Best Key Lime Cream Cheese Crescents With Lemon Raspberry Sauce Recipes

LEMON-CREAM CHEESE CRESCENT RING RECIPE - (4.7/5)

Steps:

• Directions Heat oven to 350°F. Spray large cookie sheet with cooking spray. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended. Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within 1/2 inch of edges. Starting with 1 long side of rectangle, roll up; pinch edge to seal. With serrated knife, cut into 12 slices. Arrange slices on cookie sheet in a circle, overlapping slightly. Bake 15 to 20 minutes or until golden brown. In small bowl, mix Glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring. Tips: Sprinkle the crescent ring with powdered sugar in place of the glaze if you like. You can prepare the crescent ring up to 2 hours ahead of time; cover with plastic wrap, and refrigerate. Add a few extra minutes to the bake time. Heat oven to 350°F. Spray large cookie sheet with cooking spray. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended. Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within 1/2 inch of edges. Starting with 1 long side of rectangle, roll up; pinch edge to seal. With serrated knife, cut into 12 slices. Arrange slices on cookie sheet in a circle, overlapping slightly. Bake 15 to 20 minutes or until golden brown. In small bowl, mix Glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring. Tips: Sprinkle the crescent ring with powdered sugar in place of the glaze if you like. You can prepare the crescent ring up to 2 hours ahead of time; cover with plastic wrap, and refrigerate. Add a few extra minutes to the bake time.

KEY LIME CHEESECAKE WITH RASPBERRY SAUCE

Steps:

• Combine cookie crumbs with butter and
• press into bottom of 9 inch spring
• form pan. Refrigerate.
• Preheat oven to 325 degrees.
• Beat cream cheese in a bowl until smooth.
• Gradually beat in sugar.
• Beat in eggs,one at a time, blending until smooth. Pour into prepared crust.
• Bake 55 to 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 over night or up to 3 days.
• For Sauce:.
• Drain raspberries, reserving syrup.
• Add water to syrup to make 1/2 of a cup.
• Combine syrup mixture and cornstarch in a saucepan and mix well.
• Add jelly and simmer over medium heat 4 to 5 minutes, stirring until thickened and clear. Stir in raspberries.
• Refrigerate until cold.
• Serve cheesecake with sauce over top.