Black Bottom Raspberry Lime Cheesecake
Or something like that.
Basically, we are talking about a butter cookie crust, filled with rich bittersweet ganache, topped with a cloud of delicately flavored lime cheesecake, and then embellished with the ripest of ripe raspberries, with a quick raspberry coulis poured over the top.
Did I say over the top?
This was better than good. The main problem was that the kitchen was hot and by the time I got the pictures taken the slice I was shooting had begun to look a little droopy. After all, it was a good 95 degrees in the kitchen, and I was losing light fast.
I know this tart sounds complex but I swear to you it will go together almost as fast as instant pudding. The shell is the only thing that is baked, the rest of it is no cook. It would be best if you made it far enough ahead of time that you could chill it thoroughly before serving. Plan on at least three hours – more in very hot weather.
The lime flavor is not distinct in this. If you are thinking of key lime pie or something it isn’t at all like that. With only a tablespoon or so of lime juice in the cheese mixture it is more of a delicate nuance, a little snap at the end of the swallow. It cuts the intensity of the bittersweet chocolate nicely.
You can add a little non-GMO cornstarch to the coulis and microwave it to make it more of a glaze if you like. I preferred it to be just sweetened and blended. I think it tastes fresher.
Take this to the next potluck, family reunion, or barbecue you go to – and expect to be worshiped.
Don’t forget to add this to your online recipe box and grocery list! Link on the sidebar. Don’t you love it when life is easy?
Black Bottom Raspberry Lime Cheesecake Recipe
A tart, creamy, sweet cheesecake pie that is so easy to make that you'll be bringing it to every summer event. Choose strawberries, blueberries or other seasonal fruit when raspberries go out of season.
For the Crust
- 1 cup organic white flour
- 1/3 cup sugar
- Pinch of salt
- 1/3 cup unsalted butter
- 1/4 cup ice water, more or less
- 1 1/2 teaspoons of vanilla
- 8 oz bittersweet chocolate, chopped
- 1 cup heavy cream
- 16 oz cream cheese (full fat), room temperature
- 1/2 cup sugar
- 1 cup heavy cream
- Juice of one lime (1-2 tbs)
- 1 1/2 tsp vanilla
- 1 pt raspberries
- Sugar to taste
For the Crust
- Mix flour, sugar, and salt.
- Rub in the butter with your fingers, until the flour looks like coarse crumbs.
- Mix water and vanilla and add it to the flour mixture until it forms a soft dough.
- Chill for about 30 minutes for easier handling.
- Roll out on a floured surface and fit carefully into a tart or pie pan.
- Prick with a fork.
- Bake at 375 until crisp, about 15-20 minutes.
For the Ganache
- Bring cream to a simmer.
- Remove from heat and stir in chocolate.
- Stir until melted and smooth.
- Pour into crust.
- Chill until firm.
For the Cheesecake Layer
- Beat cream cheese and sugar until well mixed and no longer grainy.
- Add cream, lime and vanilla
- Beat until light and creamy, scrapping down bowl often.
- You may need to add a little more cream to get the right consistency.
- Taste to adjust flavor.
- Spoon over the ganache layer in the tart and return to refrigerator.
For the Raspberry Topping
- Rinse raspberries gently.
- Pick out the softest berries, and the not perfect berries to use for the coulis.
- Sprinkle the remaining berries over the top of the cheesecake layer.
- Place the berries you set aside for coulis in a blender and add about 2 tbs water.
- Blend until a puree is formed. (You can use a food mill if you want to make the coulis seedless)
- Add sugar to taste. Blend until smooth
- Spoon over tart.
Total time does not include chilling.
Â© 2012 Marye Audet Please do not copy images or recipe except for personal use
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