Key Lime Cheesecake with Raspberry Sauce
Key Lime Cheesecake with Raspberry Sauce recipe
Yield
16 servingsPrep
20 minCook
1 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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) |
|
| ¼ | cup |
lime juice
|
|
| sauce | |||
| 10 | ounces |
raspberries
in syrup-thawed |
|
| 1 | tablespoon |
cornstarch
|
|
| ⅓ | cup |
currant jelly
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 237 | ml |
shortbread cookie crumbs
(15 cookies) |
* |
| 3E+1 | ml |
butter
melted |
|
| filling | |||
| 693.6 | ml/g |
cream cheese
softened |
|
| 237 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 15 | ml |
lime zest
grated, (about 2 limes) |
|
| 59 | ml |
lime juice
|
|
| sauce | |||
| 289 | ml/g |
raspberries
in syrup-thawed |
|
| 15 | ml |
cornstarch
|
|
| 79 | ml |
currant jelly
|
*
|
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.
