*  Exported from  MasterCook  *
 
                  Key Lime Cheesecake With Raspberry Sauce
 
 Recipe By     : Greg Walker <gwalker@MINET.GOV.MB.CA>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes                      Sauces
 
   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
 
 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.
 
 
 
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