Cheesecake with Ginger-Lime Candied Raspberries
By danyell923
Recipes & Menus | recipes
Cheesecake with Ginger-Lime Candied Raspberries
You may never bake a cheesecake again; Laiskonis sets his super-light filling with gelatin instead of eggs and flavors it with a refreshing hit of citrus.
6-8 servings
Recipe by Michael Laiskonis
Photograph by Ditte Isager
July 2012
- 6
Ingredients
- Nonstick vegetable oil spray
- 1 cup shortbread cookie crumbs made from 6 oz. shortbread cookies (such as Walkers), finely ground in a food processor
- 2 tablespoons unsalted butter, melted
- Pinch of fine sea salt
Preparation
Step 1
Preparation
Shortbread Crust
Lightly coat an 8x8x2" baking pan with nonstick spray; line with plastic wrap, leaving a generous overhang.
Mix crumbs, butter, and salt in a medium bowl until it resembles moist sand. Press evenly onto bottom of pan. Cover; chill.
Cheesecake
Place 2 Tbsp. cold water in a small saucepan; sprinkle gelatin over. Let stand until gelatin is soft, 5-10 minutes.
Using an electric mixer on medium-high speed, beat sugar, butter, and salt in a medium bowl until light and fluffy, about 5 minutes. With motor running, add cream cheese 1 piece at a time, occasionally scraping down sides of bowl. Beat in crème fraîche, orange juice, and lime juice.
Gently heat gelatin over lowest heat, stirring constantly, just until gelatin dissolves. Scrape gelatin into cream cheese mixture; beat to blend. Fold in whipped cream just to incorporate. Pour mixture over crust; smooth top. Chill until set, about 3 hours. DO AHEAD: Cheesecake can be made 3 days ahead. Cover and keep chilled, or freeze airtight for up to 2 weeks.
Ginger-Lime Candied Raspberries
Cook first 3 ingredients, 1 Tbsp. mint, lime juice, and 1 Tbsp. water in a small saucepan over low heat until raspberries are soft and juices are released, 2-3 minutes. Transfer to a small bowl. Cover with plastic wrap and chill for at least 1 hour and up to 1 day.
Using plastic wrap overhang, lift cheese-cake from pan and place on a flat surface. Cut into pieces; place on plates. Spoon candied raspberries over; drizzle with sauce and garnish with mint.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Cheesecakes Slideshow.