MINI KEY LIME CHEESECAKE WITH RASPBERRY SAUCE
Provided by Trisha Yearwood
Categories dessert
Time 4h25m
Yield 24 servings
Number Of Ingredients 15
Steps:
- For the crust: Preheat the oven to 300 degrees F. Spray the bottoms of 24 cupcake-size silicon molds with cooking spray (or two 12-cup muffin pans) and place them on a baking sheet.
- To make the crust, in a small mixing bowl, stir together the crumbs, sugar and melted butter, then press the mixture firmly into the bottom of each mold. Set aside.
- For the filling: Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Add the eggs 1 at a time, beating well after each addition. Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth.
- Pour the filling into the prepared crusts. Bake until the tops are lightly brown, about 20 minutes. Let cool, then cover and refrigerate for at least 2 hours before serving.
- For the sauce: Meanwhile, to make the sauce, process the raspberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before drizzling over the cheesecake and serving.
KEY LIME CHEESECAKE
Steps:
- In a mixing bowl, combine the melted butter, 2 tablespoons of the sugar and graham cracker crumbs. Mix well. Press the crust firmly over the bottom of a 9-inch spring form pan. Set aside.
- In a saucepan dissolve the gelatin the key lime juice, about 5 minutes. Add 1 1/4 cups of the sugar, eggs, egg yolks, and lime zest. Mix well. Over medium heat, cook until the mixture thickens and is pudding like, about 10 minutes. Remove from the heat.
- In the bowl of an electric mixer, fitted with a paddle attachment, beat the cream cheese until smooth. With the mixer running, add the lime mixture slowly and beat until smooth. Remove the mixture and turn into a bowl and cool completely. Cover with plastic wrap and refrigerate until chilled, stirring every 10 minutes.
- In a bowl of an electric mixer with a whip attachment, place the egg whites, pinch of salt and remaining 1/4 cup of the sugar. Whip on medium high until stiff peaks form. Remove the lime and cheese mixture from the refrigerator. Fold the egg whites into the lime mixture and blend thoroughly. Pour the mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, about 4 hours.
- Remove from the refrigerator. Run a sharp knife along the sides of the pan and remove the spring-form. Spread the whipped cream evenly over the top of the cake.
- For the candied zest: In a saucepan over medium heat, combine the simple syrup and the lime zest. Bring the liquid to a simmer and cook for 3 to 4 minutes. Remove the zest from the liquid and cool on parchment paper.
- Cut the cake into individual servings. Garnish with candied lime zest and mint sprigs.
KEY LIME CHEESECAKE WITH RASPBERRY SAUCE
Make and share this Key Lime Cheesecake With Raspberry Sauce recipe from Food.com.
Provided by Alskann
Categories Cheesecake
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cookie crumbs with butter and
- press into bottom of 9 inch spring
- form pan. Refrigerate.
- Preheat oven to 325 degrees.
- Beat cream cheese in a bowl until smooth.
- Gradually beat in sugar.
- Beat in eggs,one at a time, blending until smooth. Pour into prepared crust.
- Bake 55 to 65 minutes or until edges are somewhat firm and center jiggles slightly when pan is moved.
- Turn oven off and let cheesecake stand in oven 30 minutes with door open slightly.
- Remove from oven and let stand 10 minutes.
- Remove sides of pan and cool to room temperature on wire rack.
- Refrigerate over night or up to 3 days.
- For Sauce:.
- Drain raspberries, reserving syrup.
- Add water to syrup to make 1/2 of a cup.
- Combine syrup mixture and cornstarch in a saucepan and mix well.
- Add jelly and simmer over medium heat 4 to 5 minutes, stirring until thickened and clear. Stir in raspberries.
- Refrigerate until cold.
- Serve cheesecake with sauce over top.
Nutrition Facts : Calories 284.2, Fat 16.4, SaturatedFat 9.9, Cholesterol 99.5, Sodium 132.9, Carbohydrate 31.6, Fiber 1.4, Sugar 26.9, Protein 4.7
KEY LIME CHEESECAKES WITH RASPBERRY SWIRLS
They make perfect little cakes. They look fresh from a bakery. Everyone loves them. I also make this using two mini-cheesecake pans.
Provided by Jessica
Categories Desserts Cakes Cheesecake Recipes
Time 7h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners.
- Combine the cookies, butter, and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this.
- Bake in the preheated oven 5 minutes; allow to cool.
- In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, key lime zest, key lime juice, and vanilla extract. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of preserves on top of each one. Swirl preserves into the cream cheese mixture with a toothpick.
- Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 26.5 g, Cholesterol 62.9 mg, Fat 16.9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 8.7 g, Sodium 191.4 mg, Sugar 15.6 g
KEY LIME CHEESECAKE WITH RASPBERRY SAUCE
There are a lot of different ways to make Key Lime Cheesecake and pie, but this one is out of this world.
