Best 2 Cheesecake With Ginger Lime Candied Raspberries Recipes

Indulge your taste buds in a culinary adventure with our luscious Cheesecake with Ginger-Lime Candied Raspberries, a symphony of flavors that will transport you to a realm of pure delight. This extraordinary dessert boasts a creamy cheesecake filling, artfully nestled atop a graham cracker crust, and adorned with a vibrant array of candied raspberries, each infused with the zest of ginger and the tang of lime. Accompanying this masterpiece are two additional recipes that elevate the cheesecake experience: a luscious raspberry sauce, bursting with fruity sweetness, and a delicate lime curd, offering a refreshing citrusy complement. Prepare to embark on a journey of culinary bliss as you explore these delectable recipes, transforming your kitchen into a haven of sweet indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

KEY LIME CHEESECAKES WITH RASPBERRY SWIRLS

Key Lime Cheesecakes with Raspberry Swirls image

They make perfect little cakes. They look fresh from a bakery. Everyone loves them. I also make this using two mini-cheesecake pans.

Provided by Jessica

Categories Desserts Cakes Cheesecake Recipes

Time 7h

Yield 24

Number Of Ingredients 10

Ingredients

2 cups crushed shortbread cookies
¼ cup melted butter
1 teaspoon grated lime zest
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 eggs, room temperature
3 teaspoons grated key lime zest
⅓ cup key lime juice
1 teaspoon vanilla extract
¾ cup seedless black raspberry preserves

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.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 26.5 g, Cholesterol 62.9 mg, Fat 16.9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 8.7 g, Sodium 191.4 mg, Sugar 15.6 g

CANDIED GINGER CHEESECAKE.

Candied Ginger Cheesecake. image

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

Ingredients

vegetable oil cooking spray
12 gingersnap cookies, crushed
1 (24 ounce) carton 1% fat cottage cheese
16 ounces light cream cheese
1 cup sugar, divided
2 tablespoons brandy
2 eggs
2 tablespoons chopped crystallized ginger
4 egg whites
1/8 teaspoon cream of tartar
gingerroot, strips (optional)

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

Tips:

For the cheesecake filling, use full-fat cream cheese that has been softened to room temperature.
Use a kitchen scale to accurately measure the ingredients for the cheesecake filling.
If you don't have a springform pan, you can use a 9-inch round cake pan, but you will need to trim the edges of the cheesecake after it has been baked and cooled.
To make the lime curd, use a medium saucepan set over medium heat. Stir constantly until the curd has thickened and coats the back of a spoon.
To make the candied raspberries, use a medium saucepan set over medium heat. Stir constantly until the sugar has dissolved and the raspberries are coated in the syrup.

Conclusion:

This cheesecake with ginger-lime candied raspberries is a delicious and refreshing dessert that is perfect for any occasion. The cheesecake is creamy and tangy, with a hint of ginger, while the candied raspberries add a touch of sweetness and crunch. This cheesecake is sure to be a hit with everyone who tries it.