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Key Lime Cheesecake With Raspberry Sauce
Ingredients:
-----Crust-----
1 Cup Shortbread Cookie Crumbs -- (15 cookies)
2 Tbsp Butter -- melted
-----Filling-----
24 Ounces Cream Cheese -- softened
1 Cup Sugar
3 Eggs
1 Tbsp Grated Lime Peel -- (about 2 limes)
1/4 Cup Lime Juice
-----Sauce-----
10 Oz Pkg Frozen Raspberries In Syrup -- thawed
1 Tbsp Cornstarch
1/3 Cup Red Currant Jelly
Instructions:
Combine 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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