Key Lime Cheesecake with Raspberry Coulis 

Ingredients:
For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1 tablespoon sugar
For the Cheesecake:

1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can frozen lime juice concentrate, thawed
1 (8 ounce) container sour cream
2 large eggs
1 teaspoon lime zest
For the Raspberry Coulis:

2 cups fresh or frozen raspberries
1/4 cup sugar
1 tablespoon lemon juice
Instructions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, combine the sweetened condensed milk, thawed lime juice concentrate, sour cream, eggs, and lime zest. Mix until smooth and well combined.
Pour the cheesecake filling over the cooled crust in the springform pan.
3. Bake the Cheesecake:
Bake in the preheated oven for 25-30 minutes, or until the center is set and the edges are lightly golden. The center may still have a slight jiggle.
Remove from the oven and let it cool at room temperature for about 1 hour. Then refrigerate for at least 4 hours, or overnight, to set completely.
4. Prepare the Raspberry Coulis:
In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly.
Remove from heat and let cool. If desired, strain the coulis through a fine mesh sieve to remove the seeds.
5. Serve:
Once the cheesecake is set, carefully remove it from the springform pan. Slice and serve with a drizzle of raspberry coulis on top.
Enjoy:
This Key Lime Cheesecake with Raspberry Coulis is a delightful dessert that’s sure to impress your guests!