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Cherry Limeade Cheesecake

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A rich and creamy lime-infused cheesecake with a buttery graham cracker crust, topped with a sweet-tart cherry sauce. Perfect for special occasions or a refreshing dessert.

Ingredients

  • 2 cups graham cracker crumbs
  • 6 Tbsp. sugar
  • 6 Tbsp. unsalted butter, melted
  • 3 (8 oz.) packages PHILADELPHIA Brand Cream Cheese
  • 1 cup sugar
  • 3 large eggs
  • Juice of 2 limes (about 2 Tbsp. per lime)
  • Zest of 2 limes
  • 12 oz. cherries, rinsed and drained
  • 2 Tbsp. sugar
  • 2 tsp. cornstarch
  • 2 tsp. cold water

Instructions

  1. Preheat oven to 325°F. Combine graham cracker crumbs, 6 Tbsp. sugar, and melted butter in a bowl. Press into a 9-inch springform pan or six 4-inch mini springform pans. Bake for 6 minutes and set aside.
  2. Beat cream cheese until smooth. Gradually add 1 cup sugar. Add eggs one at a time, beating well after each addition. Mix in lime juice and zest until combined.
  3. Pour filling over the baked crust.
  4. Place a shallow pan filled halfway with hot water on the bottom oven rack to help prevent cracking. Bake for 55–65 minutes, or until the center is set (25–33 minutes for mini cheesecakes).
  5. Turn off the oven and prop the door open about 4 inches. Let cheesecake stand for 30 minutes. Remove from oven, cool on a wire rack for 10 minutes, then carefully remove pan sides. Cool completely.
  6. Cover and refrigerate for at least 8 hours before serving.
  7. For the sauce, combine cherries and 2 Tbsp. sugar in a saucepan over medium heat. Cook until cherries release juices and the mixture simmers.
  8. Whisk together cornstarch and cold water until smooth. Stir into the cherry mixture.
  9. Cook over medium heat, stirring occasionally, until slightly thickened and gently boiling. Remove from heat and cool.
  10. Serve cheesecake topped with cherry sauce and garnish with lime slices and cherries if desired.

Notes

  • Frozen cherries may be used in place of fresh cherries.
  • For a smoother sauce, strain through a fine mesh sieve after cooking.
  • Refrigerate leftovers in an airtight container for up to 5 days.
  • The sauce will continue to thicken as it cools.

Nutrition

Find it online: https://yumfamilyrecipes.com/cherry-limeade-cheesecake/