I absolutely love this zesty lime cheesecake with fig salsa because it hits that perfect balance of creamy, tangy, and subtly sweet flavors, all beautifully layered in each bite. Plus, the fresh fig salsa on top adds a refreshing twist and makes it feel like a special treat that combines the best of classic and contemporary dessert vibes!
I adore the zesty twist of my Baked Lime Cheesecake wedded to a vibrant fig salsa. I use 500g of softened cream cheese as a rich base, perfectly balanced by the zesty punch from two limes and their juice.
My base is an orchestra of 200g of digestive biscuits, 100g of melted unsalted butter, and a delightful dash of salt. The clean crunch and sweetly toasted flavor make for a wonderful textural and flavor experience while I reach for my fork and dig in.
Fresh figs are trendy right now, and when lightly warmed, they’re a deliciously sweet component of this dish.
Ingredients
Digestive biscuits:
Offer a base that is both crisp and sweet and that is rich in carbohydrates.
Cream cheese:
Provides a smooth, rich texture; protein and healthy fats make it feel indulgent and satisfying.
Lime zest and juice:
Delivers a rejuvenating, zesty citrus taste, loaded with vitamin C.
Fresh figs:
Sweet by nature, abundant in fiber and vitamins, and adding a layer of texture to the dish.
Honey:
Sweetener from nature, which contributes notes of flowers and a deep flavor.
Mint:
Imparts a clean, clear, and aromatic layer that complements the flavors of lime and figs.
Ingredient Quantities
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 150g granulated sugar
- 3 large eggs
- 100ml sour cream
- Zest and juice of 2 limes
- 1 teaspoon vanilla extract
- 200g fresh figs, chopped for salsa
- 2 tablespoons honey
- Juice of 1 lime for salsa
- 2 tablespoons fresh mint, chopped
Instructions
1. Set your oven to 160°C (320°F). Prepare a 23cm (9-inch) springform pan by greasing it and lining the bottom with parchment paper.
2. In a mixing bowl, amalgamate the crushed digestive biscuits and the melted butter, mixing until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan, counting 1, 2, 3, for each of the next 3 steps, and pressing firmly to form the crust. Set aside.
3. In a large bowl, mix together the cream cheese and granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, and beat the mixture well after each egg has been added.
4. Combine the sour cream, lime zest, lime juice, and vanilla extract until fully combined and the mixture is smooth.
5. Pour the filling for the cheesecake over the crust you have previously prepared, using a spatula to smooth it out on top.
6. Put the pan on the oven’s center rack and bake it for 50-60 minutes, or until the center of the dish has set but is still slightly jiggly.
7. When the baking is finished, switch off the oven and leave the door ajar while the cheesecake cools in there for about one hour, letting it cool in a controlled manner.
8. In the meantime, make the fig salsa by mixing the chopped figs, honey, lime juice, and mint in a small bowl. Stir gently to combine.
9. Take the cheesecake out of the oven and allow it to cool at room temperature until it is completely set. Once set, place it in the fridge and leave it for at least 4 hours or overnight to chill thoroughly.
10. Prior to serving, place the fig salsa on top of the cheesecake and then slice it as you would any cake. Enjoy every bite of your delectable lime cheesecake with fig salsa!
Equipment Needed
1. Oven
2. 23cm (9-inch) springform pan
3. Parchment paper
4. Mixing bowls (at least two sizes)
5. Spoon or spatula (for mixing and smoothing)
6. Measuring cups and spoons
7. Zester or grater (for lime zest)
8. Knife (for chopping figs and mint)
9. Cutting board
10. Electric mixer or whisk
11. Cooling rack or a safe area to cool the pan
12. Refrigerator for chilling
FAQ
- Q: Can I use a different type of biscuit for the crust?Q: Can I use something other than digestive biscuits in this recipe?
A: Yes, you can use graham crackers or any cookie with a similar texture.
- Q: How do I know when the cheesecake is fully baked?A: The cheesecake is finished when the edges have set and the middle moves ever so slightly when you give it a gentle shake.
- Q: Can I make this recipe ahead of time?Q: Definitely! The cheesecake can be prepared a day ahead and allowed to chill overnight in the refrigerator for the optimal flavor and texture.
- Q: Can I use an electric mixer for the cream cheese mixture?A: Yes, an electric mixer is the preferred method to achieve a smooth and creamy consistency.
