Key Lime Cheesecake with Raspberry Sauce
Submitted by dawnmr7
Key lime cheesecake on a buttery shortbread cookie crust, finished with a glossy raspberry-currant sauce. Tangy lime, dense and creamy filling, ruby fruit topping for a stunning slice.
YIELD
16 servingsPREP
20 minCOOK
1 hrsREADY
4 hrsThis is a true New York-style cheesecake with a Florida twist. Three full bricks of cream cheese give the filling its dense, slice-like-a-dream texture, while a tablespoon of lime zest and a quarter cup of fresh lime juice cut the richness with bright, puckery citrus.
The shortbread cookie crust is the right choice over the typical graham cracker base. It is buttery, slightly sweet, and crisp enough to hold up against the heavy filling without going soggy. Just two tablespoons of butter binds the crumbs, any more turns the crust greasy.
The water bath substitute (a shallow pan of hot water on the lower rack) is the smart cheat here. It humidifies the oven so the surface does not dry out and crack, but skips the leak-prone step of wrapping the springform pan in foil and submerging it. Combined with the slow oven-off cooldown, you get a smooth, crack-free top almost every time.
A quick raspberry-currant sauce is the finishing touch. Currant jelly adds a glossy, tangy backbone that pure raspberry sauce lacks, and the result is a vivid red drizzle that contrasts dramatically against the pale lime filling.
Pro Tips
- Bring the cream cheese fully to room temperature before beating. Cold cream cheese leaves lumps you cannot beat out without overworking the batter (which causes cracks).
- Use real Key limes for the most authentic flavor, or substitute Persian limes if Key limes are unavailable. Bottled juice loses the bright fresh edge.
- Run a thin, hot knife around the edge before opening the springform, this releases the cheesecake cleanly without tearing the top.
- Refrigerate overnight before slicing. The flavor and texture both deepen with rest, and slices cut cleaner from a fully chilled cake.
Variations
- Use a graham cracker crust if shortbread is unavailable, the recipe works the same way.
- Top with sliced fresh strawberries instead of raspberry sauce for a different berry profile.
- Add a teaspoon of vanilla bean paste to the filling for a deeper, more aromatic background flavor.
Ingredients
Directions
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℉ (160℃) 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 ¾ 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.
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