Key Lime Cheesecake with Raspberry Sauce

Key Lime Cheesecake with Raspberry Sauce

This creamy dessert balances tart Key limes with sweet frozen raspberries. Shortbread cookie crumbs make an ultra-rich crust.

Prep Time

30

Minutes

Total Time

8:15

Hrs:Mins

Makes

16

servings

Crust
1
cup shortbread cookie crumbs (15 cookies) or vanilla wafer crumbs (25 wafers)
2
tablespoons butter or margarine, melted
Filling
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
Raspberry Sauce
1
box (10 oz) frozen raspberries in light syrup, thawed
1
tablespoon cornstarch
1/3
cup red currant jelly
  1. Heat oven to 325°F. In medium bowl, mix crust ingredients. Press in bottom of ungreased 9-inch springform pan. Refrigerate.
  2. 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. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
  3. 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. Remove from oven; let stand 10 minutes. Remove side of pan; cool to room temperature on cooling rack. Cover and refrigerate overnight or up to 2 days.
  4. To make sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In 1-quart saucepan, mix syrup mixture and cornstarch. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake with sauce. Cover and refrigerate any remaining cheesecake and sauce.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
Decorate the top of this cheesecake with raspberries and edible flowers.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 11g,
    • Trans Fat 1g),
  • Cholesterol 95mg;
  • Sodium 200mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 1g,
    • Sugars 24g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.