Time for my first recipe on Kina’s Kitchen. I hear you thinking: it’s about time. And you’re damn right. I can not start a blog with kitchen in the URL without even posting some food related articels. I whipped up this lime raspberry cheesecake two weeks ago. We celebrated the FIRST birthday of baby J, time for some cheesecake baking. Time flew by, he is already one year old!
A good oppertunity to bake some cakes. Actually, cakes are always a good idea in any situation. I made a traditional applepie, a banana smash cake and a lime-raspberry cheesecake. Baking three cakes in one day is a little challenging, especially with a 1 year old strutting around. I had to finish everything by daytime, because we had a datenight coming up. Quallity time for the parents! However, I managed to bake everything in time. The morning before the party I assambeled the cheesecake. Just before we could welcome our first guest, I made a quick photo. Unfortuantelly the whole thing was consumed to the last crumb before I could have a proper cake shoot. I should make it again. Just for the photos.
I was searching for a cheesecake recipe, most of the recipes require a big oven for baking with a waterbath. Our combination microwave oven is not suitable for this technique. Time to get my creative juices flowing. And let creative be my middle name.
For me, recipes are inspirational guides instead of protocols I strictly have to follow. Of course some baking and cooking techniques are meant to be untouched, but other than that I love to experiment. Going through some recipes, combining a little here and there resulted in my own baking extravaganza. I particularly liked the making of the glaze and pouring it on top of the cheesecake! Finishing of is always fun. For that extra va-va-voom I used some food coloring in the glaze. I think it is mucho important not only to feed the mouth but also the eyes.
I must warn you, like any other cheesecake this one is also very filling. Make it for a birthday, invite friends or feed it to your co-workers. You can’t devour it all on your own, or do I challenge you now?
- 300 g neutral cookie crumbs, I used Digestives
- 100 g melted butter
- 1000 g quark/curd cheese
- 300 g sour cream
- 250 g sugar
- 1 ts vanilla powder or 1 pack vanilla sugar
- 3 eggs
- Lime juice of 2
- Lime zest of 2
- 150 g (frozen) raspberries
- Preheat oven to 190°C.
- Butter the 24 cm pan and line the bottom with parchement paper, set aside.
- For the cookie crust: Mix the melted butter and the cookie crumbs until well combined.
- Press the cookie crumbs butter mix into either the springform pan, set aside
- For the cheesecake filling: Whisk eggs in a small bowl and set aside.
- In a large mixing bowl, beat on medium speed, quark, vanilla and sugar until creamy and smooth.
- Beat in eggs on low speed.
- Stir in lime juice and lime zest. Stir until blended.
- Sprinkle the frozen raspberrys on top of the cookie crust.
- Slowely pour the lime cheesecake mixture to the cookie crust.
- Bake for 45 minutes, the top has to be golden brown and a little jiggle is accepted.
- Remove the cheesecake from the oven and place on a cooling rack and cool for 30 minutes.
- Put cheesecake in the fridge for approximately 6 hours or overnight.
- In the mean time make the lime glaze
- For the lime glaze: In a small pan, whisk together eggs, sugar, lime peel and juice and stir until combined well.
- Add butter to pan and continue stirring constantly while melting the butter. Mixture will thicken and will be done when then lime glaze mixture sticks to the back of a metal spoon.
- Add food coloring until desired color is reached.
- Remove from pan, put into a small bowl and let glaze cool for 15 minutes.
- Refrigerate covered until cold.
- Once cheesecake has chilled, remove from springform pan and smoothly lay add the sour cream.
- Pipe the lime glaze on top of the sour cream of the cake. Add additional slices of lime for decoration.
- Keep refrigerated.