How to make it

  • In medium bowl stir together flour and sugar.
  • Add egg, butter and vanilla extract.
  • Beat with an electric mixer until well combined.
  • With generously greased fingers press dough evenly onto bottom of greased spring form pan.
  • Bake at 350 for 15 minutes then remove from oven and set aside.
  • In large bowl combine cream cheese, sugar, sour cream and flour.
  • Beat with an electric mixer until smooth.
  • Add eggs and egg yolk one at a time beating well after each addition.
  • Beat in limeade concentrate, lime juice and vanilla extract.
  • Stir in green food coloring.
  • Pour cream cheese mixture over crust then bake at 350 for 15 minutes.
  • Lower the temperature to 200 and bake for 1 hour and 10 minutes.
  • Remove cake from oven and run knife around inside edge of pan.
  • In small sauce pan stir together limeade concentrate, lime juice, cornstarch, honey and lime peel.
  • Cook and stir until thickened and bubbly then cook and stir 2 minutes more.
  • Pour over cheesecake then garnish with lime slices and chill.
  • Combine sugar and water and heat stirring until sugar has dissolved.
  • Add berries and simmer 3 minutes.
  • Puree mixture in a blender or food processor.
  • Strain through a fine sieve into a bowl.
  • Add lemon juice and a little superfine sugar to taste then cover and chill.
  • To serve spoon a pool of raspberry sauce on individual dessert plate.
  • Place slice of cheesecake on sauce.
  • Garnish with thinly sliced lime slices and whole raspberries if desired.

Reviews & Comments 1

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    " It was excellent "
    lor ate it and said...
    I am sooooooooo looking forward to preparing this cheese cake. Thanks again for a great recipe!
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