Recipe

Key Lime Coconut Cookies Recipe

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Ingredients

Directions

Step #1 : Crust----- 1 c Shortbread Cookie Crumbs -- : (15 cookies) 2 TB Butter -- melted : Filling----- 24 oz Cream Cheese -- softened 1 c Sugar 3 Eggs 1 TB Grated Lime Peel -- (about 2 : limes) 1/4 c Lime Juice : Sauce----- 10 Oz Pkg Frozen Raspberries In : -Syrup-thawed 1 TB Cornstarch 1/3 c Red Currant Jelly mix cookie crumbs with butter & press into bottom of 9 inch springform pan; put in the fridge.
Step #2 In large bowl, beat cream cheese until smooth; slowly beat in sugar.
Step #3 Beat in eggs, one at a time, mixing until smooth.
Step #4 add in the remaining filling ingredients, beating until smooth.
Step #5 Pour over prepared crust.
Step #6 bake this at 325F F for 55 to 65 mins or until set.
Step #7 To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
Step #8 Turn oven off; let cheesecake stand in oven 30 mins with door open at least 4 inches.
Step #9 remove this from oven; let this stand 10 mins.
Step #10 Remove sides of pan; cool to about room temp on wire rack.
Step #11 put in the fridge overnight or up to three days.
Step #12 For sauce, drain raspberries, reserving syrup.
Step #13 Add water to syrup to make 3/4 c.
Step #14 In small saucepan, mix syrup mixture & cornstarch; mix well.
Step #15 Add jelly; cook & stir over med-heat/flame until thickened and clear.
Step #16 stir in the raspberries.
Step #17 put in the fridge until cold.
Step #18 Serve cheesecake slices with sauce.
Step #19 --.
Enjoy the KEY LIME COCONUT COOKIES recipe

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