bowl mix together graham cracker crumbs and butter. Spread crust mixture in the bottom of the pan and press down firmly and evenly.
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Place the pan into the freezer while mixing up the filling ingredients.
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While the crust is chilling, mix the cream cheese in a large bowl until soft and smooth. If the cream cheese isn’t soft enough to mix easily with a spoon, heat in the microwave for 10 second intervals, stirring after each one, until it is very soft and easy to stir.
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Add the yogurt, sugar, lime zest, lime juice, salt, citric acid and green food coloring and mix until smooth and lump free.
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Add in the egg yolks two at a time. Stir gently after each addition just until they are mixed in. DO NOT beat or over-mix.
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Spread the cheesecake filling evenly over the chilled crust and tap the pan on the counter several times to release any air bubbles. Cover the pan tightly with foil.
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Add 1 and 1/2 cups of water to the inner pot. Place the covered cheesecake on the steam rack/trivet and lower into the inner pot using the handles.
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Lock the lid and set the steam release valve to the sealing position. Select Pressure Cook (Low) and set the cook time for 55 minutes.
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Once the cook time is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
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Allow the cheesecake to cool uncovered on a wire rack for 1 hour.
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Whisk together the sour cream and powdered sugar for the topping and spread it evenly over the cheesecake.
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Cover with the foil again and transfer the cheesecake to the refrigerator to chill for at least 8 hours (ideally chill for 18-24 hours). Remove the cake from the pan and discard the parchment paper liner.
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Garnish with additional lime zest. Serve and enjoy!
Citric acid can often be found in the bulk spices section of health food stores or online. It is a common ingredient used in canning and other recipes and adds a delicious tart flavor. It can be left out if you are unable to find it but I highly recommend tracking some down if you can. It is the secret ingredient!
I love the creamy mousse-like texture that using just egg yolks gives to this cheesecake but if you don’t want to use up 6 eggs, you can do just 2 egg yolks and 2 whole eggs instead.