Yes! Dessert in the Instant Pot. This rich creamy cheesecake won't disappoint!
With an electric mixer beat together: cream cheese, flour, sugar, vanilla and zest of one lime. Scraping sides and bottom to ensure all ingredients are mixed together well (to avoid any lumps). Add eggs one at a time and then egg yolk. Beat until just combined. Mix in Key Lime Juice (if you can’t find Key Lime Juice, you can substitute lime juice) and Whipping Cream until just combined. Pour over crust. Tap pan gently on the countertop a few times to get rid of any large air bubbles.
Add 1.5 cups water to pressure cooker insert. Then place the trivet in bottom of the insert. Lay a paper towel over the top of the springform pan (dry paper towel) and then wrap tightly with aluminum foil. Place pan in the pressure cooker using a sling. Lock lid in place and cook at high pressure for 37 minutes. Once cooking is completed let pressure release naturally for 18 minutes.
Using a large spatula, remove springform pan bottom from cheesecake and place cheesecake on serving platter. Place whipping cream and sugar in a mixing bowl and then whip until stiff. Fold in the zest of ½ of a lime (keep remaining ½ of lime to zest over the top for a lovely presentation).
Place whipping cream in a piping bag with a large open star tip and pipe onto top of the Instant Pot cheesecake, then zest remaining half of lime over the top of the whipped cream and center of cheesecake. Place lime slice halves around the perimeter of cheesecake equidistance apart by sliding gently into whipped cream.
Refrigerate (covered) until ready to serve. Enjoy!