The best suitable pan for making cheesecake is a spring form pan as you remove the rings easily and take your cake out without cutting the edges. It is suitable to take a 7 – inch pan. There are so many substitutions for spring form pan.
Spread cooking oil in the pan.
Take a small bowl.Now you can mix ingredients such as graham cracker crumbs, melted butter, and sugar together.
Next, we are turning to crust preparation. Arrange the crumbs in the bottom of your pan and press it. The crust should be frozen for 10 minutes. See that the crumbs are a bit up to the sides.
Now take a bowl and start beating the cream cheese. Beat up to a smooth texture.
Slowly you can add the sweetened condensed milk, lime juice, egg, and lime zest to the mixture.
Keep the mixture away from overmixing. Now, you can pour the mixture into the crust that is already frozen and ready.
Now you can keep the pan in on the pot. See that one cup of water is ready to boil in the pot and the boiling water will not overflow the pan.
Keep the valve of the pressure cooker sealed and keep the cooker at high pressure for 25 minutes.
Remove the lid when the air is released. Remove the water content of the cake using a towel.
Now you can allow the cake to get cool in the refrigerator for 4 hours. By that time, make vanilla whipped vanilla cream.
Beat the cream and powdered sugar until you get firm peaks. Top the cheesecake with whipped cream and serve it.
It is going to be a really exciting moment.