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Ingredients

Crust

Filling

Directions

  • Add 2 cups water to multicooker and insert steaming rack. (If your pot is nonstick, consider investing in a silicone rack.) Wrap outside of a 7-inch springform pan with aluminum foil. Grease pan lightly.

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Crust

  • In a food processor, pulse cookies until very finely ground. Add sugar and butter and pulse until crumbs are evenly moistened. Press into bottom and about 1/2 inch up sides of greased pan.

Filling

  • In clean food processor bowl, process first 4 ingredients for 2 minutes, until smooth.

  • Add eggs one at a time, processing well after each. Add cornstarch and lime juice and process. Add lime zest and pulse just to incorporate. Transfer filling to pan; cover pan with foil.

  • Fold a 19-inch piece of aluminum foil in thirds to use as a sling. Place springform pan on foil sling and lower onto steaming rack, folding edges to fit inside pot. Seal multicooker and cook 25 minutes on Manual, then release manually.

  • Use sling to carefully lift cheesecake and remove to a cooling rack. Cool to room temperature, about 30 minutes. Cover with plastic wrap and refrigerate at least 2 hours.

  • Garnish with lime slices.
    Tip: A 7-inch springform pan is common for pot-in-pot cooking. We like Norpro's version because of its nonstick coating and tight seal.

Nutrition Facts

521 calories; 32 g total fat; 481 mg sodium. 52 g carbohydrates; 8 g protein;

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