lime cheesecake + double raspberry swirls= cheesecake bliss
If Miss Lime & Ms. Raspberry strolled into Starbucks on a Saturday afternoon, took seats at a wobbly round table sipping frothy lattes, their conversation would probably be full of lively gestures, cheerful laughter, lip-foam wiping and complementary advice-swapping.
Lime and Raspberry are tight.
They’re like long-time pals that can swap secrets and admit when the other paid way too much for an unfortunately unbecoming haircut. They go together well.
Lime Raspberry Cheesecake
- 2 c. graham crumbs
- 6 T. butter
Melt butter. Stir in crumbs and press into 8 or 9 inch springform pan.
16 oz. cream cheese (2 pkgs or 2 c.)
3/4 c. sugar
1 T. flour
1/2 t. vanilla
1 T. lemon zest
1/4 c. lemon juice
1 c. raspberry jam
Make sure cheese and eggs are at room temperature. Preheat oven to 350F.
Beat cream cheese until smooth. Mix in sugar and beat. Add eggs, beating between each addition. Remove 1 c. filling to a small bowl. Stir in 3/4 c. raspberry jam to small bowl. Set small bowl aside. To the large bowl of filling, add lemon juice and zest. Pour lemon filling into crust. Dallop raspberry filling in “puddles” on top of the lemon filling. Spoon dallops of remaining raspberry jam on top and swirl the cheesecake to marble with a sharp knife or toothpick.
Place cake in the oven atop a cookie sheet to avoid potential leakage and bake 35-45 minutes, or until the edges look firm and the center a bit jiggly. Turn off oven and leave cake inside for 10 minutes. Prop oven door open with a wooden spoon for 1+ hours or until cooled. Refrigerate 6+ hrs and devour.