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Key Lime Cheesecake w/Raspberry Sauce




Source of Recipe


amethysts-recipes.com
1 cup shortbread cookie crumbs
2 tablespoons 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-ounce package cream cheese,
softened
1 cup sugar
3 eggs
1 tablespoon grated lime rind
1/4 cup 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 5 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.

RASPBERRY SAUCE---

1 10-ounce package frozen
raspberries, thawed
1 tablespoon cornstarch
1/3 cup 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.

Serves 10