Low-Carb Lime Cheesecake with lots of pics

This is based on the "Best Cheesecake Ever! recipe, and for your viewing enjoyment, I have included plenty of photos to make it all a bit clearer to pressure cooker cheesecake newbies.

Get 1/4 cup buttermilk.

Get 12 ounces of cream cheese. I used a scale to weigh out 12 ounces. The actual amount I put in was 13.3 ounces, but that was because I had a leftover piece from a previous cheesecake brick. I soften the cream cheese in the microwave oven, so that the mixer can work with it.

Get 3/4 cup of pourable Splenda. Note, this is not the half-sugar "Baking Splenda". This is is the stuff that measures the same as sugar, but is sugar-free.

You will also need 1 teaspoon of vanilla, and 2 tablespoons of sugar-free Amaretto syrup. Here is the vanilla and sugar-free Amaretto syrup I used. 

Here is a picture of a lime being zested. Do not do this. Instead, just squeeze out two teaspoons of lime juice from a lime, be it real or one of those plastic lime juice limes. Add it in when you add in the other stuff.

Get two eggs and mix them into a separate bowl. Here I have already started beating the softened cream cheese, and am slowly adding in the two eggs.

Add in the Splenda slowly, so as not to produce a big dust cloud. After that, add in the other ingredients, and once everything is mixed, stop mixing. Mix the ingredients, but do not beat them into a fluff.

Butter up the 5" springform pan.

Pour in the cheesecake batter.

Place the filled pan on a square of aluminum foil, and fold up the foil around the outside of the pan. This is to prevent water from leaking into the bottom of the pan.

Cover the top of the pan with foil. Try to not cover the top very tight. You want to keep excess moisture from condensing inside the pan, but you want enough space to allow the cheesecake to rise, if it does.

Here is the inside of the pressure cooker, with the wire standoff placed in the bottom. There is 2-1/2 cups of water in the bottom of the pan.

The cheesecake is placed on the steaming tray, which is then placed into the pressure cooker.

The pressure cooker is set to "High" and I cook the cheesecake for 30 minutes. I turn one burner on the stove to high, and a separate burner to halfway. Once pressure is built up, I start my cooking timer, and slide the cooker to the other burner.

After the cooking time is done, I slide the pressure cooker to an unused burner, and wait 10 minutes. At the end of 10 minutes, if pressure has not released, use the cold water release method. Here is a shot of the cheesecake after I removed it from the cooker and removed the top foil.

After about a half-hour, I slide a knife around the inside of the cheesecake pan to separate it from the pan. I release the cheesecake pan and slide the same knife along the very bottom of the pan, to separate it from the bottom. I then get a plate out, and very carefully slide the cheesecake from the cheesecake pan bottom to the plate. The reason? I find that if I leave a cheesecake in the pan too long, the cheesecake picks up an unpleasant metallic taste.

Once the cheesecake is on the plate, cover it with plastic wrap and refrigerate overnight before serving.