Key Lime Cheesecake with Tropical Dried-Fruit Chutney

Key Lime Cheesecake with Tropical Dried-Fruit Chutney

Photo by Robert P.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Crust

  • cup all purpose flour

  • cup sweetened flaked coconut

  • cup sugar

  • ¼

    cup (½ stick) unsalted butter, melted

  • Filling

  • 3

    8-ounce packages cream cheese, room temperature

  • ½

    cup sour cream

  • 1

    cup sugar

  • 5

    large eggs

  • 3

    tablespoons fresh Key lime juice

  • 2

    teaspoons finely grated Key lime peel

  • ¾

    teaspoon vanilla extract

  • Tropical Dried-Fruit Chutney

  • 1

    vanilla bean, split lengthwise

  • 1

    cup imported dry Sherry

  • 2

    cinnamon sticks

  • 2

    whole star anise

  • 1

    cup ½-inch dice dried mango (about 4½ ounces)

  • 1

    cup ½-inch dice dried papaya (about 4½ ounces)

  • ½

    cup ½-inch dice dried pineapple (about 3 ounces)

  • ½

    cup raisins

  • Pineapple juice

  • 3

    tablespoons chopped fresh mint

  • 3

    tablespoons chopped fresh cilantro

Directions

For crust: Preheat 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. Cool crust. 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. For filling: 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. For Chutney Scrape seeds from vanilla bean into heavy medium saucepan. Add bean, Sherry, cinnamon sticks, and star anise. Bring to simmer over medium heat. Add all dried fruits; return to simmer, stirring occasionally. Simmer until Sherry is almost evaporated, stirring occasionally, about 15 minutes. Remove from heat. Mix in enough pineapple juice by tablespoonfuls to moisten chutney. Transfer to bowl, cover, and refrigerate until cold, at least 3 hours. (Chutney can be made 1 day ahead. Keep refrigerated.) Remove vanilla bean, cinnamon sticks, and star anise from chutney. Mix in mint and cilantro and serve.


Nutrition

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