Key Lime Cheesecake With Raspberry Sauce

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READY IN: 1hr 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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