| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes, Sauces | 1 | Servings | |
INGREDIENTS
| 1 | c | Shortbread Cookie Crumbs; (15 cookies) |
| 2 | tb | Butter; melted |
| 24 | oz | Cream Cheese; softened |
| 1 | c | Sugar |
| 3 | Eggs | |
| 1 | tb | Grated Lime Peel; (about 2 limes) |
| 1/4 | c | Lime Juice |
| 1 | 10 Oz Pkg Frozen Raspberries In Syrup; thawed | |
| 1 | tb | Cornstarch |
| 1/3 | c | Red Currant Jelly |
INSTRUCTIONS
CRUST FILLING SAUCE 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. Bake at 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.
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