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.
3/4cup180ml heavy whipping cream, whipped to stiff peaks
1/2cup2 oz. pomegranate arils, such as POM Wonderful Pom Poms
Lime zest for garnishoptional
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.
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.