Ingredients Jump to Instructions ↓

  1. 1 cup 146g / 5.1oz Shortbread cookie crumbs (15 cookies)

  2. 2 tablespoons 30ml Butter - melted Filling

  3. 24 oz 681g Cream cheese - softened

  4. 1 cup 198g / 7oz Sugar

  5. 3 Eggs

  6. 1 tablespoon 15ml Grated lime peel (about 2 limes)

  7. 1/4 cup 59ml Lime juice Sauce

  8. 1 Frozen raspberries in syrup - thawed

  9. 1 tablespoon 15ml Cornstarch

  10. 1/3 cup 20g / 0.7oz Red currant jelly

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine cookie crumbs with butter and press into bottom of 9 inch Springform pan; refrigerate. In large bowl, beat cream cheese until smooth; gradually beat in sugar. Beat in eggs, one at a time, blending until smooth. Add remaining filling ingredients, beating until smooth. Pour over prepared crust. Bake at 325F for 55 to 65 minutes or until set. To minimize cracking, place a shallow pan half full of hot water on lower 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 sides of pan; cool to room temperature on wire rack. Refrigerate overnight or up to three days. For sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In small saucepan, combine syrup mixture and cornstarch; mix well. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake slices with sauce.


Send feedback