Lime cheesecake and raspberry sauce recipe

Due to popular demand (OK, only Theresa asked), I am posting the Lime Cheesecake and Raspberry Sauce recipe that I made yesterday to great acclaim at the BBQ in Biggleswade:

Crust:
1 c Shortbread Cookie Crumbs (15 cookies)
2 TB Butter -- melted

(Mel made the crust and used digestive biscuits, brown sugar and butter.)

Filling

24 oz Cream Cheese -- softened
1 c Sugar
3 Eggs
1 TB Grated Lime Peel -- (about 2 limes)
1/4 c Lime Juice

(I put in some Rose's Lime juice to spice it up a little, plus a little green food colouring to give it a cool look.)

Sauce

10 Oz Pkg Frozen Raspberries In Syrup-thawed
1 TB Cornstarch
1/3 c Red Currant Jelly

(I couldn't find frozen raspberries in syrup so I made a syrup by boiling sugar and water together for a few minutes. I didn't bother with red currant jelly but used a mixture of any red jam I had -- some peach/strawberry -- no one noticed.)


Combine cookie crumbs with butter and press into bottom of 9 inch 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 325 F (170 C) 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 4 inches.

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 3/4 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.