Raspberry Balsamic Swirl Lime Cheesecake
2017-02-06 11:26:04
Ingredients
- 8.4 oz Olivia's Aged Raspberry Balsamic (no need to reduce because this is a thick aged balsamic)
Cheesecake Crust
- 24 Oreo cookies
- 2 - 3 oz melted butter (just enough to help the oreos bind together)
- pinch of salt
Balsamic Swirl Lime Cheesecake
- 24 oz cream cheese, softened
- ¼ cup heavy cream
- 7 oz white sugar
- 4 tbsp lime juice
- zest of 2 limes
- 2 tsp vanilla extract
- 1 tsp corn flour
- 4 egg yolks
- 1 egg
- 3 tbsp Raspberry Balsamic Syrup
- ⅓ cup sour cream
- 2 tbsp confectioner's sugar / icing sugar
Cheesecake Crust
- Butter and line an 8 inch Springform round cake pan. Wrap the outside with foil. Preheat oven to 350°F/ 180°C.
- Pulse the Oreos in a food processor till they turn into crumbs.
- Add the melted butter, a tablespoon at a time until the oreos start binding together when you squeeze them between your fingers (I added about 2.5 oz of melted butter).
- Press the oreo cookie crumbs into the base of a prepared Springform cake pan.
- Use the back of a spoon or a flat base of a glass to press down.
- Bake in preheated oven for 10 minutes.
- Remove from oven and set aside to cool completely.
Balsamic Swirl Lime Cheesecake
- NOTE - Do not over beat the cheesecake batter, which can lead to cracks (if you do get small cracks on the top of the cheesecake however you can use the sour cream topping to cover them).
- Preheat oven to 275°F
- Place the cream cheese, cornflour, sugar, cream, vanilla, lime juice and lime zest in a bowl. Using a hand mixer, mix all the ingredients until everything is just smooth.
- Add the whole egg, and then the egg yolks one at a time, mixing between each addition (but not too much!)
- Once the eggs have been incorporated, separate 1 cup of the batter into a bowl. Add the Raspberry Balsamic to this and mix.
- Pour the plain batter into the prepared springform pan (with the baked crust).
- Drizzle the balsamic cheesecake batter all over the top and using a spatula or butter knife, create a swirl/pattern.
- Place the cheesecake in the preheated oven and bake for 1 hour.
- Lower the heat to 250°F and bake for a further 15-20 minutes or until the surface has just started to brown and the center is just set (with a slight wobble).
- Turn off the oven and while keeping the oven door ajar, let the cheesecake cool completely.
- Once the cheesecake is at room temperature, run a sharp knife around the edges and carefully release the cheesecake from the springform pan (if you used parchment paper this will be very easy).
- Mix the sour cream and icing sugar together and spread this evenly on top of the cheesecake.
- Let the cheesecake chill in the fridge overnight before eating (this is the hardest part!)
- Cut with a warm knife, and serve with a drizzle of Raspberry Balsamic. (optional - serve with some strawberries on the side).
Olivia Olive Oil https://oliviaevoo.com/