Key Lime Cheesecake with Raspberry Sauce
Monday, April 21, 2014
Well I know I posted 3 posts already for Easter but I guess I'm going to have one more! I made this cheesecake for Easter with my family. Adam, my mom, my dad and I all loved it. My sister's on the other hand where not crazy about it but they were never really big fans of cheesecake to begin with. So, I guess I can't label this cheesecake as being "the best cheesecake ever, even those who don't like cheesecake will love it!" ;) I'll just have to keep trying for it then!
Please don't feel like you have to make this cheesecake for a special occasion either. If you like cheesecake and you just feel like eating cheesecake then go ahead and make it! Citrus lovers will also enjoy this one a lot! It's been awhile since I have been home for Easter and I've forgotten that even as a 22 year old how fun it is to hunt for Easter eggs and baskets. :) Of course it wouldn't be as much fun if my dad (I mean the Easter bunny) didn't get such a big kick out of great but fairly obvious hiding locations. You can stand in a room and look everywhere and it'll be sitting right there just blending into something right in front of you.
I choose this specific flavor of cheesecake because Adam as been begging for a lime-esque cheesecake for a some time now. I also thought that the colors would make for good pastel-like Easter colors. You would also be surprised to know that I looked long and far for a key lime cheesecake recipe and there just are not any really good ones available that stood out in my mind. So, hopefully this post can start to close that gap!
INGREDIENTS:
Crust:
- 1 1/2 c pecans
- 1 1/2 c almonds
- 3/4 c sugar
- 1/2 c butter
Cheesecake:
- 3 pkg cream cheese (room temp)
- 3 eggs
- 1 1/2 tbsp lime zest
- 1 c sugar
- 1/2 c key lime juice
Raspberry Sauce:
- 1 c frozen raspberry
- 1/8 c sugar
- 1/2 c water
- Put pecans and almonds in a blender. Pulse until you can get them as fine as your blender can get them.
- Melt butter in a medium sized microwave safe bowl. Add chopped nuts and sugar. Mix well.
- In a 9" spring foam pan press nut mixture evenly down as well as you can.
- Place in the refrigerator.
- Preheat oven to 325 degrees.
- With beaters whip room temperature cream cheese until fluffy.
- Then gradually beat in sugar.
- Add eggs one at a time beating thoroughly after each one.
- Then add lime zest and juice beating well after addition.
- Pour mixture into pan onto nut crust.
- Bake in the oven for 55 - 65 minutes. To prevent cracking place a dish of water on the rack below the cheesecake in the oven. Then once done without opening the oven turn it off and let cool for an hour before removing from the oven.
- As the cheesecake is baking prepare the raspberry sauce.
- Place all ingredients in a small pan on the stove at medium temperature.
- Bring to a boil and stirring consistently let it boil for about 10 minutes.
- Strain and place in the fridge until cheesecake is cool.
- Pour over cheesecake and add garnishes as you wish.
- Enjoy!!
2 comments
Hi Nicole, thanks for the gf recipe. Just a question: what weight/size are the 3 packets you used for the cream cheese? I'm in NZ so packets might be different! Cheers!
ReplyDeleteHi Elaine! Nicole's BF here...She says the packages were 8oz each! I hope you enjoy it!
ReplyDelete