Key Lime Cheesecake with Raspberry Sauce

KEY LIME CHEESECAKE WITH RASPBERRY SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gonzales Estate in Crandall, Texas in 1980. 3/4 cup flour 2-1/2 tablespoons sugar 1 egg beaten slightly 1/4 cup butter softened 1/2 teaspoon vanilla extract Filling: 24 ounces cream cheese 3/4 cup granulated sugar 5 tablespoons sour cream 5 teaspoons flour 4 eggs 1 egg yolk 1/2 cup frozen limeade concentrate thawed 1/4 cup lime juice 1 teaspoon vanilla extract Green food coloring Glaze: 1/2 cup frozen limeade concentrate thawed 4 teaspoons lime juice 1 tablespoon cornstarch 1 tablespoon honey 1 tablespoon finely shredded lime peel Fresh lime slices for garnish if desired Sauce: 6 tablespoons granulated sugar 1/4 cup water 1 pint red raspberries 1/2 teaspoon lemon juice Superfine sugar In medium bowl stir together flour and sugar. Add egg, butter and vanilla extract. Beat with an electric mixer until well combined. With generously greased fingers press dough evenly onto bottom of greased spring form pan. Bake at 350 for 15 minutes then remove from oven and set aside. In large bowl combine cream cheese, sugar, sour cream and flour. Beat with an electric mixer until smooth. Add eggs and egg yolk one at a time beating well after each addition. Beat in limeade concentrate, lime juice and vanilla extract. Stir in green food coloring. Pour cream cheese mixture over crust then bake at 350 for 15 minutes. Lower the temperature to 200 and bake for 1 hour and 10 minutes. Remove cake from oven and run knife around inside edge of pan. In small sauce pan stir together limeade concentrate, lime juice, cornstarch, honey and lime peel. Cook and stir until thickened and bubbly then cook and stir 2 minutes more. Pour over cheesecake then garnish with lime slices and chill. Combine sugar and water and heat stirring until sugar has dissolved. Add berries and simmer 3 minutes. Puree mixture in a blender or food processor. Strain through a fine sieve into a bowl. Add lemon juice and a little superfine sugar to taste then cover and chill. To serve spoon a pool of raspberry sauce on individual dessert plate. Place slice of cheesecake on sauce. Garnish with thinly sliced lime slices and whole raspberries if desired.

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