Key Lime Cheesecake With Raspberry Sauce - cooking recipe

Ingredients

1 cup shortbread cookie crumbs, 15 cookies
2 tablespoons unsalted butter, melted
1 lb cream cheese, softened
1 cup sugar
3 eggs
2 key limes (1 tablespoon peels,grated, juice reserved)
10 ounces frozen sweetened raspberries, thawed
1/3 cup red currant jelly

Preparation

Combine cookie crumbs with butter and
press into bottom of 9 inch spring
form pan. Refrigerate.
Preheat oven to 325 degrees.
Beat cream cheese in a bowl until smooth.
Gradually beat in sugar.
Beat in eggs,one at a time, blending until smooth. Pour into prepared crust.
Bake 55 to 65 minutes or until edges are somewhat firm and center jiggles slightly when pan is moved.
Turn oven off and let cheesecake stand in oven 30 minutes with door open slightly.
Remove from oven and let stand 10 minutes.
Remove sides of pan and cool to room temperature on wire rack.
Refrigerate over night or up to 3 days.
For Sauce:.
Drain raspberries, reserving syrup.
Add water to syrup to make 1/2 of a cup.
Combine syrup mixture and cornstarch in a saucepan and mix well.
Add jelly and simmer over medium heat 4 to 5 minutes, stirring until thickened and clear. Stir in raspberries.
Refrigerate until cold.
Serve cheesecake with sauce over top.