Key Lime Cheesecake With Raspberry Saucecheesecakes, sauces Crust----- 1 c Shortbread Cookie Crumbs -- : (15 cookies) 2 TB Butter -- melted : Filling----- 24 oz Cream Cheese -- softened 1 c Sugar 3 Eggs 1 TB Grated Lime Peel -- (about 2 : limes) 1/4 c Lime Juice : Sauce----- 10 Oz Pkg Frozen Raspberries In : -Syrup-thawed 1 TB Cornstarch 1/3 c Red Currant Jelly 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. Recipe By : Greg Walker |
