Key Lime Cheesecake with Tropical Dried-Fruit Chutney
Key Lime Cheesecake with Tropical Dried-Fruit Chutney is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
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.
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.
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.
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.
Cut around cake to loosen.
Remove pan sides.
Slice cake; serve with chutney.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.