Skip To Content
Home Recipes Browse Recipes Tropical Rambutan and Key Lime Cheesecake
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 99 g
(Approx. 20 Servings)
Amount Per Serving
Calories 320 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 11 g 55%
Trans Fat 0.5 g
Cholesterol 95 mg 32%
Sodium 210 mg 9%
Total Carbohydrate 25 g 8%
Dietary Fiber 0 g 0%
Sugars 19 g
Protein 5 g
Vitamin A 10% • Iron 2%
Vitamin C 8% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Tropical Rambutan and Key Lime Cheesecake

Prep Time
6 h 20 m
Cook Time
1 h 30 m
Total Time
7 h 50 m
Serves
20  People

Ingredients

Recipe makes 20 Servings

24 Oz whipped cream cheese, 2 (12 oz.) containers
8 Oz sour cream
1 1/4 cup(s) granulated sugar
2 Tsp H‑E‑B Select Ingredients Madagascar Bourbon Vanilla Alcohol Free Extract
1/4 Tsp sea salt
1 Tbsp key lime juice, plus 1 tbsp key lime zest, approximately 3 to 4 key limes
1 cup(s) fresh rambutan, skin peeled, inner seeds removed, flesh puréed until smooth
5 large eggs, 4 whole eggs and 1 egg yolk
1/2 cup(s) heavy whipping cream
2 graham cracker pie shells
Check All
Uncheck All
Add to list

Instructions

1
Place a shallow pan of hot water on center rack of oven and preheat to 300ºF. Line a sheet pan with parchment paper and set aside.
2
In a stand mixer with whisk attachment, add cream cheese, sour cream, sugar, vanilla and salt. Whip on medium-high until well creamed, scraping down sides of bowl as needed.
3
Add key lime juice and zest along with rambutan puree. Blend together on medium speed then slowly add eggs, including extra yolk one at a time, allowing each to blend in.
4
Keep mixer on medium to medium-low speed and slowly add cream until fully incorporated. Turn mixer up to high for 1 minute.
5
Divide batter evenly between both pie shells, filling each to the top edge of crust.
6
Place both pies on prepared sheet pan and bake 1 hour then turn off oven and leave cheesecakes in oven for another 30 minutes or until cakes are fully set in the middle.
7
Cool to room temperature then cover and chill for at least 8 hours or overnight.
Save recipe Save recipe  
Add to list Add to list View Lists
Email
Print Print