Key Lime Cheesecake with Raspberry Sauce

 

1

cup shortbread cookie crumbs (15 cookies) or vanilla wafer crumbs (25 wafers)

2

tablespoons butter or margarine, melted

3

packages (8 oz) cream cheese, softened

1

cup sugar

3

eggs

1

tablespoon grated lime peel (about 2 limes)

1/4

cup Key lime juice

1

box (10 oz) frozen raspberries in light syrup, thawed

1

tablespoon cornstarch

1/3

cup red currant jelly

• 1 Heat oven to 325°F. In medium bowl, mix crust ingredients. Press in bottom of ungreased 9-inch springform pan. Refrigerate.
• 2 In large bowl, beat cream cheese until smooth. Gradually beat in sugar. At low speed of electric mixer, beat in eggs 1 at a time, blending just until smooth. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
• 3 Bake 55 to 65 minutes or until set. (To minimize cracking, place shallow pan half full of hot water on lower oven 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 side of pan; cool to room temperature on cooling rack. Cover and refrigerate overnight or up to 2 days.
• 4 To make sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In 1-quart saucepan, mix syrup mixture and cornstarch. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake with sauce. Cover and refrigerate any remaining cheesecake and sauce.