KEY LIME CHEESECAKE WITH RASPBERRY SAUCE
Make and share this Key Lime Cheesecake With Raspberry Sauce recipe from Food.com.
Provided by Alskann
Categories Cheesecake
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 284.2, Fat 16.4, SaturatedFat 9.9, Cholesterol 99.5, Sodium 132.9, Carbohydrate 31.6, Fiber 1.4, Sugar 26.9, Protein 4.7
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