Key Lime Cheesecake With Raspberry Sauce
Grrrrrgh!
Course : Cheesecakes
From: HungryMonster.com
Serves: 1
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----Crust-----
   1      Cup           Shortbread Cookie Crumbs -- (15 cookies)
   2      Tbsp          Butter -- melted
                        -----Filling-----
  24      Ounces        Cream Cheese -- softened
   1      Cup           Sugar
   3                    Eggs
   1      Tbsp          Grated Lime Peel -- (about 2 limes)
     1/4  Cup           Lime Juice
                        -----Sauce-----
   1      10 Oz Pkg     Frozen Raspberries In Syrup -- thawed
   1      Tbsp          Cornstarch
     1/3  Cup           Red Currant Jelly
 

Preparation:

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.