Key Lime Cheesecake With Tropical Dried-Fruit Chutn

Name: Key Lime Cheesecake With Tropical Dried-Fruit Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup all purpose flour; 2/3 cup sweetened flaked coconut; 1/3 cup sugar; 1/4 cup (1/2 stick) unsalted butter, melted; 3 8-ounce packages cream cheese, room temperature; 1/2 cup sour cream; 1 cup sugar; 5 large eggs; 3 tablespoons fresh Key lime juice; 2 teaspoons finely grated Key lime peel; 3/4 teaspoon vanilla extract

Servings: persons

2/3 cup all purpose flour
2/3 cup sweetened flaked coconut
1/3 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
3 8-ounce packages cream cheese, room temperature
1/2 cup sour cream
1 cup sugar
5 large eggs
3 tablespoons fresh Key lime juice
2 teaspoons finely grated Key lime peel
3/4 teaspoon vanilla extract

1
Preheat oven to 350u00b0F. Stir flour, coconut, and sugar in medium bowl to blend. Drizzle butter over and mix until crumbs stick together; press firmly onto bottom of 9-inch-diameter springform pan. Bake crust until golden brown, about 25 minutes. Cool crust. Stack 3 large sheets of 18-inch-wide heavy-duty foil on work surface. Place cake pan in center. Wrap foil snugly around pan sides. Maintain oven temperature.
2
Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sour cream, then sugar. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in lime juice, lime peel, and vanilla. Pour batter over crust. Place wrapped cheesecake in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake pan. Cover cheesecake pan (not roasting pan) loosely with foil.
3
Place cheesecake, still in water bath, into oven. Bake 1 hour. Uncover and continue to bake until just set in center when cake pan is gently shaken, about 20 minutes longer. Remove cake from water and place directly into refrigerator; chill uncovered overnight.
4
Cut around cake to loosen. Remove pan sides. Slice cake; serve with chutney.

932

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 cup all purpose flour, 2/3 cup sweetened flaked coconut, 1/3 cup sugar, 1/4 cup (1/2 stick) unsalted butter, melted, and more.

Yes, Key Lime Cheesecake With Tropical Dried-Fruit Chutney falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Key Lime Cheesecake With Tropical Dried-Fruit Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions