12 servings SERVINGS
- 1 1⁄2 cups fine graham cracker crumbs
- 1⁄4 cup sugar
- 1⁄4 cup (half a stick) salted butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sour cream
- 4 large eggs, room temperature
- 1 1⁄4 cups sugar
- 1 tablespoon freshly grated lime zest
- 1⁄2 cup key lime juice (25 small key limes or 4 large regular limes)
- 2 1⁄2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 1⁄2 cups frozen raspberries, thawed
- 1⁄4 cup sugar
- 1 teaspoon freshly grated lime zest
- Preheat oven to 375 F. Spray the bottom of a 10-inch springform pan with non-stick cooking spray. Line the bottom with a round of parchment paper, and spray the paper. Place pan on a sheet of heavy-duty aluminum foil, and bring foil up the sides to enclose the seam of the pan.
- To make the crust, stir together graham cracker crumbs, sugar, and melted butter in a small mixing bowl. Press mixture firmly onto bottom of prepared pan. Set aside.
- To make the filling, combine cream cheese and sour cream in a large bowl, and beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Add sugar, lime zest, lime juice, cornstarch, and vanilla, and beat until smooth. Pour filling into crust-lined pan.
- Put pan inside a larger pan, then pour about 1⁄2 inch of warm water into the larger pan to surround the smaller pan.
- Bake for about 1 hour and 15 minutes, or until top is light brown. Turn off oven, and open door. Allow cheesecake to stand in open oven for 1 hour, then cover and refrigerate for at least 2 hours before serving.
- Meanwhile, to make the sauce, process raspberries, sugar, and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before drizzling over cheesecake and serving.Check out these other delicious recipes from Trisha Yearwood.
Reprinted with permission from Home Cooking with Trisha Yearwood. Copyright © 2010 by Trisha Yearwood. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.