A Card and Some Cheesecake

Afternoon! Hope everyone had a great 4th of July holiday weekend. We sure did. We got to see a movie (Proposal--SOOOO funny), play bean bags and munch on grilled pizza with friends (hi Deb!), celebrate my husband's birthday (on the 4th) with special friends and family (and eat ribs, chicken and shrimp, yum), watch fireworks, and then spend all of Sunday recovering from the fun we had. Seriously, what wasn't to love about our weekend?

Many of you expressed an interest in the dessert I made for my hubby's birthday, Keylime Cheesecake with Raspberry Sauce. So, today, I'm going to share the recipe with you! I'll put the recipe at the end of today's post, ok? Honestly, it's the best cheesecake ever. Especially for the summertime. If you make it, be sure and let me know how it turns out for you!

So, ya'all know I'm into quick and easy these days right. Forget the layers, forget the sewing (for the most part, although I love to sew on my cards and am trying to add it more again), forget about seeing anything over the top here like I used to do. Today's card is the epitomy of that. One little layer and that's it. But, for some reason, I love how it turned out! Maybe what I really love is the paper????? It's from Cosmo Cricket (Snorkle line). And I've had that little ladybug in my embellishment collection for a long time and thought I'd just throw it on the card too, just because. The sentiment and lady bug have no connection whatsoever, I just liked it and wanted to use it;0)!

Ok, so it's time for the recipe....here you go! Have a great day and we'll see you Saturday here for another round of Scrap Stash Saturday!

Key Lime Cheesecake w/Raspberry Sauce

For Crust:

1 cup cookie crumbs

(I used Nilla Wafers)

2 tbsp unsalted butter, melted

Combine cookie crumbs with butter and press into a 9" springform pan.

For Filling:

1 3/4 lb cream cheese, softened

1 cup sugar

3 eggs

2 limes to extract 1 tbsp zest and 1/4 cup juice

(I used a whole bag of key limes this time, which delivered exactly 1/4 juice--they don't come in a very big bag!!!)

10 oz. frozen raspberries, thawed

1 tbsp cornstarch

1/3 cup red raspberry or current jelly

Preheat oven to 325 degrees. Beat cheese in a bowl until smooth. Beat in sugar. Beat in eggs, one at a time until smooth. Add juice and zest from lime. Pour mixture into crust. Bake 55-65 minutes or until edges are somewhat firm and center jiggles slightly when pan is moved. Turn off oven and let cheesecake stand in oven for 30 minutes with door open. Remove from oven and let stand 10 minutes. Remove sides of pan and cool to room temp. on wire rack. Refrigerate overnight.

For Sauce:

Drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. Combine syrup mixture and cornstarch in saucepan and mix well. Add jelly and simmer over medium heat 4-5 minutes, stirring until thickened and clear. Stir in raspberries (I threw in some fresh raspberries too!).

Cut cheesecake into individual servings and top with raspberry sauce.

Enjoy!

Hugs,

Amy