Key lime cheesecake with raspberry sauce
Yield: 1 Servings :
Ingredients:
- 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
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. Recipe By : Greg Walker
