National Cheesecake Day is this Saturday the 30th. What better excuse to enjoy a delicious dessert? In honor of summer, I made lime cheesecake with strawberry sauce and strawberries on top of course. I also diverged from the normal graham cracker crust and made mine with a yummy pretzel crust. It adds a nice sweet change with a hint a salt. The fresh lime taste in the cheesecake with the sweet strawberry sauce hits all the right notes for summer.
Cheesecake can seem a little intimidating but don’t let that stop you. This recipe isn’t difficult and is very worth the effort to make.
Let’s begin with the ingredients for this delicious Lime Cheesecake and the Pretzel Crust.
The lime cheesecake requires:
- 4 – 8 ounce packages of Cream Cheese
- 3 Eggs plus 1 Egg yolk
- 1 cup of Sugar
- 1 tablespoon Cornstarch
- a pinch of Salt
- 1/2 cup of Sour Cream (not pictured but important)
- 1/2 teaspoon vanilla extract
- 3 tablespoons of Lime Juice
- 2 teaspoons of Lime Zest
For the crust you will need:
- 2 cups of Crushed Pretzels
- 1 cup of Butter
- 2 tablespoons of Sugar
- 2 tablespoons of Brown Sugar
Start out by crushing the pretzels. You can use a food processor or put the pretzels in a heavy duty plastic bag and crush them with a rolling pin.
Melt butter and pour into a bowl with the crushed pretzels. Stir until butter and pretzels are combined. Then add sugar and brown sugar stirring in thoroughly.
Next coat a 9 inch springform pan in melted butter. Pour the pretzel mixture into the pan and press into the bottom of the pan.
Next wrap the bottom of the pan in aluminum foil to prevent leaks during cooking.
Preheat the oven to 350° and then get the lime zest and lime juice ready.
Start out by getting the zest from two limes with a microplane. Next juice the two limes to get the juice you need for the cheesecake.
Now we can start on the lime cheesecake batter.
It’s best to have the cream cheese, sour cream, and eggs to room temperature before you add them to the batter.
Start out by mixing the cream cheese, sugar, salt, and cornstarch together. Then add in the lime juice, lime zest, vanilla, and sour cream. Whip that together and then add in the eggs and the yolk one at a time into the mix, stirring as you go.
At this point I added in a couple drops of green food coloring, but it’s totalling up to you.
Next pour the cheesecake batter into the springform pan. And it’s time to bake. I recommend baking the cheesecake in a water bath. This sounds intimidating but don’t panic it’s not complicated. All you need is a large roasting pan and water.
Remember we wrapped the cheesecake pan in foil? This is where this comes in handy at keeping the water out.
Place the foil lined cheesecake pan into the roasting pan and add an inch or two of water. You just want to make sure your water doesn’t go over the edge of the foil.
Then place it all in the oven and bake at 350° for 50-60 minutes. You will know that the cheesecake is cooked when the outside of the ring is set while the center of the cheesecake still wobbles a bit like jello when you shake it. It’s alright if it browns a bit on top but if it starts cracking turn off the oven right away.
When the lime cheesecake is done cooking let it cool slowly in the oven for about an hour by turning off the oven and leaving the oven door open a bit.
When it’s completely cooled put it in the refrigerator to set for at least four hours. You can leave leave it in the fridge overnight and it’ll be ready for a party the next day.
After the cheesecake is done setting you can make the strawberry sauce.
For the strawberry sauce you will need:
- 2 cups of chopped Strawberries
- 1 cup of Sugar
- 1/2 cup of Water
- 1 tablespoon of Lime Juice
- 1 tablespoon Cornstarch
Wash the strawberries then cut off the tops and slice the strawberries until you have about two cups worth. I sliced my strawberries pretty thickly which took a little longer to cook. So I would recommend dicing the strawberries in a food processor for a smoother sauce.
Pour strawberries, water, lime juice, and sugar into a medium saucepan and bring to a boil, stirring often. Next bring the temperature down to medium-medium high heat and let simmer for 10-15 minutes, stirring occasionally. Add in the cornstarch near the end of the cook time and stir in until fulling dissolved.
I actually strained my strawberry sauce to get a smooth consistency. You don’t have to, but it does give the whole cheesecake a nice finished look. To make it even fancier slice a bunch of strawberries into thin slices and decorate your lime cheesecake with them. Pour over the strawberry sauce and it’s ready for any summer celebration.
Yum! Seriously this lime cheesecake disappeared when I shared it with my friends. It’s not very sweet but it’s rich and creamy. If you like sweeter desserts, you can dust the top with powdered sugar. Either way it is really good.
Finish off a dinner party or just dinner at home with a soothing cup of coffee. Right now Heartland America has a Crossover Coffee Maker for any size party.
I can handle large parties with a drip coffee function or just coffee for one using individual serving coffee pods. So whether you need 1 cup of coffee or 10 this machine has you covered.
I really hope you enjoyed today’s recipe and stay tuned next week. As always please remember, you are always welcome at Home with Heartland.