Raspberry Cheesecake

Homemade ginger cookie crust filled with mixture of mascarpone cheese, heavy cream honey, fresh lime juices and fresh raspberries.

Ingredients -

Crust:
2 cups Ginger Cookies, crushed
1 stick Butter, melted

Filling:
1 cup Mascarpone Cheese (a rich Italian cream cheese)
1/2 cup Heavy Cream
2 tablespoons Honey
Juice of 1 Lime
3 cups Fresh Raspberries

Preparation:

Crust:

1. Combine cookies and melted butter, then press into the bottom of an 8-inch quiche pan with a removable bottom.

2. Chill crust at least 30 minutes.

Filling:

1. In a small bowl, whip the cream until it holds soft peaks. Add the mascarpone, mixing well until smooth. Fold in honey, lime juice, and raspberries, reserving about 1/2 cup berries for garnish.

2. Spoon the berry/cream mixture into the prepared crust, smoothing the surface with a spatula. Chill at least 3 hours, top with reserved berries, and serve.

Cheesecake Making Tips -

Mascarpone Cheese

Mascarpone cheese is an Italian import that is a fresh, thick, sensuously rich cow’s milk cheese. The cheese has a high fat content, and soft, creamy texture.