My Favorite Lime Cheesecake with Triple Berry Sauce

Don’t even try to resist this Lime Cheesecake with Triple Berry Sauce!  Your resistance is futile, trust me!  It is smooth and creamy with the perfect blend of tartness and sweetness! Don’t let cheesecake intimidate you. We will walk you through each step. It’s so easy!

 

An aerial photo of a whole cheesecake on a white serving platter with dollops of whipped cream around the edges with a slice of lime in each dollop and a pile of triple berry sauce in the middle with a dollop of whipped cream on top

 

Every year my older sister would request a cheesecake for her birthday, and I hated that! NO! Not cheesecake! I thought that cheesecake was absolutely disgusting. I didn’t eat it but once it had been cut into I’d carefully take a fork, slide it under the filling and steal chunks of graham cracker crust. Sorry Mom and Jennifer! Haha, now you know!

I’ve since corrected my ways and embraced a good cheesecake, and this is hands down, 100% the best cheesecake I’ve ever made. It’s so creamy and so easy!

 

 

Getting Down to Business

Let’s get right down to business and start talking about how to make this lime cheesecake and the delicious triple berry sauce that goes on top. First, let’s start with the crust, which is still my favorite part of any cheesecake.  It is so very simple and oh so very good!  It only requires 4 ingredients:

  • graham crackers (finely ground)
  • sugar
  • melted butter
  • salt

Mix all of those ingredients together in a small bowl and then put it in the springform pan.  Use a measuring cup, press the crust mixture down into the pan covering the whole bottom of the pan and press it up along the sides too.

 

A photo of a slice of lime cheesecake being removed from a full cheesecake. There is a triple berry sauce on top that is dripping down the sides and a dollop of whipped cream with a slice of lime in it.

 

What is a Springform Pan?

A springform pan is a type of circular cake pan that consists of two parts.  There is a base and a removable ring that functions as the side of the pan. They are amazing for cheesecakes because after the cheesecake is baked and cooled, you can remove the ring and you are left with just your stunning cheesecake. It is easy to slice and serve!

If you don’t have a springform pan, do not fear! You have a few other options to use instead:

  • Cake or pie pan – if you don’t care about removing your cheesecake from the pan, a cake or pie pan works just great
  • Cake or pie pan with parchment paper or foil – if you want to remove the cheesecake from the pan to serve, simply line your cake or pie pan with parchment paper or foil leaving excess along the sides so that the cheesecake can be lifted out of the pan after baking and cooling
  • Disposable foil pan – they are inexpensive and can be cut away from the cheesecake after it has been baked and cooled

 

A photo of a slice of lime cheesecake with triple berry sauce on a white plate with a bite taken out of it with berry sauce dripping all around it.

 

Fill Me Up Buttercup

While the crust is baking, you can start on the filling. All you need is your standard cheesecake ingredients and a few limes:

  • cream cheese (room temperature – Philadelphia is the best which is probably why is costs almost twice as much as everything else, but I buy the Kroger brand and it still tastes great)
  • sour cream
  • eggs (room temperature)
  • sugar
  • cornstarch
  • vanilla
  • limes

 

A photo of a slice of lime cheesecake on a while plate covered in triple berry sauce and dollop of whipped cream and a slice of lime.

 

Why Room Temperature?

It is absolutely critical that the cream cheese and eggs are at room temperature before you start the filling. Cream cheese that has been brought to room temperature won’t get clumpy and will be smooth and creamy which is exactly what you’re after with cheesecake. Eggs that are at room temperature distribute more evenly through the cheesecake mixture which is crucial to the structure of the cheesecake.  The egg’s fat is more easily emulsified at room temperature as well.

 

A photo of a slice of lime cheesecake with triple berry sauce on a white plate with a bite being taken out with a fork with berry sauce dripping all around it.

 

So Smooth its Criminal

This is the part where people sometimes run into problems with cheesecake.  You want everything to be completely mixed together, but you don’t want to over mix it because that’s what leads to cracking.  Start by beating the cream cheese by itself with a hand mixer.  Once it is creamy, add the sour cream and mix again until smooth.  Then it is egg time.  The eggs should be added one at time and thoroughly mixed after each egg. The sugar, lime zest, lime juice, cornstarch and vanilla can all be added at the same time.  This is where you don’t want to over mix.  Use the hand mixer to blend all the ingredients just enough for everything to come together and be smooth. Pour mixture into the cooled crust.

