- 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
Line a 7” push-bottom cake pan with a parchment paper round and grease the sides of the pan with butter.
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.
Place the pan into the freezer while mixing up the filling ingredients.
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.
Add the yogurt, sugar, lime zest, lime juice, salt, citric acid and green food coloring and mix until smooth and lump free.
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.
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.
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.
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.
Once the cook time is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
Allow the cheesecake to cool uncovered on a wire rack for 1 hour.
Whisk together the sour cream and powdered sugar for the topping and spread it evenly over the cheesecake.
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.
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.