Mini Key Lime Cheesecake With Raspberry Sauce Recipes

KEY LIME CHEESECAKE WITH RASPBERRY SAUCE

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.

KEY LIME CHEESECAKES WITH RASPBERRY SWIRLS

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.

KEY LIME CHEESECAKE WITH RASPBERRY SAUCE

Steps:

• Heat oven to 325°F. In medium bowl, mix crust ingredients. Press in bottom of ungreased 9-inch springform pan. Refrigerate.
• In large bowl, beat cream cheese until smooth. Gradually beat in sugar. At low speed of electric mixer, beat in eggs 1 at a time, blending just until smooth. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
• Bake 55 to 65 minutes or until set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Turn oven off; let cheesecake stand in oven 30 minutes with door open at least 4 inches. Remove from oven; let stand 10 minutes. Remove side of pan; cool to room temperature on cooling rack. Cover and refrigerate overnight or up to 2 days.
• To make sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In 1-quart saucepan, mix syrup mixture and cornstarch. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake with sauce. Cover and refrigerate any remaining cheesecake and sauce.