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Key Lime Cheesecake with Raspberry Sauce

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Recipe

Key Lime Cheesecake with Raspberry Sauce recipe

 

Yield

16 servings

Prep

20 min

Cook

1 hrs

Ready

4 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
crust
1 cup shortbread cookie crumbs
(15 cookies)
*
2 tablespoons butter
melted
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filling
24 ounces cream cheese
softened
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1 cup sugar
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3 large eggs
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1 tablespoon lime zest
grated, (about 2 limes)
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¼ cup lime juice
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sauce
10 ounces raspberries
in syrup-thawed
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1 tablespoon cornstarch
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cup currant jelly
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Ingredients

Amount Measure Ingredient Features
crust
237 ml shortbread cookie crumbs
(15 cookies)
*
3E+1 ml butter
melted
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filling
693.6 ml/g cream cheese
softened
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237 ml sugar
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3 large eggs
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15 ml lime zest
grated, (about 2 limes)
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59 ml lime juice
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sauce
289 ml/g raspberries
in syrup-thawed
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15 ml cornstarch
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79 ml currant jelly
* Camera

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 Arrow up button

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Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 93568% 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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