- Exported from MasterCook
Key Lime Cheesecake With Raspberry Sauce
Recipe By : Greg Walker <gwalker
MINET.GOV.MB.CA>
1 Preparation Time :
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.
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. - - - - - - - - - - - - - - - - - -
