Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

: 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-----
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.

Browse by categories