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    Winter Key Lime Cheesecake

    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.

    Who says key lime is just for summer months? Not me! And especially not when it is enhanced by one of winter’s best offerings. I’m talking about tart and tangy, antioxidant-rich pomegranate. In this recipe, pomegranate juice is reduced to a syrup over the stove top, and served alongside slices of cheesecake topped with freshly whipped cream and jewel-like 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. 

    POM Wonderful 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! 

    This cheesecake tastes like a sunny vacation! If you’re a key lime lover, then it’s an absolute must, and the pomegranate is a lovely accompaniment. Plus, its virtues of Vitamin C and antioxidants will fortify you during winter. 

    Winter Key Lime Cheesecake[Click for Printable Version]
    Yields about 8 servingsCrust
    1/2 cup (4 oz.) melted butter
    2 cups (198g) graham cracker crumbs
    1/4 cup (50g) granulated sugarCheesecake
    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 POM Wonderful Pom Poms 
    Lime zest for garnish, optionalPreheat 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 pitcherTop the cheesecake with the whipped cream and pomegranate arils. Scatter on the lime zest, if using. Serve slices topped with pomegranate syrup.

    Please note, this is not a sponsored post. The POM Wonderful Pom Poms were offered to us by the company, and since we already loved them they were a natural fit for this awesome cheesecake.

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    link Winter Key Lime Cheesecake By Heather Baird Published: Friday, December 04, 2020Friday, December 04, 2020Winter Key Lime Cheesecake Recipe LEGGI TUTTO

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    Pumpkin Cheesecake

    1 Make graham cracker pecan crust: Pulse pecans, flour, brown sugar, and graham cracker crumbs in a food processor. Add butter and egg yolk. Pulse until mixture is homogenous.
    Press into bottom of 9-inch springform pan and bake for 10 minutes at 375°F. Remove from oven and let cool.

    2 Press the pumpkin purée. Take the pumpkin purée and place it on several layers of paper towels. Cover with several layers of paper towels and use your hands to gently squeeze out liquid from the purée.
    Note that you will probably go through a lot of paper towels (can use tea towels too).

    3 Measure the pumpkin puree: Two 15-ounce cans of puréed pumpkin should yield a little more than 2 cups of purée with the excess moisture removed. Measure out 2 cups of purée; you want exactly 2 cups.
    4 Make the pumpkin base: Whisk together the flour, cinnamon, ground ginger, grated nutmeg, and allspice in a medium bowl. With a wooden spoon (no need for a mixer for this step), mix in the salt, 2 cups of pressed pumpkin purée, vanilla, and bourbon. Beat in the eggs, one at a time.
    5 Make the cheesecake filling: In a large bowl (it helps to use a mixer for this step), beat the cream cheese and the brown sugar until fully creamed and smooth (no lumps). Gradually add the pumpkin mixture until fully incorporated.
    Bring a kettle of water to a boil.
    6 Line pan with 3 layers of thick foil: Place the springform pan with the crust in the middle of three layers of large sheets of heavy duty aluminum foil (to help prevent water-bath moisture from leaking into the pan). Fold the aluminum foil up the sides of the pan and trim. (You can also use a turkey roasting bag instead of the foil to keep the water out.)

    6 Pour filling into pan: Place the aluminum wrapped pan in a large roasting pan (large enough so that there is room on all sides). Pour the pumpkin cream cheese mixture into the springform pan.

    7 Add water to the roasting pan: Place the roasting pan containing the springform pan in a 325°F oven on the middle rack. Pour boiling water into the pan so that it comes halfway up the side of the springform pan.

    8 Bake and cool: Bake the cheesecake for 1 1/2 hours at 325°F. Turn off the oven heat and prop the oven door open. Let the cheesecake sit in the oven, cooling for another hour.
    Then remove from oven and let come to room temperature. Once it has cooled down, chill for several hours in the refrigerator, preferably overnight.
    9 When ready to serve, gently remove the cake from the springform pan: To do this well, I recommend a tip by Dorie Greenspan in her book Baking: From My Home to Yours. To help ensure that the cake doesn’t stick to the springform side as you unlock it, first run a blunt knife around the cake and then warm the sides of the pan with a hair dryer. Then carefully unlock the springform and lift off the sides.
    Serve cheesecake with caramel sauce, candied pecans, and whipped cream. LEGGI TUTTO