Key Lime Cheesecake With Raspberry Sauce

Total Time: 1 hr 55 mins
Preparation Time: 20 mins
Cook Time: 1 hr 35 mins

Ingredients

• Servings: 12


• 1 cup shortbread cookie crumbs, 15 cookies


• 2 tablespoons unsalted butter, melted


• 1 lb cream cheese, softened


• 1 cup sugar


• 3 eggs


• 2 key limes (1 tablespoon peels,grated, juice reserved)


• 10 ounces frozen sweetened raspberries, thawed


• 1/3 cup red currant jelly

Recipe

• 1 combine cookie crumbs with butter and


• 2 press into bottom of 9 inch spring


• 3 form pan. refrigerate.


• 4 preheat oven to 325 degrees.


• 5 beat cream cheese in a bowl until smooth.


• 6 gradually beat in sugar.


• 7 beat in eggs,one at a time, blending until smooth. pour into prepared crust.


• 8 bake 55 to 65 minutes or until edges are somewhat firm and center jiggles slightly when pan is moved.


• 9 turn oven off and let cheesecake stand in oven 30 minutes with door open slightly.


• 10 remove from oven and let stand 10 minutes.


• 11 remove sides of pan and cool to room temperature on wire rack.


• 12 refrigerate over night or up to 3 days.


• 13 for sauce:.


• 14 drain raspberries, reserving syrup.


• 15 add water to syrup to make 1/2 of a cup.


• 16 combine syrup mixture and cornstarch in a saucepan and mix well.


• 17 add jelly and simmer over medium heat 4 to 5 minutes, stirring until thickened and clear. stir in raspberries.


• 18 refrigerate until cold.


• 19 serve cheesecake with sauce over top.