LIME CHEESECAKE

RASPBERRY SAUCE
2 Pints fresh raspberries (4 cups)
1/2 cup sugar

SHORTBREAD PASTRY
4 1/2 Tablespoons softened butter
2 Tablespoons Sugar
1 tablespoon Brown Sugar
Salt
1 1/4 teaspoon vanilla extract
1/2 cup all-purpose flour

LIME CHEESECAKE
1 tablespoon softened butter
12 oz. softened creamcheese
1/2 cup sugar
2 Eggs
1 tablespoon Lime Juice
1 teaspoon vanilla
1/2 cup Heavy cream
green food coloring

LIME BAVARIAN
3/4 cup Lime Juice
2 teaspoons unflavored gelatin
1 cup heavy cream
1/2 cup granulated sugar

1. Puree the raspberries in a blender, then strain through a fine sieve into a meduim bowl. Stir in sugar and set aside.
2. Coat a 9" springform pan with 1/2 tablespoon butter and ine the bottom with wax paper. Beat 4 tablespoons butter with the sugars until fluffy. Beat in 1/4 teaspoon salt, vanilla, and flour. Press dough onto the bottom of the pan and bake in a 350 F. oven for 12 minutes. Cool and remove the crust from the bottom of the pan.
3. Coat the same pan with butter and line the bottom with wax paper. Line the outside of the pan with foil. Beat the sugars and cream cheese until fluffy. Beat in eggs one at a time. Add 1 tablepoon of lime juice. Stir in vanilla and cream and a few drops of green food coloring. Pour mixture into springform pan. Place the pan in a baking dish, just large enough to contain it. Add water until it reaches up to 1 inch on the springform pan. Bake in a 325 F oven for 30 minutes. Cool for at least 2 hours. Loosen the filling from the pan and place the crust, upside down on the filling. Put another bottom of a 9" pan on top, and flip the whole thing over. Reinstall the sides. Spread the mixture against the sides to seal the whole thing.
5. Desolve the gelatin in 3 tablespoons of water in a heatproof bowl. Place the bowl in a pan of water, bring to a boil and melt the gelatin. Add to 3/4 cup of lime juice. Whip the cream and sugar into soft peaks and fold into the lime juice mixture. Spread over the cheesecake and refrigerate for at least two hours. Then it is ready. Serve with the raspberry sauce. Enjoy!