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key lime cheesecake with raspberry sauce

(1 rating)
Recipe by
Penny Hall
Tucson, AZ

There are a lot of different ways to make Key Lime Cheesecake and pie, but this one is out of this world.

(1 rating)
yield 12 serving(s)
prep time 15 Min
cook time 1 Hr 30 Min

Ingredients For key lime cheesecake with raspberry sauce

  • 1 tbsp cornstarch
  • 2 tbsp unsalted butter, melted
  • 3 eggs
  • 1 cup shortbread cookie crumbs, 15 cookies
  • 1/3 cup red currant jelly
  • 10 oz sweetened raspberries, frozen and thawed
  • 2 limes, 1 tbsp peels grated, and 1/4 cup juice reserved
  • 1 cup sugar
  • 1 3/4 lb cream cheese, softened

How To Make key lime cheesecake with raspberry sauce

  • 1
    Combine cookie crumbs with butter and press into bottom of 9 in. springform pan. Refrigerate. Preheat oven to 325°F. Beat cream cheese in a bowl until smooth. Gradually beat in sugar. Beat in eggs, one at a time, blending until smooth. Add lime peel and juice, beating until smooth. Pour into prepared crust. Bake 55-65 minutes or until edges are somewhat firm and center jiggles slightly when pan is moved. Turn oven off and let cheesecake stand in oven 30 minutes with door open slightly. Remove from oven and let stand 10 minutes. Remove sides of pan and cool to room temperature on wire rack. Refrigerate overnight or up to 3 days. For sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. Combine syrup mixture and cornstarch in a saucepan and mix well. Add jelly and simmer over medium heat 4-5 minutes, stirring, until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake with sauce

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