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| Crust | |||
| 1 | cup | shortbread cookie crumbs | (15 cookies) |
| 2 | tablespoons | butter | melted |
| Filling | |||
| 24 | Ounces | cream cheese | softened |
| 1 | cup | sugar | |
| 3 | large | eggs | |
| 1 | tablespoon | lime zest | grated (about 2 limes) |
| 1/4 | cup | lime juice | |
| Sauce | |||
| 10 | ounces | raspberries | in syrup, frozen, thawed |
| 1 | tablespoon | cornstarch | |
| 1/3 | cup | red currant jelly | |
Combine cookie crumbs with butter and press into bottom of 9 inch springform pan; refrigerate.
In large bowl, beat cream cheese until smooth; gradually beat in sugar. Beat in eggs, one at a time, blending until smooth. Add remaining filling ingredients, beating until smooth.
Pour over prepared crust. Bake at 325 F for 55 to 65 minutes or until set.
To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
Turn oven off; let cheesecake stand in oven 30 minutes with door open at least 4 inches. Remove from oven; let stand 10 minutes.
Remove sides of pan; cool to room temperature on wire rack.
Refrigerate overnight or up to three days.
For sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In small saucepan, combine syrup mixture and cornstarch; mix well.
Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake slices with sauce.
| % Daily Value* | |
| Total Fat 10.0g | 15% |
| Saturated Fat 5.0g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 174mg | 58% |
| Sodium 94mg | 4% |
| Total Carbohydrate 58.0g | 19% |
| Dietary Fiber 3.0g | 11% |
| Sugars 52.0g | |
| Protein 5.0g | 11% |
| Vitamin A | 8% | Vitamin C | 27% | |
| Calcium | 4% | Iron | 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.
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General:Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall....
I have made this several times. It is about my favorite crock pot recipe. This won a Sunset recipe contest originally.
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