Cheesecake With Ginger Lime Candied Raspberries Recipes

CHEESECAKE WITH GINGER-LIME CANDIED RASPBERRIES

Steps:

• For 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.
• For cheesecake:
• Place 2 tablespoons. 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.
• For ginger-lime candied raspberries:
• 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.
• 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.

CHILLED RASPBERRY CHEESECAKE

Steps:

• In a small bowl, combine the wafer crumbs, confectioners' sugar and cocoa; stir in butter. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., Puree raspberries in a blender or food processor; strain and discard seeds. In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 1 minute or until gelatin is completely dissolved. , In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Gradually beat in raspberry puree and gelatin mixture. Pour into crust. Cover and refrigerate for several hours or overnight. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.

LIME CHEESECAKE WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 400 to start. You will turn it down to 350 after 15 minutes.
• Position your oven rack to center.
• Butter the bottom of 9 inch springform pan.
• NOTE: Your ingredients should be room temperature.
• Crust:.
• In a small bowl, combine softened butter with crumbs and sugar (first 3 ingredients). Press into the bottom of the prepared pan. Set aside or if you want, you can bake this for about 10 minutes to give it a brown crust.
• Filling:.
• In a large mixing bowl, beat softened cream cheese on low until very smooth. Gradually add the sugar beat well. Add the eggs one at a time (blending well after each egg). Scrape down sides of bowl when neccessary (turn off machine when doing this or you'll have batter on your ceiling). Stir in the lime juice and zest until well combined. Then stir in the sour cream and mix thoroughly until light and fluffy. You need to have some air in the batter, which gives it a fluffy texture.
• Wrap the bottom of the pan with aluminum foiland then pour batter into prepared pan . Set the pan in a 1 inch water bath. (place pan in larger baking pan and add just 1 " of water to bottom pan) Bake for 15 minutes at 400 THEN reduce to 350 and DO NOT OPEN DOOR! Bake until edges are set and center moves only slightly when pan is shaken, about 50-60 minutes. During last 10 minutes open to GENTLY shake to see if slightly set.
• LEAVE OVEN DOOR OPEN SLIGHLY and turn off the heat while cooling the cake in the oven for about 1 hour. Cover in platic wrap and refrigerate over night to completely set about 6-8 hours.
• To serve:.
• About 20 minutes prior to serving, remove from refrigerator and garnish with a sprinkling of powdered sugar and thin slices of lime on the edges.
• NOTE: If your cake cracked - it's ok you can add cherry topping or lemon curd on top and then sprinkle powdered sugar on top. No worries, it's happened to me a few times too but didn't fail to disappear quickly! :).

KEY LIME CHEESECAKES WITH RASPBERRY SWIRLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners.
• Combine the cookies, butter, and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this.
• Bake in the preheated oven 5 minutes; allow to cool.
• In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, key lime zest, key lime juice, and vanilla extract. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of preserves on top of each one. Swirl preserves into the cream cheese mixture with a toothpick.
• Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.

GINGER AND LIME CHEESECAKE

Steps:

• Mix the biscuits with the melted butter and press 40 50g into the bases of each 9cm individual ring mould.
• Chill in the refrigerator for approximately 1 hour.
• Lightly whip the cream and then mix in the cream cheese and ginger syrup and lime juice.
• Add the stem ginger and lime zest and mix in thoroughly.
• Spoon onto the biscuit bases and spread evenly over the surface.
• Chill in a refrigerator for 2- 3 hours until firm.
• To serve place the cheesecake on a serving plate and carefully remove from the mould.
• Sprinkle a small amount of lime zest on the surface and then carefully arrange the chopped ginger around the edge of the plate.
• Lightly dust with icing sugar.