Ingredients
Shortbread Crust
- Nonstick vegetable oil spray
- 1 cup shortbread cookie crumbs made from 6 oz. shortbread cookies (such as Walkers), finely ground in a food processor
- 2 tablespoons unsalted butter, melted
- Pinch of fine sea salt
Cheesecake
- 1 teaspoon unflavored gelatin
- 2/3 cup sugar
- 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces, room temperature
- Pinch of fine sea salt
- 10 ounces cream cheese, cut into 10 pieces, room temperature
- 1/4 cup crème fraîche or sour cream
- 1/4 cup fresh orange juice
- 1 tablespoon fresh lime juice
- 1 cup heavy cream, beaten to soft peaks
Ginger-Lime Candied Raspberries
- 1 6-oz. container fresh raspberries
- 1/4 cup sugar
- 1 tablespoon minced peeled ginger
- 1 tablespoon thinly sliced fresh mint leaves plus more for garnish
- 1 teaspoon fresh lime juice
Description
You May Never Bake A Cheesecake Again.
Bon Appetit Magazine
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