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Cheesecake with Ginger-Lime Candied Raspberries

Michael Laiskonis
  • minutes
  • Serves 6 to 8

INGREDIENTS

1 tbsp

Ginger

1 tbsp

Mint leaves plus more, fresh

1 6 ounce container

Raspberries, fresh

1 1/3 tbsp

Lime juice, fresh

2 pinches

Sea salt, fine

1 cup

Sugar

1

Vegetable oil spray, Nonstick

1 cup

Shortbread cookie crumbs made from

1/4 cup

Orange juice, fresh

10 tbsp

Butter, unsalted

10 oz

Cream cheese

1/4 cup

Creme fraiche or sour cream

1 cup

Heavy cream

1 tsp

Gelatin, unflavored