-CRUST-
1/3 c Sweetened flaked coconut
1/2 c Sliced almonds
2 tb Unsalted butter; softened
–CAKE–
2 lb Cream cheese; softened
1 1/2 c Sugar
4 lg Eggs; room temperature
2 tb Vanilla extract
1 c Sour cream; room temperature
1/3 c Whipping cream
4 ts Lime zest; fresh
1/3 c Lime juice; fresh squeezed
-SAUCE-
20 oz Raspberries; in light syrup
2 tb Sugar
1 tb 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. (NOTE: I used key lime
juice & zest … seems to me I added more than 1/3 C of juice, too. I use
the “add until it tastes good” method and like plenty of lime taste.)
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 hou!
rs. 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: Thaw berries. 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. Stire 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
Yields
12 Servings