Key Lime Cheesecake with Raspberry Sauce

Name: Key Lime Cheesecake with Raspberry Sauce
Prep time: 8 h 15 min
Cook time: 8 h 15 min
Total time: 8 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 2 Tbsps butter or margarine, melted; 1 Tbsp cornstarch; 227 grams packages cream cheese, softened; 3 eggs; 59 milliliters Key lime juice; 1 Tbsp grated lime peel (about 2 limes); 79 milliliters red currant jelly; 283 grams box frozen raspberries in light syrup, thawed; 237 milliliters sugar; 237 milliliters shortbread cookie crumbs (15 cookies) or vanilla wafer crumbs (25 wafers)

This vegetarian recipe serves 16. One portion of this dish contains about 2g of protein, 8g of fat, and a total of 226 calories. A mixture of butter, eggs, lime peel, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 8 hours and 15 minutes.

Instructions

Heat oven to 325°F. In medium bowl, mix crust ingredients. Press in bottom of ungreased 9-inch springform pan. Refrigerate.

Ingredients you will need

Crust

Equipment you will use

Springform Pan

Bowl

Oven

In large bowl, beat cream cheese until smooth. Gradually beat in sugar. At low speed of electric mixer, beat in eggs 1 at a time, blending just until smooth.

Ingredients you will need

Cream Cheese

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Add remaining filling ingredients; beat until smooth.

Pour into crust-lined pan.

Ingredients you will need

Crust

Equipment you will use

Frying Pan

Bake 55 to 65 minutes or until set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Turn oven off; let cheesecake stand in oven 30 minutes with door open at least 4 inches.

Ingredients you will need

Water