Raspberry-Lime Cheesecake

 

1

cup crushed graham crackers

2

tablespoons packed brown sugar

2

tablespoons butter, melted

2

packages (8 oz each) cream cheese, softened

1/2

cup sugar

2

eggs

1/4

cup half-and-half

1

teaspoon grated lime peel

1

tablespoon lime juice

1

pint fresh raspberries

1/4

cup glaze for strawberries

• 1 Heat oven to 325 degrees. Wrap outside of 7 or 8-inch springform pan with foil to prevent leaking. Spray inside bottom and side with cooking spray. In small bowl, mix graham cracker crumbs, brown sugar and melted butter. Press crust mixture on bottom and 1 inch up sides of pan. Bake crust 6 to 8 minutes or until set.
• 2 In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in sugar untl smooth. Beat in eggs, just until blended. Beat in half and half, lime peel and lime juice until smooth. Pour over crust.
• 3 Bake 50 to 55 minutes or until set but still jiggly in center. Remove from oven. Cool 30 minutes. Run knife around side of pan to loosen. Cool in pan on cooling rack 30 minutes. Refrigerate at least 8 hours or overnight.
• 4 Just before serving, run metal spatula around edge of pan; carefully remove foil and side of pan. Mix raspberries and glaze. Arrange raspberries on top of cheesecake. If desired, garnish with lime peel. Store in refrigerator.