Cranberry Lime Cheesecake
Cranberry Lime Cheesecake is a modern American recipe for the classic Thanksgiving or New Year cheesecake of lime-flavoured cream cheese and eggs topped with a cranberry glaze. The full recipe is presented here and I hope you enjoy this classic American version of: Cranberry Lime Cheesecake.
prep time
40 minutes
cook time
420 minutes
Total Time:
460 minutes
Additional Time:
(+chilling)
Serves:
12
Rating: 
Tags : Cheese RecipesBaking RecipesCake RecipesBritish Recipes
I love cranberries, and as the fresh ones are available only around Christmas, and in the UK I tend to buy too much. As always, after making preserves, cakes and mincemeat there are always some left over. I was delighted to find the recipe for this Thanksgiving cheesecake from the US and now it’s part of my Boxing Day or New Year table.
Ingredients:
For the Cheesecake:
100g (1 cup) digestive biscuit (or graham cracker) crumbs
1 tbsp rapeseed (canola) oil
425g (15oz) ricotta cheese (or you can use my
home-made ricotta cheese recipe to prepare your own)
450g (1 lb) cream cheese (at room temperature) (or you can use my
home-made cream cheese recipe to prepare your own)
2 limes, finely-grated zest and juice
4 large eggs
200g (1 cup) granulated sugar
1 tsp vanilla extract
½ tsp sea salt
For the Topping:
170g (1 ½ cups) fresh cranberries
125ml (1/2 cup) water
65g (1/3 cup) sugar
Pinch of salt
1 lime, juiced
1 tbsp cornflour (cornstarch)
Method:
Begin with the cheesecake. Grease a 25cm (9 in) diameter springform cake tin. Tightly wrap the base, sides and outside of the pan with kitchen foil (this prevents water from the water bath from entering).
In a bowl, mix together the biscuit (cookie) crumbs and the oil. Press this mixture into the base of the cake tin.
Add the ricotta to a food processor or blender and process until smooth. Add the cream cheese and blend again until smooth. Add 2 tsp of the lime zest and 5 tbsp of the juice along with the eggs, sugar, vanilla and salt. Process the ingredients until smooth then scrape into the prepared cake tin.
Place the cheesecake into a roasting tin and pour boiling water around so the water comes 3cm (1 in) up the sides of the cake tin. Carefully transfer to an oven pre-heated to 160C (140C Fan, 325F, Gas Mark ??) and bake for 75-90 minutes, until the cheesecake is set (but the centre still jiggles slightly).
Carefully transfer the roasting tin to a wire rack and allow the cheesecake to cool in the water bath for about 2 hours, or until the water has cooled to room temperature.
Remove the cake tin from the water bath, strip away the foil then transfer to the refrigerator to cool for at least 3 hours.
For the topping, combine the cranberries, water, 65g (1/3 cup) sugar and a pinch of salt in a medium-sized saucepan. Bring to a boil over medium-high heat. At this point combine 2 tbsp lime juice with the cornflour (cornstarch) and stir into the pan. Continue cooking, stirring frequently until thickened (about 2 minutes). Take off the heat and set aside to cool completely before spooning onto the cheesecake.
Return the cheesecake to the refrigerator and chill for at least 1 hour before removing the springform cake tin and transferring the cake onto a serving plate. At this stage the cake can be refrigerated over-night before slicing and serving.
