Lime and Raspberry Cheesecake (recipe 500)

Welcome to my kitchen, where today I will take you on a delicious journey, filled with fresh and sweet aromas, with a recipe that is sure to become a star on your table. It’s a lime cheesecake with raspberry jelly, a perfect combination of creaminess and a hint of acidity, ideal for warm days or to celebrate special moments. This recipe, proudly marking recipe number 500, is simple to make, perfect for those who don't have much time but still want to impress.

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 12

A short story about cheesecake

Cheesecake is a dessert with deep roots in history, having various versions over time. It is believed that the first cheesecake recipes date back to antiquity, being used in various religious ceremonies. Over time, the recipe has adapted and evolved, becoming popular worldwide. Today, cheesecake is appreciated not only for its taste but also for its versatility, being able to be made in numerous variations, whether baked or no-bake.

Ingredients for lime cheesecake with raspberry jelly

Crust
- 250 g digestive biscuits
- 1 tablespoon powdered sugar
- 100 g melted butter

Filling
- 1 kg creamy cottage cheese (we recommend Philadelphia cheese or cottage cheese from Lidl)
- 200 g sour cream
- 260 g powdered sugar
- 5 eggs
- 100 g flour
- 1 packet vanilla sugar
- Zest and juice of one lime

Raspberry jelly
- 300 g raspberries (preferably frozen, but fresh is just as good)
- 2 tablespoons sugar
- 7 g gelatin
- 2 tablespoons cold water

Decoration
- 200 ml Dorna whipping cream
- 1 teaspoon powdered sugar

Steps for a perfect cheesecake

1. Preparing the crust: Start by grinding the digestive biscuits in a food processor or place them in a bag and crush them with a rolling pin. Mix the ground biscuits with the powdered sugar and melted butter in a bowl. The mixture should resemble wet sand.

2. Forming the base: Line a 26 cm diameter cake pan with parchment paper and add the biscuit mixture. Level it well with a spoon, ensuring it is compact and even.

3. Preparing the filling: In another bowl, mix the eggs with the powdered sugar and vanilla sugar until the mixture doubles in volume and becomes light in color. Add the cottage cheese, sour cream, flour, lime zest, and juice, mixing well until you achieve a smooth and homogeneous cream.

4. Baking the cheesecake: Pour the filling over the biscuit crust and place the pan in a preheated oven at 160°C. Bake the cheesecake for about 1 hour on low heat. When ready, the cheesecake should be firm at the edges but slightly jiggly in the center.

5. Cooling and preparing the jelly: Once the cheesecake has completely cooled, prepare the raspberry jelly. Thaw the raspberries and strain them through a sieve to remove the seeds. Hydrate the gelatin in cold water. In a saucepan, mix the raspberry puree with the sugar and heat until it almost reaches boiling point. Remove from heat and add the hydrated gelatin, stirring until fully dissolved.

6. Finishing the dessert: Pour the raspberry jelly over the cooled cheesecake and let it chill in the refrigerator for at least 3 hours, or until the jelly sets.

7. Serving: Meanwhile, whip the cream with the powdered sugar until firm. Decorate the cheesecake with whipped cream before serving.

Practical tips and variations

- Choosing biscuits: Digestive biscuits are the most popular for the crust, but you can experiment with Oreo cookies or butter biscuits for a different flavor.
- Fresh raspberries: If you have fresh raspberries, you can use them without any problem. The taste will be similar, but frozen raspberries are more convenient out of season.
- Gelatin: Make sure the gelatin is well-hydrated to achieve a firm jelly. If you prefer a gelatin-free version, try using agar-agar powder.
- Serving: Cheesecake pairs wonderfully with warm chocolate sauce or a fresh fruit drink, such as a banana and pineapple smoothie, which will add a tropical note.
- Calories: A serving of cheesecake has about 350 calories, but it is packed with protein due to the cottage cheese.

Frequently asked questions

- What can I use instead of cottage cheese? You can use ricotta or mascarpone for a different taste and texture.
- How long can cheesecake be stored? Cheesecake can be kept in the refrigerator for up to 5 days, covered with plastic wrap.
- Can I use other fruits for the jelly? Absolutely! Fruits like blueberries, strawberries, or peaches are excellent for making delicious jellies.

I hope you enjoy this simple and delicious lime cheesecake with raspberry jelly recipe. It’s a dessert that not only looks spectacular but is also easy to make, perfect for any occasion. So let’s enjoy cooking and create sweet memories around the table!

 Ingredients: (26 cm diameter pan) Crust: 250 g digestive biscuits 1 tablespoon powdered sugar 100 g melted butter Filling: 1 kg creamy cow cheese (Pilos Lidl) 200 g sour cream 260 g powdered sugar 5 eggs 100 g flour 1 packet vanilla sugar grated zest and juice of one lime Raspberry jelly: 300 g raspberries 2 tablespoons sugar 7 g gelatin 2 tablespoons cold water Decoration: 200 ml Dorna whipping cream 1 teaspoon powdered sugar

 Tags:  lime and raspberry cheesecake (recipe 500) cheesecake lime raspberry recipe 500 cheesecake