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Key Lime Cheesecake with Raspberry Sauce
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Prep Time:
30 minutes
Total Time:
8 hours 15 minutes
Tangy Key lime meets sweet raspberries on a buttery shortbread crust for a creamy and decadent dessert.
Ingredients:
  • 1 cup shortbread cookie crumbs (15 cookies) or vanilla wafer crumbs (25 wafers)
  • 2 tablespoons butter or margarine, melted
  • 3 packages (8 oz) cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 1 tablespoon grated lime peel (about 2 limes)
  • 1/4 cup Key lime juice
  • 1 box (10 oz) frozen raspberries in light syrup, thawed
  • 1 tablespoon cornstarch
  • 1/3 cup red currant jelly
Instructions:
  • Preheat oven to 325°F. Combine crust ingredients in a medium bowl and press evenly onto the bottom of an ungreased 9-inch springform pan. Chill in the refrigerator.
  • In a large bowl, whip the cream cheese until creamy. Gradually mix in the sugar. Using a low speed on your electric mixer, add the eggs one at a time until just blended. Incorporate the rest of the filling ingredients and mix until smooth. Transfer the mixture into the crust-lined pan.
  • Bake for 55 to 65 minutes until set. To prevent cracking, place a shallow pan half full of hot water on the lower oven rack while baking. Turn off the oven; leave the cheesecake in for 30 minutes with the door open at least 4 inches. Take it out and let it stand for 10 minutes. Remove the side of the pan, cool on a rack to room temperature, cover, and refrigerate overnight or up to 2 days.
  • First, separate the raspberries from their syrup and set the syrup aside. Next, mix water with the reserved syrup to make 3/4 cup of liquid. Combine the syrup mixture and cornstarch in a 1-quart saucepan. Then add the jelly and stir over medium heat until the mixture thickens and turns clear. Lastly, mix in the raspberries and chill the sauce in the refrigerator until cold. Serve the cheesecake with the raspberry sauce, and store any leftover cheesecake and sauce in the refrigerator.

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