Key Lime Cheesecake With Raspberry Sauce

Ingredients

240 gr shortbread cookie crumbs
15 cookies
28 gr butter melted
700 ml cream cheese softened
200 gr sugar
3 eggs
6 gr lime peel
2 limes
60 ml lime juice
300 gr pkg raspberries in syrup
8 gr cornstarch
85 gr currant jelly

Instructions

Combine cookie crumbs with butter and press into bottom of 23 cm springform pan; refrigerate.

In large bowl, beat cream cheese until smooth; gradually beat in sugar. Beat in eggs, one at a time, blending until smooth. Add remaining filling ingredients, beating until smooth. Pour over prepared crust. Bake at 160ÂșC for 55 to 65 minutes or until set.

To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.

Turn oven off; let cheesecake stand in oven 30 minutes with door open at least 10 cm.

Remove from oven; let stand 10 minutes. Remove sides of pan; cool to room temperature on wire rack. Refrigerate overnight or up to three days. For sauce, drain raspberries, reserving syrup. Add water to syrup to make 0.75 cup. In small saucepan, combine syrup mixture and cornstarch; mix well. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake slices with sauce.