Key lime cheesecake with raspberry sauce

"Discover how to cook this cheesecake dessert recipe. Dessert recipe for free. Delicious cheesecake recipe. Dessert recipe, cooking tips and food recipe. Easy and quick dessert recipe!"
Recipe by: glafira

Rate this recipe (2 votes)

794 people have saved this recipe

click for zoom

Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

: Crust-----
1 c Shortbread Cookie Crumbs --
: (15 cookies)
2 TB Butter -- melted
: Filling-----
24 oz Cream Cheese -- softened
1 c Sugar
3 Eggs
1 TB Grated Lime Peel -- (about 2
: limes)
1/4 c Lime Juice
: Sauce-----
10 Oz Pkg Frozen Raspberries In
: -Syrup-thawed
1 TB Cornstarch
1/3 c Red Currant Jelly

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.