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Ingredients Jump to Instructions ↓

  1. --Crust-- 1 Cup Shortbread Cookie Crumbs -- (15 cookies)

  2. 2 Tbsp Butter -- melted

  3. --Filling-- 24 Ounces Cream Cheese -- softened

  4. 1 Cup Sugar

  5. 3 Eggs

  6. 1 Tbsp Grated Lime Peel -- (about 2 limes)

  7. 1/4 Cup Lime Juice

  8. --Sauce-- 1 10 Oz Pkg Frozen Raspberries In Syrup -- thawed

  9. 1 Tbsp Cornstarch

  10. 1/3 Cup Red Currant Jelly

  11. Combine cookie crumbs with butter and press into bottom of 9 inch springform pan; refrigerate.

  12. 325 F for 55 to 65 minutes or until set.

  13. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.

  14. 30 minutes with door open at least

  15. 4 inches.

  16. 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

  17. 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.

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