KEY LIME CHEESECAKE with RASPBERRY SAUCE
A graham cracker crust
1 can sweetened condensed milk
1/2 cup bottled Key lime juice (or fresh squeezed)
1 (8-oz.) pkg. cream cheese
10-oz. pkg. frozen raspberries
1 Tbps. cornstarch
1/2 cup currant jelly
Put condensed milk, cream cheese and key lime juice in a food processor and blend until smooth. Pour into graham cracker crust. Chill. It will thicken as it chills.
For raspberry sauce, thaw and crush frozen raspberries. Combine with cornstarch and currant jelly. Cook and stir until bubbly. Cook 1 minute. Strain and cool. Chill until ready to use.
When ready to eat, drizzle plates with chilled raspberry sauce; add pie slice and drizzle top with sauce. Top with a few raspberries, if desired.
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