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Key Lime Cheesecake with Raspberry Sauce
Ingredients
1 cup shortbread cookie crumbs, 15 cookies
2 tablespoons unsalted butter; melted
1¾ pounds cream cheese; softened
1 cup sugar
3 eggs
2 limes, 1 tablespoon peels grated, ¼ cup juice reserved
10 ounces sweetened frozen raspberries; thawed
1/3 cup red current jelly
Method
Combine cookie crumbs with butter and press into bottom of 9 inch spring
form pan. Refrigerate. Preheat oven to 325°F.Beat cream cheese in a bowl
until smooth. Gradually beat in sugar. Beat in eggs, one at a time, blending
until smooth.Pour into prepared crust. Bake 55 to 65 minutes or until edges
are somewhat firm and center jiggles slightly when pan is moved. Turn oven
off and let cheesecake stand in oven 30 minutes with door open slightly.
Remove from oven and let stand 10 minutes. Remove sides of pan and cool to
room temperature on wire rack.Refrigerate over night or up to 3 days.
Sauce
Drain raspberries, reserving syrup. Add water to syrup to make ¾ of a cup.
Combine syrup mixture and cornstarch in a saucepan and mix well. Add jelly
and simmer over medium heat 4 to 5 minutes, stirring until thickened and
clear.Stir in raspberries. Refrigerate until cold. Serve cheesecake with
sauce.
Yield: 12 people
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