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Key Lime Cheesecake with Fruit Salsa

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

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.

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      Written by Lisa Yarde

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