Key Lime Cheesecake with Raspberry Sauce

Key Lime Cheesecake with Raspberry Sauce
495 min.
16
267kcal

Suggestions


Indulge in a delightful dessert that perfectly balances the tangy zest of Key limes with the creamy richness of cheesecake. 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. Imagine a smooth, velvety cheesecake nestled in a buttery shortbread crust, topped with a vibrant raspberry sauce that adds a burst of color and flavor. This dessert is ideal for gatherings, celebrations, or simply to satisfy your sweet cravings.

With a preparation time of just under eight hours, including chilling, this cheesecake allows the flavors to meld beautifully, resulting in a dessert that is both refreshing and satisfying. Each slice offers a delightful combination of creamy and fruity notes, making it a perfect ending to any meal. The raspberry sauce, made from thawed raspberries and red currant jelly, adds a sweet-tart contrast that elevates the cheesecake to new heights.

Whether you're hosting a dinner party or looking for a special treat to enjoy at home, this Key Lime Cheesecake with Raspberry Sauce is sure to impress. Its unique flavor profile and stunning presentation will leave your guests raving and asking for seconds. So, roll up your sleeves and get ready to create a dessert that will become a cherished favorite in your recipe collection!

Ingredients

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

Equipment

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

Directions

  1. Heat oven to 325F. 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

Calories267kcal
Protein4.59%
Fat35.62%
Carbs59.79%

Properties

Glycemic Index
15.51
Glycemic Load
17.5
Inflammation Score
-2
Nutrition Score
3.0378260819808%

Flavonoids

Eriodictyol
0.08mg
Hesperetin
0.5mg
Naringenin
0.03mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:267.2kcal
13.36%
Fat:10.99g
16.91%
Saturated Fat:4.61g
28.83%
Carbohydrates:41.51g
13.84%
Net Carbohydrates:41.21g
14.99%
Sugar:30.28g
33.65%
Cholesterol:45.01mg
15%
Sodium:140.02mg
6.09%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.19g
6.38%
Vitamin B2:0.13mg
7.4%
Selenium:4.9µg
7.01%
Vitamin A:312.31IU
6.25%
Folate:18.34µg
4.58%
Phosphorus:43.67mg
4.37%
Vitamin E:0.64mg
4.27%
Vitamin B1:0.06mg
4.07%
Iron:0.65mg
3.61%
Manganese:0.07mg
3.57%
Calcium:34.83mg
3.48%
Vitamin B5:0.26mg
2.6%
Vitamin B3:0.51mg
2.57%
Vitamin C:1.87mg
2.27%
Vitamin K:1.97µg
1.88%
Vitamin B6:0.04mg
1.78%
Vitamin B12:0.11µg
1.77%
Zinc:0.26mg
1.73%
Copper:0.03mg
1.56%
Potassium:54.37mg
1.55%
Magnesium:5.01mg
1.25%
Fiber:0.3g
1.2%
Vitamin D:0.17µg
1.1%