Key Lime Cheesecake with Raspberry Sauce

Health score
1%
Key Lime Cheesecake with Raspberry Sauce
495 min.
16
230kcal

Suggestions


Indulge in a delightful dessert that perfectly balances the tangy zest of key limes with the sweet, vibrant flavor of raspberries. Our Key Lime Cheesecake with Raspberry Sauce is not just a treat for the taste buds; it's a feast for the eyes as well. This creamy, luscious cheesecake is set atop a buttery shortbread crust, creating a harmonious blend of textures that will leave you craving more.

Imagine slicing into this velvety cheesecake, revealing its smooth, pale green filling that captures the essence of fresh key limes. Each bite is a refreshing burst of citrus, complemented by the rich creaminess of the cream cheese. The addition of grated lime peel enhances the flavor, making it a truly authentic key lime experience.

But the magic doesn’t stop there! The homemade raspberry sauce adds a stunning pop of color and a sweet-tart contrast that elevates this dessert to new heights. Drizzled over each slice, the sauce not only enhances the presentation but also brings a delightful burst of fruity flavor that pairs beautifully with the cheesecake.

Perfect for gatherings, celebrations, or simply a well-deserved treat, this Key Lime Cheesecake with Raspberry Sauce is sure to impress your family and friends. With a preparation time of just under eight hours, including chilling, you can easily make this dessert ahead of time, allowing the flavors to meld beautifully. Get ready to wow your guests with this exquisite dessert that’s as delicious as it is beautiful!

Ingredients

  • cup shortbread cookies (15 cookies) (25 wafers)
  • tablespoons butter melted
  • oz cream cheese softened
  • cup sugar 
  •  eggs 
  • tablespoon lime zest grated ( 2 limes)
  • 0.3 cup juice of lime 
  • 10 oz raspberries light frozen thawed
  • tablespoon cornstarch 
  • 0.3 cup currant jelly red

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • wire rack
  • hand mixer
  • springform pan

Directions

  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.
  3. Add remaining filling ingredients; beat until smooth.
  4. Pour into crust-lined pan.
  5. 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.
  6. Remove from oven; let stand 10 minutes.
  7. Remove side of pan; cool to room temperature on cooling rack. Cover and refrigerate overnight or up to 2 days.
  8. To make sauce, drain raspberries, reserving syrup.
  9. Add water to syrup to make 3/4 cup. In 1-quart saucepan, mix syrup mixture and cornstarch.
  10. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold.
  11. Serve cheesecake with sauce. Cover and refrigerate any remaining cheesecake and sauce.

Nutrition Facts

Calories230kcal
Protein5.09%
Fat42.71%
Carbs52.2%

Properties

Glycemic Index
17.13
Glycemic Load
17.75
Inflammation Score
-3
Nutrition Score
4.1465217600698%

Flavonoids

Cyanidin
8.11mg
Petunidin
0.05mg
Delphinidin
0.23mg
Malvidin
0.02mg
Pelargonidin
0.17mg
Peonidin
0.02mg
Catechin
0.23mg
Epigallocatechin
0.08mg
Epicatechin
0.62mg
Epigallocatechin 3-gallate
0.1mg
Eriodictyol
0.08mg
Hesperetin
0.5mg
Naringenin
0.03mg
Kaempferol
0.01mg
Quercetin
0.21mg

Nutrients percent of daily need

Calories:229.99kcal
11.5%
Fat:11.11g
17.09%
Saturated Fat:4.62g
28.85%
Carbohydrates:30.54g
10.18%
Net Carbohydrates:29.09g
10.58%
Sugar:20.52g
22.8%
Cholesterol:45.01mg
15%
Sodium:127.62mg
5.55%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.98g
5.96%
Manganese:0.19mg
9.51%
Vitamin C:6.51mg
7.89%
Vitamin B2:0.13mg
7.8%
Selenium:4.94µg
7.06%
Vitamin A:318.16IU
6.36%
Fiber:1.45g
5.81%
Folate:22.06µg
5.51%
Vitamin E:0.8mg
5.3%
Phosphorus:48.81mg
4.88%
Vitamin B1:0.07mg
4.45%
Iron:0.77mg
4.29%
Vitamin K:3.36µg
3.2%
Vitamin B5:0.32mg
3.19%
Vitamin B3:0.62mg
3.1%
Calcium:27.45mg
2.75%
Copper:0.05mg
2.36%
Potassium:81.12mg
2.32%
Vitamin B6:0.05mg
2.27%
Magnesium:8.91mg
2.23%
Zinc:0.33mg
2.22%
Vitamin B12:0.11µg
1.77%
Vitamin D:0.17µg
1.1%