Key lime Christmas Cheesecake 


1 cup graham cracker crumbs

3 tablespoons melted butter

1 tablespoon sugar


2 packages (8 ounces) cream cheese, room temperature

1 can (14 ounces sweetened condensed milk

1/3 cup freshly squeeze key lime juice

2 large eggs

1 egg yolk

1 tablespoon key lime zest.

Vanilla whipped cream topping:

1/2 cup heavy cream

2 tablespoons powdered sugar

1/2  teaspoon vanilla extract.

Add a few drops of food Coloring.



Coat a 7-inch Tant Push Pan or a springform Pan with nonstick cooking spray. In a small bowl, stir together the graham cracker crumbs, butter, and sugar. Spread the crust evenly in the bottom and no more than 1 inch up the side of the pan. Freeze for 10 minutes. In a large bowl, using a handheld mixer, beat the cream  cheese on medium speed until smooth. Gradually blend the sweetened condensed milk. Beat in the key lime juice. Add green food coloring to desired Color.  Mix in the eggs in one at a time just until blended; don’t over mix. Stir in the key lime zest. Pour the batter over the prepared pan. Pour 1 cup of  water into the Instant Pot and place the trivet in the bottom.Lock the lid in place and turn the pressure release valve to the sealed position. Set Pot on manual or Pressure Cook at high pressure and set timer to 38 minuted. When the cook time ends, let the pressure release naturally for 15 minutes, and finish with a quick pressure release.Carefully remove the lid. Transfer and let cool.Soak up any water that may have collected on top of the cheesecake with the corner of a paper towel. Once the cheesecake is cool, cover with plastic wrap and refrigerate overnight, until ready to serve. Just before serving,  make the whipped cream. In a medium bowl, using a handheld mixer, beat the cream on medium-high speed until it starts to thicken. Add the powdered sugar and vanilla until stiff peaks form,Then add a couple drops of green food coloring. Spread the whipped cream over the cheesecake. Slice and serve with lime wedges if desired.

Keith Tant ,LLC