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Key Lime Cheesecake with Raspberry Sauce

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By Betty Crocker Kitchens
Updated Feb 24, 2010
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This creamy dessert balances tart Key limes with sweet frozen raspberries. Shortbread cookie crumbs make an ultra-rich crust.

Key Lime Cheesecake with Raspberry Sauce

  • Prep Time 30 min
  • Total 8 hr 15 min
  • Servings 16
  • Ingredients 10
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Ingredients

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

Instructions

  • Step 
    1
    Heat oven to 325°F. In medium bowl, mix crust ingredients. Press in bottom of ungreased 9-inch springform pan. Refrigerate.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

320 Calories
20g Total Fat
5g Protein
30g Total Carbohydrate
24g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
11g
56%
Trans Fat
1g
Cholesterol
95mg
31%
Sodium
200mg
8%
Potassium
105mg
3%
Total Carbohydrate
30g
10%
Dietary Fiber
1g
4%
Sugars
24g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
6%
6%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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