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Key Lime Cheesecake Recipe

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This recipe for Key Lime Cheesecake is from Homemade Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust
¾ cup graham cracker crumbs
¼ cup sugar
4 tbsps. butter. melted

Filling:
2 - 8oz. pkgs. cream cheese, softened
½ cup sour cream
2 large eggs, room temperature
¾ cup sugar
2 tsps. freshly grated lime zest
¼ cup key lime juice
1 tbsp. cornstarch, heaping
1 tsp. vanilla extract

Sauce:
¾ cup raspberries, fresh
2 tbsp. sugar
2 tbsp. water
½ tsp. freshly grated lime zest
Directions:
Directions:
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. 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. Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Add 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. 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.

 

 

 

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