MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Key Lime Cheesecake w/Raspberry Sauce
 Categories: Desserts, Cheesecake, Citrus, Fruits
      Yield: 9 Servings

MMMMM---------------------------CRUST--------------------------------
      1 c  Shortbread cookie crumbs
      2 tb Butter; melted

MMMMM--------------------------FILLING-------------------------------
     24 oz Cream cheese; softened
      1 c  Sugar
      3 lg Eggs
      1 tb Lime peel; grated
    1/4 c  Key lime juice

MMMMM---------------------------SAUCE--------------------------------
     10 oz Pkg raspberries in syrup;
           -thawed
      1 tb Corn starch
    1/3 c  Red currant jelly

  Combine cookie crumbs with butter and press into
  bottom of 9" 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 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".

  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 corn starch; 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.

  Recipe by Greg Walker <gwalker@minet.gov.mb.ca>

  From: Eileen & Bob Holze

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