MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Key Lime Cheesecake w/Raspberry Sauce
Categories: Desserts, Cheesecake, Citrus, Fruits
Yield: 9 Servings

MMMMM---------------------------CRUST--------------------------------
1 c Shortbread cookie crumbs
2 tb Butter; melted

MMMMM--------------------------FILLING-------------------------------
24 oz Cream cheese; softened
1 c Sugar
3 lg Eggs
1 tb Grated Lime Peel
1/4 c Key Lime juice

MMMMM---------------------------SAUCE--------------------------------
10 oz Pkg raspberries in syrup;
-thawed
1 tb Cornstarch
1/3 c Red currant jelly

Combine cookie crumbs with butter and press into
bottom of 9" 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 325ºF 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".

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.

Recipe By: Greg Walker <gwalker@minet.gov.mb.ca>

From: Eileen & Bob Holze

From: http://www.recipesource.com

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