If you’re missing warm weather during cold months, this cheesecake will transport you to a holiday at the beach! Key lime cheesecake is tangy and rich with a topping of pomegranate syrup and ruby red pomegranate arils.
This is the unfussy sort of cheesecake that doesn’t require a water bath, and you may get a little crack in the top near the end of baking, but no stress! No one will know because it’s going to be covered a mound of billowy whipped cream.
was so generous to send us some of the most beautiful pomegranate arils for our holiday baking. I love that you can see exactly what you’re getting with this product through the packaging which is deep red, vibrant fruit. I also love the adorable moniker ‘Pom Poms’ for pomegranate seeds. I almost want to do a little cheer (ha!).
The batter for this cheesecake may seem a little thin going into the pan, but that makes for a dense, decadent cheesecake. Use a knife warmed in hot water to slice this cake. It will cut cleanly so you can see all those beautiful flecks of lime zest floating throughout the cake.
The pomegranate syrup is so nice with the tropical flavor of key lime, and I found myself piling on arils by the heaping spoonsful!
Yields about 8 servings
Crust
1/2 cup (4 oz.) melted butter
2 cups (198g) graham cracker crumbs
1/4 cup (50g) granulated sugar
Cheesecake
24 oz. (3 packages) cream cheese, at room temperature
1 1/4 cups (212g) granulated sugar
3 large eggs
8 oz. (1 container) sour cream
2 teaspoons lime zest
1/2 cup key lime juice (or regular lime juice)
Pomegranate syrup
1/2 cup (100g) granulated sugar
3 cups (720 ml) pomegranate juice
3/4 cup (180ml) heavy whipping cream, whipped to stiff peaks
1/2 cup (2 oz.) pomegranate arils, such as
Preheat the oven to 350°F.
For the crust, stir together the butter, crumbs, and sugar. Pour into a greased 9-inch springform pan and press the mixture into the pan and 2-inches up the sides. Bake for 10 minutes and cool completely on a wire rack.
Reduce oven temperature to 325°F.
For the filling, beat the cream cheese in the bowl of an electric mixer until fluffy. Gradually add the sugar and beat until well combined. Add the eggs one at a time, and beat well after each addition. Stir in the sour cream, lime zest and juice. Pour into the baked and cooled crust.
Bake for approximately 1 hour and 10 minutes. Turn the oven off and prop the door of the oven open. Allow the cheesecake to set inside the oven with the door open for 15 minutes. Remove from the oven and immediately run a knife between the crust and the pan. Cool completely in the pan and transfer to the refrigerator. Chill 8 hours or overnight.
For the pomegranate syrup, combine the pomegranate juice and sugar in a medium saucepan over medium-high heat; stir until the sugar dissolves. Bring to a boil and cook until syrupy and reduced to 1 cup, about 25 minutes. Cool to room temperature then transfer to a syrup pitcher
Top the cheesecake with the whipped cream and pomegranate arils. Scatter on the lime zest, if using. Serve slices topped with pomegranate syrup.
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