| 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.
A Message from our Provider:
“Find God and you find everything”