Key Lime Cheesecake With Raspberry Sauce Recipe - Cooking Index
Key Lime Cheesecake With Raspberry Sauce Recipe - Cooking Index
| Crust | ||
| 1 cup | 146g / 5.1oz | Shortbread cookie crumbs (15 cookies) |
| 2 tablespoons | 30ml | Butter - melted |
| Filling | ||
| 24 oz | 681g | Cream cheese - softened |
| 1 cup | 198g / 7oz | Sugar |
| 3 | Eggs | |
| 1 tablespoon | 15ml | Grated lime peel (about 2 limes) |
| 1/4 cup | 59ml | Lime juice |
| Sauce | ||
| 1 | Frozen raspberries in syrup - thawed | |
| 1 tablespoon | 15ml | Cornstarch |
| 1/3 cup | 20g / 0.7oz | 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 325F 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.
Source:
Greg Walker
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