Key Lime Cheesecake with Raspberry Sauce

Key Lime Cheesecake with Raspberry Sauce Ingredients

CRUST	1 tb Grated Lime Peel; (about 2
1 c Shortbread Cookie Crumbs;	1/4 c Lime Juice
2 tb Butter; melted	SAUCE
FILLING	1 10 Oz Pkg Frozen
24 oz Cream Cheese; softened	1 tb Cornstarch
1 c Sugar	1/3 c Red Currant Jelly
3 Eggs

Instructions for Key Lime Cheesecake with Raspberry Sauce

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.

Main Ingredient: Cream CheeseCuisine: Uncategorized

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