Cheesecake with Ginger-Lime Candied Raspberries
A luxurious no-bake cheesecake featuring a buttery shortbread crust topped with a smooth cream cheese filling and finished with ginger-lime infused candied raspberries. The perfect balance of sweet, tangy, and refreshing flavors.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •1 cup shortbread cookie crumbs
- •2 tablespoons unsalted butter
- •1 pinch fine sea salt
- •1 teaspoon unflavored gelatin
- •⅔ cup sugar
- •8 tablespoons unsalted butter
- •1 pinch fine sea salt
- •10 ounces cream cheese
- •¼ cup crème fraîche
- •¼ cup fresh orange juice
- •1 tablespoon fresh lime juice
- •1 cup heavy cream
- •6 ounces fresh raspberries
- •¼ cup sugar
- •1 tablespoon minced peeled ginger
- •1 tablespoon fresh mint leaves
- •1 teaspoon fresh lime juice
Cooking Instructions
- 1.
Lightly coat an 8x8x2" baking pan with nonstick spray; line with plastic wrap, leaving a generous overhang.
5 min
- 2.
Mix crumbs, butter, and salt in a medium bowl until it resembles moist sand. Press evenly onto bottom of pan. Cover; chill.
10 min
- 3.
Place 2 tablespoons. cold water in a small saucepan; sprinkle gelatin over. Let stand until gelatin is soft, 5-10 minutes.
10 min
- 4.
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.
10 min
- 5.
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.
180 min
- 6.
Cook first 3 ingredients, 1 tablespoon mint, lime juice, and 1 tablespoon 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 foratleast1hourandupto1day.
60 min
- 7.
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.
10 min
