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!
Servings: 12
Ingredients
Crust
- 1 1/2 Cups Graham Cracker Crumbs Fine Ground
- 1/3 Cup Sugar
- 1/2 Cup Butter melted
- Pinch Salt
- 1 Springform Pan 9 inch
Filling
- 16 oz Cream Cheese softened
- 1/2 Cup Sour Cream
- 2 Eggs Large, at room temperature
- 3/4 Cup White Sugar
- Zest of 3 Limes
- 1/4 Cup Lime Juice Fresh, about 2 large regular limes * see note
- 1 Tablespoon Corn Starch plus 1 Teaspoon
- 1 teaspoon Vanilla
- 9x13" Pan
- 3 Cups Water Boiling
- Whipped Cream For Serving if Desired
Berry Sauce
- 1 1/4 Cup Triple Berries with Blueberries Frozen, Raspberries, Blackberries
- 2 Tablespoons Sugar
- Zest of 1/2 Lime
- 1/2 teaspoon Ultra Gel Cornaby's, or 1 Teaspoon Flour
Instructions
For the Crust
- Preheat your oven to 300°.
- 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.1 1/2 Cups Graham Cracker Crumbs, 1/3 Cup Sugar, 1/2 Cup Butter, Pinch Salt, 1 Springform Pan
- Place in the oven for 10 minutes and remove to cool.
For the Filling
- Using a hand-held electric mixer, beat the cream cheese until smooth. Add the sour cream and again, beat until smooth and creamy.16 oz Cream Cheese, 1/2 Cup Sour Cream
- Add one of the eggs and beat the mixture. Add the final egg and beat again.2 Eggs
- 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.3/4 Cup White Sugar, Zest of 3 Limes, 1/4 Cup Lime Juice, 1 Tablespoon Corn Starch, 1 teaspoon Vanilla
- Pour the filling into the prepared crust.
- Prepare the boiling water.
- Place the cheesecake into the oven on an upper middle rack.
- 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.9x13" Pan, 3 Cups Water
- Open the oven door, turn off the oven and allow to sit for 20 minutes.
- Remove from the oven to cool to room temperature.
- Cover and refrigerate for at least 2 hours or overnight before serving.
For the Berry Sauce
- Place the frozen berries, sugar, and lime zest in a saucepan over medium heat. If using flour, add it now.1 1/4 Cup Triple Berries with Blueberries, 2 Tablespoons Sugar, Zest of 1/2 Lime
- Stir often until the berries start to breakdown, add the ultra gel and stir to combine until thickened.1/2 teaspoon Ultra Gel
- Remove to a bowl to cool. Place in the refrigerator until serving.Whipped Cream For Serving if Desired
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.
Cheese cake can be kept in the refrigerator for 5 days.
Nutrition
Serving: 1slice | Calories: 353kcal | Carbohydrates: 31g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 94mg | Sodium: 279mg | Potassium: 100mg | Fiber: 1g | Sugar: 24g | Vitamin A: 843IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg