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