Step 1

Coat a 7-inch springform pan with nonstick cooking spray.

Step 2

In a small bowl, mix together the graham cracker crumbs, melted butter and sugar. Press the crumbs into the springform pan and about 1 inch up the sides. Freeze the crust for 10 minutes.

Step 3

In another bowl, beat the cream cheese until it is smooth. Slowly beat in the sweetened condensed milk, then the lime juice, then the egg and lime zest. Don’t overmix. Pour the batter into the frozen crust.

Step 4

Pour 1 cup of water into the bottom of the instant pot and place a trivet in the bottom. Carefully lower the pan into the Instant Pot. Lock the lid in placed turn the pressure release valve to the sealed position. Select high pressure for 25 minutes.

Step 5

When the time ends, let the pressure cooker release naturally for 10 minutes, then do a quick pressure release. When the valve drops, carefully remove the lid. Check the temperature of the cheesecake with an instant read thermometer to ensure that the cheesecake has reached 150ºF. If needed, re-lock the lid and cook on high pressure for an additional 5 minutes, followed by another 10 minute natural release.

Step 6

Use a sling to transfer the cheesecake to a wire rack to cool. Use the edges of a paper towel to blot up any water that may have collected on the top or edges of the cheesecake.

Step 7

Once cool, cover the cheesecake with plastic wrap and transfer it to the refrigerator to chill for at least 4 hours, but preferably overnight.

Step 8

When ready to serve, make the vanilla whipped cream: in a bowl, beat the cream until it starts to thicken. Add the powdered sugar and the vanilla and continue to beat until stiff peaks form.

Step 9

Serve the cheesecake topped with the whipped cream.