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Key Lime Cheesecake with Raspberry Sauce

 

Key Lime Cheesecake with Raspberry Sauce recipe
25

Yield

16

servings

Prep

20

min

Cook

1

hrs

Ready

4

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

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
cup 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 93568% of calories from fat
 % Daily Value *
Total Fat 70g 108%
Saturated Fat 43g 215%
Trans Fat 0g
Cholesterol 365mg 122%
Sodium 609mg 25%
Total Carbohydrate 21g 21%
Dietary Fiber 3g 11%
Sugars g
Protein 37g
Vitamin A 54% Vitamin C 27%
Calcium 17% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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