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Рецепт Key Lime Cheesecake With Raspberry Sauce
by Global Cookbook

Key Lime Cheesecake With Raspberry Sauce
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Ингредиенты

  • 1 c. shortbread cookie crumbs, 15 cookies Or possibly
  • 1 c. vanilla wafer crumbs, 22 wafers
  • 2 Tbsp. margarine or possibly butter, melted
  • 24 ounce cream cheese, softened
  • 1 c. sugar
  • 3 x Large eggs
  • 1 Tbsp. lime peel, grated
  • 1/4 c. key lime juice
  • 10 ounce frzn raspberries in light syrup, thawed
  • 1 Tbsp. cornstarch
  • 1/3 c. red currant jelly

Инструкции

  1. Key lime is a yellow, prized variety of limes from Florida. Bottled Key lime juice is available at many supermarkets. A wet knife makes slicing this cheesecake easier.
  2. Heat oven to 325 degrees F. In medium bowl, combine crust ingredients; mix well. Press in bottom of ungreased 9-inch spring-form pan. Chill.
  3. In large bowl, beat cream cheese till smooth. Gradually beat in sugar. At low speed of electric mixer, beat in Large eggs 1 at a time, blending just till smooth. Add in remaining filling ingredients; beat till smooth. Pour into crust-lined pan.
  4. Bake at 325 degrees F. for 55 to 65 min or possibly till set. (To minimize cracking, place a shallow pan half full of warm water on lower oven rack during baking.) Turn oven off, let cheesecake stand in oven 30 min with door open at least 4 inches. Remove from oven; let stand 10 min.
  5. Remove sides of pan; cold to room temperature on wire rack. Chill overnight or possibly up to 2 days.
  6. To prepare sauce, drain raspberries, reserving syrup. Add in water to syrup to make 3/4 c.. In small saucepan, combine syrup mix and cornstarch; mix well. Add in jelly; cook and stir over medium heat till thickened and clear. Stir in raspberries. Chill till cool. Serve cheesecake with sauce. Store in refrigerator.
  7. Amount