Key Lime Cheesecake with Raspberry Sauce
Key Lime Cheesecake with Raspberry Sauce recipe 103
shortbread cookie crumbs
grated, (about 2 limes)
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℉ (160℃) 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 ¾ 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.