-CRUST-
1 c Shortbread Cookie Crumbs;
-(15 cookies)
2 tb Butter; melted
FILLING
24 oz Cream Cheese; softened
1 c Sugar
3 Eggs
1 tb Grated Lime Peel; (about 2
-limes)
1/4 c Lime Juice
-SAUCE-
1 10 Oz Pkg Frozen
-Raspberries In Syrup;
-thawed
1 tb Cornstarch
1/3 c Red Currant Jelly
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.
Yields
1 Servings