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Key Lime Cheesecake with Fruit Salsa

Key lime pie is hotly debated down in the Keys where it originated. So, to avoid ruffling any feathers, we’re taking the cheesecake route, instead. 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.


12 servings

Total Time

3 hours + cooling & chilling

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Test Kitchen Tip

When it comes to the key lime juice, you can either use bottled (we recommend Nellie & Joe’s brand), or you can juice your own. The floral and slightly bitter quality of the fresh juice makes the effort worth your while.


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

For 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°.

For 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.

For 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.

For the salsa, combine kiwi, mango, and strawberry; serve with cheesecake.

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