- Q: What can I substitute for sour cream?A: For a similar texture and tang, you can substitute Greek yogurt for sour cream.
- Q: How should I store leftovers?Q: An airtight container in the refrigerator is optimal for storing any remaining cheesecake. Even the most dedicated cheesecake lover may not be able to consume a whole cheesecake in just 3 days.
- Q: Can I freeze the cheesecake?Q: Can you freeze cheesecake? If so, how long can it be kept in the freezer? What is the best way to thaw frozen cheesecake?
You can freeze cheesecake for up to one month. Thaw it in the refrigerator before serving.
Substitutions and Variations
Use Graham crackers or almond flour for the digestive biscuits.
Substitutes for cream cheese include: mascarpone or ricotta cheese.
For granulated sugar: Alternatives are cane sugar or coconut sugar.
For sour cream: Use Greek yogurt or crème fraîche.
When it comes to using fresh figs, nothing can really serve as a true substitute. But when it is necessary to find something else to use, consider this option: Chopped fresh strawberries or peaches
Pro Tips
1. Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature before mixing. This helps create a smoother cheesecake batter and reduces the chances of lumps in your filling.
2. Prevent Cracks: To minimize the chance of your cheesecake cracking, consider using a water bath during baking. Wrap the outside of the springform pan with aluminum foil, then place it in a larger pan filled with a couple of inches of hot water before baking.
3. Press Crust Firmly: Use the bottom of a flat glass or measuring cup to press the biscuit crust firmly and evenly into the pan. This helps to create a stable base that won’t crumble when served.
4. Chill Thoroughly: Allow the cheesecake to chill in the refrigerator for at least 4 hours, but overnight is best. This will ensure the cheesecake is fully set and has the best texture when sliced.
5. Fresh Salsa Tips: Prepare the fig salsa close to serving time to keep it vibrant and fresh. If preparing in advance, you might want to add the mint just before serving to maintain its vibrant color and flavor.
Baked Lime Cheesecake With A Fig Salsa Recipe
My favorite Baked Lime Cheesecake With A Fig Salsa Recipe
Equipment Needed:
1. Oven
2. 23cm (9-inch) springform pan
3. Parchment paper
4. Mixing bowls (at least two sizes)
5. Spoon or spatula (for mixing and smoothing)
6. Measuring cups and spoons
7. Zester or grater (for lime zest)
8. Knife (for chopping figs and mint)
9. Cutting board
10. Electric mixer or whisk
11. Cooling rack or a safe area to cool the pan
12. Refrigerator for chilling
Ingredients:
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 150g granulated sugar
- 3 large eggs
- 100ml sour cream
- Zest and juice of 2 limes
- 1 teaspoon vanilla extract
- 200g fresh figs, chopped for salsa
- 2 tablespoons honey
- Juice of 1 lime for salsa
- 2 tablespoons fresh mint, chopped
Instructions:
1. Set your oven to 160°C (320°F). Prepare a 23cm (9-inch) springform pan by greasing it and lining the bottom with parchment paper.
2. In a mixing bowl, amalgamate the crushed digestive biscuits and the melted butter, mixing until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan, counting 1, 2, 3, for each of the next 3 steps, and pressing firmly to form the crust. Set aside.
3. In a large bowl, mix together the cream cheese and granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, and beat the mixture well after each egg has been added.
4. Combine the sour cream, lime zest, lime juice, and vanilla extract until fully combined and the mixture is smooth.
5. Pour the filling for the cheesecake over the crust you have previously prepared, using a spatula to smooth it out on top.
6. Put the pan on the oven’s center rack and bake it for 50-60 minutes, or until the center of the dish has set but is still slightly jiggly.
7. When the baking is finished, switch off the oven and leave the door ajar while the cheesecake cools in there for about one hour, letting it cool in a controlled manner.
8. In the meantime, make the fig salsa by mixing the chopped figs, honey, lime juice, and mint in a small bowl. Stir gently to combine.
9. Take the cheesecake out of the oven and allow it to cool at room temperature until it is completely set. Once set, place it in the fridge and leave it for at least 4 hours or overnight to chill thoroughly.
10. Prior to serving, place the fig salsa on top of the cheesecake and then slice it as you would any cake. Enjoy every bite of your delectable lime cheesecake with fig salsa!
