Raspberry and lime cheesecake Recipe

A delicious raspberry and lime cheesecake - a modern take on an American favourite.

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(23 votes) 3.8/5
Ingredients
Pour people
  • Farmhouse fromage blanc : 100 g
  • Cream cheese : 300 g
  • Speculoos biscuit(s) : 80 g
  • Flan patissier mix : 20 g
  • Butter Biscuit(s) : 80 g
  • Water : 20 ml
  • Unsalted butter : 30 g
  • Egg yolk(s) : 4 whole
  • Egg white(s) : 5 whole
  • Double cream : 60 ml
  • Caster sugar : 80 g
  • Fresh raspberries : 100 g
  • Lime(s) : 1 whole
Method
  • ETAPE 1

    Preheat the oven to 160 degrees celcius.

  • ETAPE 2

    Mix the 4 egg yolks, cream, sugar, philadelphia and the fromage blanc in a bowl.

  • ETAPE 3

    Add the lime zest.

  • ETAPE 4

    Crush the raspberries with a fork and add to the cheese mixture.

  • ETAPE 5

    Whip the egg whites until you obtain stiff, snowy peaks. Gently mix in to the cheese mixture, folding in as much air as possible.

  • ETAPE 6

    Crush the biscuits and mix with the butter and the water.

  • ETAPE 7

    Place individual stainless steel serving rings on a sheet of baking paper on a baking tray.

  • ETAPE 8

    Make a biscuit base in each of the individual serving rings.

  • ETAPE 9

    Fill the serving rings with the cheesecake mixture.

  • ETAPE 10

    Cook in the oven for 15-20 minutes.

  • ETAPE 11

    Once cooked, remove from the oven and set aside for 30 minutes to cool and set.

  • ETAPE 12

    Use a large fish slice to place the serving rings on individual plates. Chill.

  • ETAPE 13

    Remove the stainless steel serving rings and dust with icing sugar immediately before serving.

Chef's tip

«Serve the cheesecakes with a few more fresh raspberries or a few drops of raspberry drizzle.»

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