 

An aerial photo of a whole cheesecake on a white serving platter with dollops of whipped cream around the edges with a slice of lime in each dollop and a pile of triple berry sauce in the middle with a dollop of whipped cream on top

 

A Nice Warm Bath

Just like you and I like a nice warm bath every now and then, so do cheesecakes!  Grab a 9×13 baking dish and pour 3 cups of boiling water into it.  Place the cheesecake on an upper middle rack in the oven and the baking dish with boiling water on a bottom rack.  Actually, put the baking dish into the oven first and then pour the boiling water into it.  It is much easier that way rather than trying to move a baking dish full of boiling water across the kitchen without spilling and burning yourself. Now you are all set for baking!

 

 

A Little Jiggle is Just Fine

Normally, I am not a fan of a little jiggle, if you know what I mean! But in the case of cheesecake, a little jiggle in the middle is ok as long at the sides are set.  This cheesecake bakes for 50-60 minutes. Every oven is a little different so I always start with 50 minutes and then check it. Once the sides are set, turn the oven off, open the oven door and let the cheesecake sit for 20 minutes in the oven. This allows it to finish baking and set without cracking.

 

A zoomed in aerial photo of a whole cheesecake on a white serving platter with dollops of whipped cream around the edges with a slice of lime in each dollop and a pile of triple berry sauce in the middle with a dollop of whipped cream on top

 

Cool It, Baby!

After resting in the warm oven for 20 minutes, remove the cheese and place it on the counter to cool to room temperature.  Then refrigerate for at least 2 hours or overnight.

Triple Berry Sauce

The triple berry sauce can be made while the cheesecake is baking or any time that fits into your schedule.  It only takes a few minutes to come together, but it does need to be completely cooled before serving. Here are the ingredients you will need:

  • Frozen triple berries (raspberries, blueberries, and blackberries)
  • Lime zest
  • Sugar
  • Ultra gel or flour

 

A photo of triple berry sauce being poured with a spoon onto a slice of lime cheesecake.

 

Place the frozen berries, lime zest, and sugar into a saucepan and cook it over medium heat. If you plan to use flour to thicken it, add it right from the beginning. If you’re using ultra gel, wait for the berries to start to break apart slightly and then add it. Stir until the sauce begins to thicken. Once it is thick, move the sauce to a bowl and let it cool. It should be refrigerated until served.

When you’re ready to serve the cheesecake, top with berry sauce and whipped cream if desired.  I also like to sprinkle some lime zest on the top for some added color. I triple dog dare you to try and resist a slice of this!

 

A photo of a slice of lime cheesecake on a while plate covered in triple berry sauce and dollop of whipped cream and a slice of lime.

 

Can You Freeze Cheesecake?

It seems impossible, but if you have leftovers that you don’t plan to eat in the next couple of days, it can be frozen.  I like to freeze the leftover cheesecake in individual slices so that I can just pull out the number of slices I need. It can also be frozen whole. Place the cooled cheesecake into the freezer uncovered until it is firm. Then wrap the cheesecake in heavy duty aluminum foil and place it in a freezer bag. It can be frozen for 3-4 months.

 

A photo of a slice of lime cheesecake with triple berry sauce on a white plate with a bite taken out of it with berry sauce dripping all around it.

 

I probably owe Jennifer a cheesecake for her next birthday after all the cheesecake crust I stole.  She is going to LOVE this lime cheesecake with triple berry sauce, I just know it!

Yield: 10-12

My Favorite Lime Cheesecake with Triple Berry Sauce

My Favorite Lime Cheesecake with Triple Berry Sauce
Don't even try to resist this Lime Cheesecake with Triple Berry Sauce!  Your resistance is futile, trust me!  It is smooth and creamy with the perfect blend of tartness and sweetness! Don't let cheesecake intimidate you. We will walk you through each step. It's so easy!
Prep Time 15 minutes
Additional Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients

Crust

  • 1 Springform Pan
  • 1 1/2 Cups Fine Ground Graham Cracker Crumbs
  • 1/3 Cup Sugar
  • 1/2 Cup Butter, melted
  • Pinch of Salt

