25pieces (3.50 oz) (100 gr)Maria* type vanilla cookies
17pieces (1.76 oz) (50 gr)Ritz* savory type cookies
1tbsp (0.49 oz) (14 gr)brown sugar
1tspground cinnamon
1/2tspground ginger
1/2C (3.95 oz) (112 gr)unsalted butter,melted or softened
1/3C (1.37 oz) (39 gr)chopped almonds
For the filling:
(29.98 oz) (850 gr)cream cheese, at room temperature
1 1/4C (8.80 oz) (250 gr)granulated white sugar
4eggsmedium sized
1tsp (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 1/2tbsp (0.42 oz) (12 gr)all purpouse flour
1 1/2tbsp (0.42 oz) (12 gr)cornstarch
1 1/2C (12.69 oz) (360 gr)sour cream
For the lemon cream:
1/2C (4 fl oz) (120 ml)condensed milk
The juice of 3 limes or 2 lemons
For the raspberry sauce:
2Craspberries, fresh or frozen
1/3C (2.32 oz) (66 gr)granulated white sugar
2tbsp (0.56 oz) (16 gr)cornstarch
3tbsp (1.52 fl oz) (45 ml)water
Instructions
For the crust:
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.
For the filling:
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.
For the lime cream:
In a small bowl, mix all the ingredients to get a smooth cream. Spread this cream over the cooled cheesecake.
For the raspberry sauce:
In a small pot over medium heat, place a small pot over medium heat and cook the raspberries with the sugar. Stir occasionally for 8 minutes until the raspberries fall apart a little.
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.