Cheesecake with Ginger-Lime Candied Raspberries

Health score
1%
Cheesecake with Ginger-Lime Candied Raspberries
45 min.
8
533kcal

Suggestions


Indulge in the luxurious flavor combination of our Cheesecake with Ginger-Lime Candied Raspberries, a dessert that promises to be both a feast for the eyes and the palate. This creamy cheesecake is crafted with the rich, velvety texture of cream cheese and crème fraîche, perfectly balanced by a hint of citrus from fresh lime juice and orange juice. What sets this dessert apart is the innovative touch of minced ginger and fresh mint, which elevate every bite with a refreshing zesty kick.

The base is a buttery shortbread crust that complements the cheesecake’s smoothness, while the delightful topping of ginger-lime candied raspberries adds a pop of vibrant color and flavor. The simplicity of the preparation—taking just 45 minutes to prepare—makes it an excellent choice for both elegant dinner parties and cozy family gatherings. And the best part? It can be made up to three days in advance, allowing you to enjoy the sweet moments with your loved ones without the stress of last-minute cooking.

Whether you’re a seasoned baker or just beginning your culinary journey, this cheesecake will surely impress. With each creamy slice, you’ll discover a perfect harmony of flavors and textures that are guaranteed to leave everyone craving more. Treat yourself and your guests to this delectable dessert that exudes sophistication and bursts with cheerful freshness!

Ingredients

  • 10 ounces cream cheese cut into 10 pieces, room temperature
  • 0.3 cup crème fraîche sour
  • tablespoon mint leaves fresh plus more for garnish thinly sliced
  • teaspoon gelatin powder unflavored
  • tablespoon ginger minced peeled
  • cup cup heavy whipping cream soft beaten
  • teaspoon juice of lime fresh
  • 0.3 cup orange juice fresh
  • ounce raspberries fresh
  • pinch sea salt fine
  • cup shortbread cookies finely (such as Walkers)
  • 0.3 cup sugar 
  • tablespoons butter unsalted cut into 8 pieces, room temperature (1 stick)

Equipment

  • bowl
  • frying pan
  • sauce pan
  • plastic wrap
  • baking pan
  • hand mixer

Directions

  1. Lightly coat an 8x8x2" baking pan with nonstick spray; line with plastic wrap, leaving a generous overhang.
  2. Mix crumbs, butter, and salt in a medium bowl until it resembles moist sand. Press evenly onto bottom of pan. Cover; chill.
  3. Place 2 tablespoons. cold water in a small saucepan; sprinkle gelatin over.
  4. Let stand until gelatin is soft, 5–10 minutes.
  5. 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.
  6. 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.
  7. Pour mixture over crust; smooth top. Chill until set, about3 hours. DO AHEAD: Cheesecake can be made 3 days ahead. Cover and keep chilled, or freeze airtight for up to 2 weeks.
  8. 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.
  9. Transfer to a small bowl. Cover with plastic wrap and chill foratleast1hourandupto1day.
  10. Using plastic wrap overhang, lift cheese-cake from pan and place on a flat surface.
  11. Cut into pieces; place on plates. Spoon candied raspberries over; drizzle with sauce and garnish with mint.

Nutrition Facts

Calories533kcal
Protein4.19%
Fat72.32%
Carbs23.49%

Properties

Glycemic Index
31.76
Glycemic Load
17.45
Inflammation Score
-7
Nutrition Score
8.086521718813%

Flavonoids

Cyanidin
9.73mg
Petunidin
0.07mg
Delphinidin
0.28mg
Malvidin
0.03mg
Pelargonidin
0.21mg
Peonidin
0.03mg
Catechin
0.28mg
Epigallocatechin
0.1mg
Epicatechin
0.75mg
Epigallocatechin 3-gallate
0.11mg
Eriodictyol
0.22mg
Hesperetin
1.05mg
Naringenin
0.17mg
Apigenin
0.03mg
Luteolin
0.08mg
Kaempferol
0.01mg
Quercetin
0.25mg

Nutrients percent of daily need

Calories:533.37kcal
26.67%
Fat:43.62g
67.1%
Saturated Fat:24.32g
152.02%
Carbohydrates:31.87g
10.62%
Net Carbohydrates:30.02g
10.92%
Sugar:16.7g
18.55%
Cholesterol:103.75mg
34.58%
Sodium:233.96mg
10.17%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.69g
11.37%
Vitamin A:1382.69IU
27.65%
Vitamin B2:0.26mg
15.41%
Manganese:0.29mg
14.3%
Vitamin E:1.84mg
12.29%
Vitamin C:10.12mg
12.27%
Folate:37µg
9.25%
Selenium:6.47µg
9.25%
Phosphorus:92.03mg
9.2%
Vitamin B1:0.14mg
9.03%
Calcium:76.73mg
7.67%
Fiber:1.85g
7.41%
Vitamin K:7.71µg
7.34%
Iron:1.17mg
6.48%
Vitamin B3:1.21mg
6.05%
Vitamin B5:0.5mg
4.97%
Potassium:169.14mg
4.83%
Vitamin D:0.69µg
4.57%
Magnesium:16.98mg
4.24%
Copper:0.08mg
3.89%
Vitamin B6:0.07mg
3.59%
Zinc:0.53mg
3.56%
Vitamin B12:0.16µg
2.74%
Source:Epicurious