Key Lime Cheesecake Recipe with Raspberry Sauce

This citrus-style cheesecake appears in a Trisha Yearwood cookbook and features a filling made with cream cheese, sour cream, and key lime juice, and is topped with a delicious raspberry sauce.



From "Home Cooking with Trisha Yearwood"
Winter 2018

  • Key Lime Cheesecake with Raspberry Sauce features a filling made with cream cheese, sour cream, and key lime juice, and topped with raspberry sauce for a sweet and citrusy dessert.
    Photo by Ben Fink; copyright © 2015

Yield: 12 servings

“I do love chocolate, but more often, given the choice, I will go for a citrus dessert,” Trisha says. Since fresh raspberries lack the moisture of thawed frozen berries, she suggests adding a couple tablespoons of water to fresh berries, for smooth blending. She also recommends looking for Nellie & Joe’s Famous Key West Lime Juice at your local grocery store – it’s made in Key West, Florida, “it’s the bomb,” and it’ll save a lot of time and effort. In the tradition of her mama, Trisha says she always serves this rich dessert with coffee.

Ingredients:

Crust:
• 1 1⁄2 cups fine graham cracker crumbs
• 1⁄4 cup sugar
• 1⁄4 cup (half a stick) salted butter, melted

Filling:
• 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

Sauce:
• 1 1⁄2 cups frozen raspberries, thawed
• 1⁄4 cup sugar
• 1 teaspoon freshly grated lime zest

Instructions:

1. 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.

2. 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.

3. 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.

4. Put pan inside a larger pan, then pour about 1⁄2 inch of warm water into the larger pan to surround the smaller pan.

5. 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.

6. 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.