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Key Lime Cheesecake with Raspberry Sauce
1 C. shortbread cookie crumbs
2 T. butter or margarine, melted
Grease a 9-inch springform pan with butter.
In a medium bowl, combine cookie crumbs and butter; mix well. Press into bottom
of prepared springform pan; refrigerate.
Filling
3 8 oz. package cream cheese, softened
1 C. sugar
3 eggs
1 T. grated lime rind
1/4 C. lime juice
Preheat oven to 325°F.
In a large mixing bowl, beat cream cheese until smooth. Add sugar; beat until
well blended. Add eggs, one at a time, beating well after each addition. Stir in
lime rind and juice. Pour into prepared crust.
Bake 55 to 65 minutes or until filling is set. Turn oven off; prop the door open.
Let cheesecake stand in oven for 30 minutes. Remove from oven; let stand for 10
minutes. Remove the sides of the pan; cool to room temperature on a wire rack.
Refrigerate overnight.
Sauce
1 10 oz. package frozen raspberries, thawed
1 T. cornstarch
1/3 C. red currant jelly
Drain raspberries, reserving syrup. Add enough water to syrup to make 3/4 cup.
In a small saucepan, combine syrup mixture and cornstarch; mix well. Add jelly;
cook, stirring constantly, until thickened and clear. Stir in raspberries.
Refrigerate until cold. Serve slices of cheesecake topped with sauce.
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