Try this Key Lime Cheesecake with Raspberry Sauce recipe, or contribute your own.
Suggest a better descriptionCombine cookie crumbs with butter and press into bottom of 9 inch springform pan; refrigerate. In large bowl, beat cream cheese until smooth; gradually beat in sugar. Beat in eggs, one at a time, blending until smooth. Add remaining filling ingredients, beating until smooth. Pour over prepared crust. Bake at 325 F for 55 to 65 minutes or until set. To minimize cracking, place a shallow pan half full of hot water on lower 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 sides of pan; cool to room temperature on wire rack. Refrigerate overnight or up to three days. For sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In small saucepan, combine syrup mixture and cornstarch; mix well. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake slices with sauce.
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Serving Size: 1 Serving (4485g) | ||
Recipe Makes: 1 | ||
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Calories: 14281 | ||
Calories from Fat: 9752 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1083.6g | 1445 % | |
Saturated Fat 576.6g | 2883 % | |
Monounsaturated Fat 299.2g | ||
Polyunsanturated Fat 57.5g | ||
Cholesterol 6272.1mg | 1930 % | |
Sodium 10995.9mg | 379 % | |
Potassium 5165.4mg | 136 % | |
Total Carbohydrate 923.8g | 272 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 918.5g | ||
Protein 270.7g | 387 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 14281
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