Lime Cheesecake

Source: Sept '88 Chocolatier

Crust:
  • 1/3 C sweetened flaked coconut
  • 1/2 C sliced almonds
  • 2 Tbs unsalted butter, softened

    • Cheesecake:
  • 2 lbs cream cheese, softened
  • 1 1/2 C sugar
  • 4 large eggs at room temperature
  • 2 Tbs vanilla extract
  • 1 C sour cream at room temperature
  • 1/3 C heavy (whipping) cream
  • 4 tsp freshly grated lime zest
  • 1/3 C freshly squeezed lime juice

    • Sauce:
  • 2 10-oz pkgs frozen red raspberries
  • in light syrup, thawed
  • 2 Tbs sugar
  • 1 Tbs cornstarch

    • Make the crust: preheat oven to 350. Spread coconut in an even layer on a baking sheet and bake 6 - 8 minutes, stirring 2 or 3 times, until the coconut is a golden brown. Transfer coconut to a bowl to stop the cooking process. Spread almonds in an even layer on the baking sheet and bake 10 - 12 minutes, shaking pan several times, until almonds are golden. Toss almonds with coconut. Generously butter the bottom and side of a 9 x 3 round cake pan. Pour coconut/almond mixture into pan and tilt pan to spread the mixture so that it covers the sides and bottom on the pan, pressing gently if needed.

    Make the cheesecake: In a large bowl, beat the cream cheese with an electric mixer at medium-high speed until smooth. While continuing to beat, gradually add sugar, beating until well-combined. One at a time, add the eggs. Beat in vanilla, sour cream and heavy cream one at a time, beating until smooth each time. Beat in lime juice and zest. Gently pour batter into pan and bake 45 - 55 minutes, until the cheesecake has puffed nearly to the top of the pan and the edge is light brown. Remove from oven, set on wire rack for 2 1/2 to 3 hours, until completely cooled. Preheat oven to 350 again and bake cheesecake a second time for 20 - 30 minutes, until the cheesecake is set and the surface is golden brown. Place on wire rack to cool completely. Cover pan with plastic wrap and refrigerate for at least 8 hours. With the tip of a sharp knife, loosen the edge of the cheesecake and tap bottom of pan on counter to loosen. Invert cheesecake onto a plate and then reinvert onto a serving dish.

    Make sauce: In a food processor, process the rasberries and syrup until liquified. Strain through a fine meshed sieve into a bowl. Combine the sugar, cornstarch and a small amount of puree in a saucepan, whisking to make a paste. Stir in the remaining puree. Cook over medium hear, stirring constantly for 3 - 4 minutes, until the sauce thickens slightly and comes to a rolling boil. Remove pan from heat and transfer to non-aluminum bowl. Set the bowl over a bowl of ice water and stir for 5 - 10 minutes until chilled.

    Serve each slice of cheesecake with a spoonful of raspberry sauce.