This cheesecake is a perfect balance of salty and sweet with a splash of tequila and lime juice. I recommend making this a day in advance so that the texture is spot on and allows the flavors to really meld...
Instant Pot Margarita Cheesecake
(serves 4-6)
Ingredients
Crust
2 cups pretzel crumbs (pretzels crushed in food processor)
8 tablespoons butter melted
2 tablespoons brown
sugar
1 teaspoon lime
juice
Filling
32 oz cream
cheese softened
1½ cups granulated
sugar
3 large eggs room
temperature
2 tablespoons tequila (substitute with 2 tablespoons of lime juice for non-alcoholic)
2 tablespoons lime juice
1 teaspoon lime
zest
½ cup sour
cream
Icing
8 oz cream
cheese softened
1/2 c butter softened
2 tablespoons lime
juice
3 tablespoons cream of coconut
1-1/2 c powdered
sugar
1 drop green
food coloring
⅔ c sweetened
coconut flakes, toasted
CRUST Instructions
1. Line
8-inch springform pan with a circle cut to fit from parchment paper. With
non-stick cooking spray, lightly spray sides and bottom of pan. Gather all your ingredients.
2. Mix
all crust ingredients together until the consistency of damp sand. Add more
melted butter if too dry.
3. Pat
mixture into bottom and up the sides of springform pan sized to fit in your Instant Pot. Chill in refrigerator while preparing
filling.
FILLING Instructions
1. Gather all your ingredients. Place cream cheese and granulated in a medium bowl or stand mixer bowl.
2. Using
a stand or hand mixer, combine cream cheese and granulated sugar until fluffy.
3. Add lime juice, lime zest and sour cream. Mix on medium speed until smooth. Do not overbeat.
4. Add eggs, one at a time mixing each until combined.
5. Combine the lime juice and tequila and add this mixture by hand, being careful not to over mix.
6. Pour mixture into chilled crust. Run a fork through the filling several times to remove air bubbles.
7.Tap prepared pan onto counter a few times to release any air bubbles.
8. Cover pan with foil, sealing edges. Poke a small hole in center of foil to allow steam to escape.Add
1½ cups of water to bottom of Instant Pot. Set
cheesecake pan on trivet that comes with your pot and lower into Instant Pot.
9. Set
on manual high pressure for 75 minutes. When
time is up, turn Instant Pot off and allow the cheesecake to remain in pot for
15 minutes.
10. Manually
release any remaining pressure and remove cheesecake. Remove foil and check for
doneness. If the cheesecake jiggles only in the center, it is done. If it
jiggles overall, replace foil and cook for an additional 10 minutes.
ICING Instructions
9. While the cheesecake is resting, begin making the icing. In a medium bowl or stand mixer bowl, add cream cheese, butter, lime juice and cream of coconut.
10. Using a stand or hand mixer, mix until well combined.
11. Add
powdered sugar, in small amounts at a time, mixing well until fluffy.
12. Set
aside ⅓ of icing for border. Add 1 drop of green food coloring to this ⅓ mixing
until thoroughly incorporated. Set aside.
13. Allow cheesecake to cool completely before frosting.
14. Using
the undyed portion of icing, spread it thickly across the top of the cheesecake.
15. Using
a piping bag and a #1M tip, pipe the green icing border on cheesecake.
16. Sprinkle
toasted coconut across top of cheesecake. Chill
for at least an additional 2 hours before slicing. Chilling overnight has the best results for texture and allows the flavors to meld.
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