This one is the perfect marriage of tart key lime flavor with a luscious, creamy texture. Sour cream is the secret. It not only lightens what could otherwise be a heavy dessert, but it also reinforces the pucker-factor of the lime juice with a tang of its own

Print Recipe

Key Lime Cheesecake with Fruit Salsa

Combine two classics — key lime pie and cheesecake — into one amazing dessert that's both creamy and citrusy. This cheesecake is the perfect marriage of tart key lime flavor with a luscious, creamy texture.

Prep Time30 mins

Cook Time2 hrs 30 mins

Cool & Chill8 hrs

Total Time10 hrs 45 mins

Course: Dessert

Cuisine: American, Caribbean

Keyword: Cheesecake, Cream Cheese, Delicious desserts, Key Lime, Key Lime Cheesecake with Fruit Salsa, Sour Cream, summer desserts

Servings: 12

Calories: 551kcal

Equipment

9" Springform Pan
Key West Lime Juice
14" Reusable Piping Bag
Decorating Tube Set
10" Chef's Knife
18 x 24-Inch Plastic Cutting Board
2-Quart Saucepan
High-Heat Scraper
Roasting Pan
KitchenAid Artisan Series 5-Quart Stand Mixer
Glass Nesting Bowls
Glass Liquid Measuring Cups
Measuring Cups/Spoons Set

Ingredients

THE CRUST, COMBINE

1 ¾ cups Graham cracker crumbs
¼ cup Sugar
1 tsp. Table salt
6 tbsp. Unsalted butter, melted

THE FILLING, BEAT

3 pkg. Cream cheese (8 oz. each), softened
½ tsp. Table salt
1 tsp. Packed minced lime zest
1 ½ cups Sugar

ADD

8 oz. Sour cream
3 Eggs, beaten
½ cup Key lime juice
Boiling water

WHIPPED CREAM, HEAT

1 cup Heavy cream
4 oz. White bar chocolate, finely chopped

SALSA, COMBINE

½ cup Finely diced fresh kiwi
½ cup Finely diced fresh strawberry
½ cup Finely diced fresh mango

Instructions

Preheat oven to 375°. Coat the inside of a 9-inch springform pan with nonstick spray.

The Crust

Combine crumbs, sugar, and salt, then stir in butter; press into bottom and partially up sides of prepared pan. Bake crust until golden, 10 minutes; cool completely. Wrap bottom and sides of pan with plastic wrap, then foil.
Reduce oven temperature to 325°.

The Filling

beat cream cheese, sugar, zest, and salt in the bowl of a stand mixer with the paddle attachment on medium speed until smooth. Reduce speed to low and keep mixer running.
Add sour cream, then drizzle eggs down the side of the bowl; blend until combined, periodically scraping down sides of bowl and paddle. Once smooth, blend in lime juice until incorporated.
Pour filling into crust, smoothing the top. Transfer cheesecake to a roasting pan; place in oven. Pour boiling water into roasting pan one-third of the way up sides of springform pan.
Bake cheesecake until edges are set but center is still very jiggly, 1¼ hours.
Turn off oven; leave cheesecake inside, 1 hour more. Transfer cheesecake to a rack; cool to room temperature, 2 hours, then cover with plastic wrap, and chill overnight.

The Whipped Cream

Heat cream in a saucepan over medium to a simmer; pour over chocolate in a bowl. Cover bowl, let sit 5 minutes, then stir until smooth. Chill white chocolate cream until very cold, overnight, then beat with a mixer to medium peaks. Pipe whipped cream around perimeter of cheesecake.

The Salsa

Combine kiwi, mango, and strawberry; serve with cheesecake.

Notes

Per serving, Calories: 551

Nutrition Facts

1 servings per container

Amount Per ServingCalories551
% Daily Value *
Total Fat 41g 64%
- Saturated Fat 24g 120%
Cholesterol 164mg 55%
Sodium 571mg 24%
Total Carbohydrate 43g 15%
Protein 8g 16%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.