Key Lime Cheesecake with Raspberry Sauce

Key Lime Cheesecake with Raspberry Sauce

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 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.

Key Lime Cheesecake

Key Lime Cheesecake Recipe

2 large eggs1 (14 ounce) can sweetened condensed milk
1 packet unflavored gelatin
1/2 cup fresh key lime juice
8 ounces softened cream cheese
4 ounces sour cream
1 cup heavy cream, whipped with some sugar
9-inch graham cracker crust
Key lime slices, optional

Beat eggs in a medium bowl with mixer on high for 2 minutes. Beat 2 minutes longer on medium speed while adding milk and gelatin.Pour mixture into a saucepan and cook on low to simmer, stirring constantly until thickened, about 15 to 20 minutes.Remove from heat and stir in 1/4 cup lime juice, stirring until smooth and thick. Let cool.

Beat the cream cheese, sour cream and remaining lime juice until smooth. Fold in the whipped cream and then the milk/gelatin mixture mixing well.Pour into pie crust and refrigerate until set, about 2 1/2 hours or overnight. Garnish with lime slices.


Enjoy this Key Lime Cheesecake Recipe from Best-Cheesecake-Recipes.com