This raspberry lime cheesecake is a new version or our classic cheesecake. Now, a cheesecake is not the same as a cheese tart or pie, as we know them in spanish speaking countries. A cheesecake is the typicall american recipe.Jump to recipe
It originated in New york, or so the story goes, which is why a lot of people know this recipe as “new york cheesecake”, and that’s the way we call this dessert. This cheesecake is soft yet firm, because.
Now, the classic cheesecake has many variations, meaning, you can add a lot of different ingredients to it. You can make it to be a chocolate cheesecake, you could use oreo cookies, or other cookies, reese’s, fruits, apple and cinnamon, strawberries, bananas, brownies, peanut butter, guava or whatever you can think of.
That’s the fun thing about making a cheesecake, that the classic recipe is like the base to which you can add and change a lot of things to make it new, unique and special.
Now, our classic cheesecake recipe, which we call “the best cheesecake“, is one of our most famous and looked up recipes here, and we love it, because pretty much everyone likes it a lot. With one of these you cannot get it wrong. It is perfect to take as a present to a dinner party with family or friends, or the first time meeting the in-laws. They will for sure love you.
We know a lot of people don’t eat dairy for one reason or another. We also know a lot of you are actually vegan, which is why we are planning on making a vegan version of our classic cheesecake, which wouldn’t either call for dairy. Tell us if you would like us to upload a recipe like this.
- 25 pieces (3.50 oz) (100 gr) Maria* type vanilla cookies
- 17 pieces (1.76 oz) (50 gr) Ritz* savory type cookies
- 1 tbsp (0.49 oz) (14 gr) brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 C (3.95 oz) (112 gr) unsalted butter, melted or softened
- 1/3 C (1.37 oz) (39 gr) chopped almonds
- (29.98 oz) (850 gr) cream cheese, at room temperature
- 1 1/4 C (8.80 oz) (250 gr) granulated white sugar
- 4 eggs medium sized
- 1 tsp (0.16 fl oz) (5 ml) vanilla extract
- The zest of 2 limes or 1 lemon
- The natural juice of 2 limes or 1 lemon
- 1 1/2 tbsp (0.42 oz) (12 gr) all purpouse flour
- 1 1/2 tbsp (0.42 oz) (12 gr) cornstarch
- 1 1/2 C (12.69 oz) (360 gr) sour cream
- 1/2 C (4 fl oz) (120 ml) condensed milk
- The juice of 3 limes or 2 lemons
- 2 C raspberries, fresh or frozen
- 1/3 C (2.32 oz) (66 gr) granulated white sugar
- 2 tbsp (0.56 oz) (16 gr) cornstarch
- 3 tbsp (1.52 fl oz) (45 ml) water
Preheat the oven to 375º F (180º C). Line a round springform pan of about 9 inches (23 cm) in diameter with parchment paper.
In a food processor or blender process the two types of cookies until you get a fine grain and put it in a big bowl.
Add in the brown sugar, cinnamon, ginger and chopped almonds. Mix in the butter and mix using your handss or a spoon until you get a sand like dough.
Place this dough in the pan and flatten it using your fingers to get the crust. Bake at 375º F (180º C) for 5 minutes.
In a big bowl, using an electric mixer, cream together the cream cheese and the sugar for 3 minutes to get a soft mixture.
Add in the eggs, vanilla, lemon zest and lemon juice and mix for 1 minute.
Lastly, add in the flour, cornstarch and sour cream and mix for 2 more minutes until you get a smooth mixture.
Carefully pour this batter over the cooled down crust.
Pour 3 C of water in a cake pan and place a round cooling rack on top so the cheesecake does not touch the water. Then place the cheesecake on top of the pan with the cooling rack and put it all in the oven like this (so the cheesecake bakes in a double boiler).
Let the cheesecake bake for 30 minutes at 375º F (180º C) and then lower the temperature to 320º F (160º C) so it finishes baking for 45 to 60 minutes (depending on how cooked you want it).
Once this time has passed and when the cheesecake has a slightly golden crust, turn off the oven but let the cheesecake in there to completely cool down for 2 hours. This step is crucial for the cheesecake not to go through a rough change in temperature and for the surface not to crack.
Once the cheesecake is at room temperature, take it out of the oven and turn it out to then refrigerate it for at least 3 hours or overnight.
In a small bowl, mix all the ingredients to get a smooth cream. Spread this cream over the cooled cheesecake.
In a small pot over medium heat, place the n una olla pequeña a fuego medio, colocar las frambuesascon el azúcar y cocinar, mezclando ocasionalmente, por 8 minutos hasta que lasframbuesas se desbaraten un poco.
Meanwhile, in a small bowl, combine the cornstarch with the water and incorporate it into the raspberries mixture. Cook for 2 more minutes until you get a less thick consistency than a marmalade.
Remove from the stove and wait until it completely cools down before using it.
Decorate the cheesecake with the sauce and the fresh raspberries the way you prefer.