Key Lime Cheesecake with Raspberry Sauce Recipe

Key Lime Cheesecake with Raspberry Sauce recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Crust 1 Cup Shortbread Cookie Crumbs (15 cookies)
2 Tbsp Butter melted
Filling 24 Ounces Cream Cheese softened
1 Cup Sugar
3 Eggs
1 Tbsp Grated Lime Peel (about 2 limes)
1/4 Cup Lime Juice
Sauce 1 10 Oz Pkg Frozen Raspberries In Syrup thawed
1 Tbsp Cornstarch
1/3 Cup 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 mi ture and cornstarch mi well. Add jelly cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake slices with sauce.

Key Lime Cheesecake with Raspberry Sauce recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0

104 people have voted

Last Reviewed on 2019-02-17