Provided by Penny Hall @FantasyFaery54
Categories Other Desserts
Number Of Ingredients 9
Steps:
- Combine cookie crumbs with butter and press into bottom of 9 in. springform pan. Refrigerate. Preheat oven to 325°F. Beat cream cheese in a bowl until smooth. Gradually beat in sugar. Beat in eggs, one at a time, blending until smooth. Add lime peel and juice, beating until smooth. Pour into prepared crust. Bake 55-65 minutes or until edges are somewhat firm and center jiggles slightly when pan is moved. Turn oven off and let cheesecake stand in oven 30 minutes with door open slightly. Remove from oven and let stand 10 minutes. Remove sides of pan and cool to room temperature on wire rack. Refrigerate overnight or up to 3 days. For sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. Combine syrup mixture and cornstarch in a saucepan and mix well. Add jelly and simmer over medium heat 4-5 minutes, stirring, until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake with sauce
NO-BAKE RASPBERRY CHEESECAKE
Customise our raspberry cheesecake by adding white chocolate, yogurt or mascarpone, or, for a richer base, swap the digestive biscuits for shortbread
Provided by Samuel Goldsmith
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Blitz the biscuits in a food processor or tip into a food bag and bash to fine crumbs using a rolling pin. Transfer to a bowl and stir in the melted butter until the mixture looks like damp sand. Tip the buttery crumbs into a 20cm springform tin and press into the base using the back of a spoon until you have a smooth, even layer. Chill until needed.
- Tip the soft cheese, sugar, vanilla, and cream into a bowl and beat using an electric whisk until thick and creamy. Fold in about two-thirds of the raspberries, pressing the berries lightly against the side of the bowl as you do to squeeze out some of their juices and lightly ripple the cream.
- Scrape the cheesecake mixture over the chilled base and smooth the top with a spatula. Chill for at least 6 hrs, or preferably overnight. Can be made up to two days ahead and chilled. To serve, carefully remove from the tin, scatter with the remaining raspberries and dust with icing sugar, if using.
Nutrition Facts : Calories 459 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.79 milligram of sodium
More about "key lime cheesecake with raspberry sauce recipes"
KEY LIME CHEESECAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (26)Category DessertCuisine AmericanTotal Time 7 hrs 45 mins
- Adjust the oven rack to the center position, with a lower oven rack in place for the water bath described in step 5, and preheat oven to 350°F (177°C).
- If your graham crackers aren’t crumbs yet, use a food processor to pulse them into fine crumbs. Pour crumbs into a medium bowl and stir in sugar and melted butter until combined. Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 8 minutes. Remove from the oven and allow crust to slightly cool as you prepare the filling.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the lime juice, sour cream, vanilla extract, and lime zest then beat on medium-high speed until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.
- Pour cheesecake batter into warm crust. Use a rubber spatula or spoon to smooth it into an even layer.
EASY KEY LIME CHEESECAKE - NO BAKE! {VIDEO} THE …
From thereciperebel.com
KEY LIME CHEESECAKE WITH RASPBERRY SAUCE
From cdkitchen.com
KEY LIME CHEESECAKE BARS WITH RASPBERRY SAUCE
From yummynoises.com
KEY LIME CHEESECAKE WITH RASPBERRY SAUCE RECIPE
From recipeland.com
4/5 (1)Total Time 4 hrsServings 16Calories 935 per serving
18 BEST RASPBERRY RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
KEY LIME CHEESECAKE WITH STRAWBERRY SAUCE RECIPE | MYRECIPES
From myrecipes.com
KEY LIME CHEESECAKE PARFAIT WITH RASPBERRY SAUCE - THE TASTY …
From thetastyhub.com
RECIPESOURCE: KEY LIME CHEESECAKE WITH RASPBERRY SAUCE
From recipesource.com
KEY LIME CHEESECAKE WITH RASPBERRY SAUCE - BIGOVEN
From bigoven.com
KEY LIME CHEESECAKE RECIPE - SOUTHERN LIVING
From southernliving.com
RASPBERRY CHEESECAKE RECIPES
From allrecipes.com
RASPBERRY KEY LIME CHEESECAKE - INSPIRED EDIBLES
From inspirededibles.ca
KEY LIME CHEESECAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
KEY LIME CHEESECAKE WITH RASPBERRY SAUCE - THAT'S MY HOME
From thatsmyhome.recipesfoodandcooking.com
KEY LIME CHEESECAKE WITH RASPBERRY SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
KEY LIME CHEESECAKE WITH RASPBERRY SAUCE RECIPE - BAKER …
From bakerrecipes.com
LEMON CHEESECAKE WITH RASPBERRY SAUCE | LIL' LUNA
From lilluna.com
KEY LIME PIE BARS - EASY RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
You'll also love