Key Lime Cheesecake With Raspberry Sauce

Course : Cheesecakes
Serves: 1
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1 Cup Shortbread Cookie Crumbs -- (15 cookies)
2 tablespoons Butter -- melted
24 Ounces Cream Cheese -- softened
1 Cup Sugar
3 large eggs
1 tablespoons Grated Lime Peel -- (about 2 limes)
1/4 Cup Lime Juice
10 ounces Frozen Raspberries In Syrup -- thawed
1 tablespoons Cornstarch
1/3 Cup Red Currant Jelly

Preparation / 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 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.

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