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Title: Key Lime Cheesecake with Raspberry Sauce
Categories: Cheesecake
Yield: 1 Servings
| : | Crust----- | |
| 1 c | Shortbread Cookie Crumbs -- | |
| : | (15 cookies) | |
| 2 T | B Butter -- melted | |
| : | Filling----- | |
| 24 o | z Cream Cheese -- softened | |
| 1 c | Sugar | |
| 3 | Eggs | |
| 1 T | B Grated Lime Peel -- (about 2 | |
| : | limes) | |
| 1 | /4 c | Lime Juice |
| : | Sauce----- | |
| 10 O | z Pkg | |
| : | - | |
| 1 T | B Cornstarch | |
| 1 | /3 c | Red Currant Jelly |
| : | Frozen Raspberries In Syrup | |
| : | thawed |
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