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.
Ingredients
Makes 6 to 8 servings
Shortbread crust:
Cheesecake:
Ginger-lime candied raspberries:
For shortbread crust:
Step 1
Lightly coat an 8x8x2" baking pan with nonstick spray; line with plastic wrap, leaving a generous overhang.
Step 2
Mix crumbs, butter, and salt in a medium bowl until it resembles moist sand. Press evenly onto bottom of pan. Cover; chill.
For cheesecake:
Step 3
Place 2 tablespoons. cold water in a small saucepan; sprinkle gelatin over. Let stand until gelatin is soft, 5-10 minutes.
Step 4
使用电动搅拌器中速度、节奏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.
Step 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.
For ginger-lime candied raspberries:
Step 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.
Step 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.
How would you rate Cheesecake with Ginger-Lime Candied Raspberries?
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Reviews (10)
Back to TopOnly reviewing the sauce as I was already making a "plain cheesecake" (gingersnap crust, but otherwise standard) at my boyfriend's request, but wanted a sauce for others, because...plain cheesecake? Meh. This sauce is INCREDIBLE. Agree with another reviewer that it's not "candied raspberries" as I would typically understand them. But so wonderful - all the right flavor notes in the right amounts - I wouldn't halve the ginger or change any other little thing. Would be amazing on other desserts - a pound cake, ice cream - just an incredible dessert sauce.
lauramarigny
New Orleans, LA
3/13/2020
Very good - a tad too sweet. The sauce is lovely with the cheesecake.
Anonymous
Monterey Hills, CA
5/27/2013
Delicious, and the ginger-lime raspberries are a must with it. Not sure why they are called "candied" raspberries, and also question why the description says it's a super-light filling. Super-light with a stick of butter, creme fraiche, and a cup of heavy cream, in addition to the cream cheese? Generally, I get fewer servings out of dessert recipes than are listed, but this for sure serves 8. I found it to taste a lot richer than a traditional cheesecake and more labor intensive, also, having to beat the cream separately. For this reason I'm not sure if I will make the cheesecake again, but I will definitely make the raspberries, perhaps to serve with a baked cheesecake. OTOH, this would be a good dessert to make in warm weather when you don't want to turn on the oven.
Anonymous
Mt. Lebanon, PA
4/7/2013
The cheese cake was so-so but the sauce was absolutly wonderful
dsmith3443
9/11/2012
Delicious and very pretty... I made it 1.5 times the recipe and it fit perfectly to the top of a 9" springform pan. I added a bit more gelatin to be positive it would hold its shape. This is easy and quick to make. Wonderful for a nonbake cheesecake!
JeanAnninColorado
Evergreen, Colorado
8/25/2012
This was a perfect summer dessert that required no oven time. I loved the creamy consistency and it was easy to make ahead. I served it at a dinner party and everyone loved it.
lawatkins
nc
8/5/2012
I made the cheesecake in a 9" springform pan, unlined, and it came out beautifully.
lookies
Denver, Co
7/21/2012
This is a light refreshing summer dessert. The ginger and mint in the topping made it outstanding. My guests all raved about it.
lookies
Denver, Co
7/21/2012
This a a beautiful, simple, elegant recipe. I used gluten-free digestive biscuits for the base and halved the ginger in the topping. All of my guests loved it and because it was so light, everyone had seconds. This will be my 'go-to' cheesecake recipe from now on. Changing up the topping depending on the season, would be easy.
ShannonRudberg
London, England
7/8/2012
I will not be giving up my cheesecake but I thought this was a nice summer dessert with a good crust and filling. Not sure what I thought about the topping and I could be happy with some raspberries by themselves or in a light sugar syrup.Others liked the topping so I'm sure I will make it again.
Anonymous
Panama City, Fl
7/2/2012
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