These are amazing! The yield was much higher than what the recipe had said, so I ended up having to bake the first batch of shortbread, allow them to cool briefly, and then do the other batch of crusts. Then I baked half the cheesecakes, waited about an hour before I removed them (carefully) from the pan, and then baked the other half. I didn't have a shot glass to push the shortbread crusts down, but the key limes I was using were just the right size, and they worked great. Also, a few hints about the raspberry: Mix the preserves before you start adding them to the cheesecake. They'll be much easier to work with. Also, the cheesecakes look better if you use less raspberry, rather than more. Just a small drop is enough to add color and the raspberry taste.
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