CHEESECAKE WITH GINGER-LIME CANDIED RASPBERRIES
Provided by Michael Laiskonis
Categories Citrus Ginger Dessert Cream Cheese Raspberry Lime Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 21
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.
CANDIED GINGER CHEESECAKE.
Make and share this Candied Ginger Cheesecake. recipe from Food.com.
Provided by ChefRed
Categories Cheesecake
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Coat the bottom of a 20-inch springform pan with cooking spray; sprinkle with crumbs and set aside. Position knife blade in food processor bowl; add cottage cheese and cream cheese and process until smooth. Add 3/4 cup sugar, brandy, whole eggs, and gingerroot; process until smooth. pour into a large bowl; set aside.
- Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy. Gradually add remaining 1/4 cup sugar, 1 Tbsp at a time, beating until stiff peaks form. Gently stir 1/4 of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture.
- Pour into greased pan. Bake at 325 deg for 50 minutes or until almost set. Remove from oven and cool 15 minutes. Cover and chill at least 8 hours. Garnish with crystallized gingerroot strips if desired.
Nutrition Facts : Calories 386.2, Fat 16.4, SaturatedFat 9.6, Cholesterol 99.4, Sodium 683.9, Carbohydrate 37.3, Fiber 0.2, Sugar 29.6, Protein 20.1
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