Filling

  • 2 (8-ounce) Packages Cream Cheese, softened
  • 1/2 Cup Sour Cream
  • 2 Large Eggs, at room temperature
  • 3/4 Cup White Sugar
  • Zest of 3 Limes
  • 1/4 Cup Fresh Lime Juice (about 2 large regular limes) * see note
  • 1 Tablespoon plus 1 Teaspoon Corn Starch
  • 1 Teaspoon Vanilla
  • 9x13" Pan
  • 3 Cups of Boiling Water
  • Whipped Cream For Serving if Desired

Triple Berry Sauce

  • 1 1/4 Cup Frozen Triple Berries with Blueberries, Raspberries, Blackberries
  • Zest of 1/2 Lime
  • 2 Tablespoons Sugar
  • 1/2 Teaspoon Cornaby's Ultra Gel or 1 Teaspoon Flour

Instructions

  1. Preheat your oven to 300°.
  2. In a small bowl, stir together graham cracker crumbs, sugar, melted butter and a pinch of salt. Pour all of the crumbs into the springform pan and using a measuring cup, press the mixture into the bottom of the pan, pressing the crumbs up along the sides as well.
  3. Place in the oven for 10 minutes and remove to cool.

For the Filling

  1. Using a hand-held electric mixer, beat the cream cheese until smooth. Add the sour cream and again, beat until smooth and creamy.
  2. Add one of the eggs and beat the mixture. Add the final egg and beat again.
  3. Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth, being mindful to not over-beat as that will cause the cheesecake to crack.
  4. Pour the filling into the prepared crust.
  5. Prepare the boiling water.
  6. Place the cheesecake into the oven on an upper middle rack.
  7. Place the 9x13" pan on the lower rack and pour in the boiling water. Close the door and bake about 50-60 minutes or until the edges are set. You may notice a slight jiggle in the middle, that's ok.
  8. Open the oven door, turn off the oven and allow to sit for 20 minutes.
  9. Remove from the oven to cool to room temperature.
  10. Cover and refrigerate for at least 2 hours or overnight before serving.

Berry Sauce

  1. Place the frozen berries, sugar, and lime zest in a saucepan over medium heat. If using flour, add it now.
  2. Stir often until the berries start to breakdown, add the ultra gel and stir to combine until thickened.
  3. Remove to a bowl to cool. Place in the refrigerator until serving.

Notes

Fresh lime juice works much better. To really juice those limes, roll them on the counter using the palm of your hand to break up the cells containing the juice.

Nutrition Information:

Yield:

10-12

Serving Size:

1

Amount Per Serving:Calories: 347 Total Fat: 20g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 86mg Sodium: 219mg Carbohydrates: 41g Fiber: 2g Sugar: 30g Protein: 4g
An aerial photo of a whole cheesecake on a white serving platter with dollops of whipped cream around the edges with a slice of lime in each dollop and a pile of triple berry sauce in the middle with a dollop of whipped cream on top

 

Cheesecake RECIPES

Are you a cheesecake fan looking for more quick and cheesecake recipes? Try our Mini Dutch Apple Cheesecakes, Mini Twix Caramel Cheesecakes, Instant Pot Peanut Butter Cup Cheesecake, White Chocolate Cheesecake Bars with Raspberry Sauce, No Bake Banana Pudding Cheesecake, No Bake Peanut Butter Nutella Cheesecake, Lemon Blueberry No Bake Cheesecake, and don’t miss our post about everything we learned about The Cheesecake Factory!!

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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10 comments on “My Favorite Lime Cheesecake with Triple Berry Sauce”

  1. Took this to work today and it was demolished! Great recipe and can’t wait to make it again😊

  2. Thanks for this, I really appreciate Carrian and Cade.

  3. great cheesecake tweak, really like using lime and berries, looks great too, thank you

  4. I found your blog yesterday, made this cheesecake yesterday afternoon, and was told by my daughter “this is the best food you have ever made” last night!  Cannot thank you enough for bringing joy to our family’s table. I never made a cheesecake before—it looked just like the picture and tasted even better!

  5. I think your blog is by far the best blog I’ve found for cooking and baking! I love all of the tips and explanations throughout. I have always had a problem with cheesecake cracking and have never understood the water bath and how to make that work. I’ve made some fabulous tasting cheesecakes in the past, but I think these tips will improve the look as well. Thanks for this awesome recipe! I can’t wait to try it!