Ingredients
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
Preparation
Heat oven to 325°F. In medium bowl, mix crust ingredients. Press in bottom of ungreased 9-inch springform pan. Refrigerate.
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.
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.
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.
