Key Lime Cheesecake With Raspberry Sauce

* Exported from MasterCook *

Key Lime Cheesecake With Raspberry Sauce

Recipe By : Greg Walker <gwalker@MINET.GOV.MB.CA>
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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-----
1 10 Oz Pkg Frozen Raspberries In Syrup -- thawed
1 Tbsp Cornstarch
1/3 Cup 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.



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