KEY LIME CHEESECAKE WITH RASPBERRY SAUCE

By á-30256

PILLSBURY RECIPE

Ingredients

• 1 cup shortbread cookie crumbs (15 cookies) or vanilla wafer crumbs (25 wafers)
• 2 tablespoons butter or margarine, melted
• Filling
• 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
• Raspberry Sauce
• 1 box (10 oz) frozen raspberries in light syrup, thawed
• 1 tablespoon cornstarch
• 1/3 cup red currant jelly

Preparation

Step 1

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.

Expert Tips•Decorate the top of this cheesecake with raspberries and edible flowers