Whenever I adapt a recipe, I try to reduce the overall sugar load while favouring natural sources of sugar over refined. It’s surprising how quickly our palates can adapt and it doesn’t have to mean sacrificing flavour. I can assure you that nobody in this family feels deprived – (ok, maybe our golden retriever, but we’re working on that). It’s all a matter of what you get used to.
———————
-
750 grams of softened cream cheese (3 cups or 27 ounces)
-
A generous 1/2 cup of fresh raspberries
-
1/2 cup coconut sugar (substitute brown sugar)
-
1 Tbsp cornstarch
-
Zest of 2 limes
-
3 eggs
- 3/4 cup fresh lime juice
-
1 tsp pure vanilla extract
- 1/2 cup unsweetened shredded coconut, toasted
I made my crust from graham cracker crumbs, but I also really like Kristy’s almond crust at Eat, Play, Love.
Preheat oven to 300 F.
In a large bowl, combine cream cheese, raspberries, sugar, cornstarch and lime zest, mixing until smooth. Without over beating, add eggs, lime juice and vanilla, mixing on low speed.
Pour cheesecake mixture into prepared pie crust of choice, smoothing out the surface. Add some additional lime zest over top of cake.
Bake cheesecake for 50-60 minutes or until set (cake will be firm to the touch). Turn oven off and let cake stand in oven for 30-45 minutes with the door open about 4 inches.
Meanwhile, place coconut in a dry skillet over low heat and toast until fragrant and light brown, about 5 minutes.
Remove cheesecake from oven and sprinkle with toasted or untoasted coconut, as desired, or both.
Refrigerate until cheesecake is chilled and has fully gelled.
Oh, yeah. I would definitely eat at least half of that! Dangerous!
I love raspberies and this pie is just beautiful looking with the lime shavings on it!
Oh what a great looking pie! I love Key Lime pie and this recipe just looks awesome!!
Wow- it’s so pretty! I love the strawberry-lime combination but I’ve never thought to use it in a cheesecake- brilliant!
I love key lime pie but I like our twist key lime raspberry cheese cake. I’ve always wanted to try coconut sugar, does it change the consistency in your baked goods? You are very creative with your recipes and that’s why I love following your site. Honestly, you should write a cookbook, foods that heal the soul!
I already like this cheesecake by hearing the title! Raspberry + key lime cheesecake and my favorite coconut on top?!??! I’m in….for tasting this! =) So envious you have this cheesecake (or maybe you are done eating already!!).
I’ve heard of different flavors of cheesecake.. but never have I heard of a Raspberry Key Lime Cheesecake before. Inventive, unique, and definitely worth a try to make.
That looks soo pretty in pink! and with lime i can only imagine how refreshing every bite with taste.
Beautiful cheesecake – perfect slice in the last picture. I can never get my cheesecakes to slice properly – it ends up being a question of “quick, hold the plate under the serving utensil while I drop half a slice’s worth of crumbs all over the place :p
It’s strange how one forgets – my dear grandmother used to toast coconut on a cherry cheesecake she used to make – I didn’t have it in so long – not since her death that’s for sure. I should try and recreate that wonderful dish of hers’ too! Thanks for reminding me :)
—Kelly, Can I come over?
This looks SOOOOOOOOOO good. You are such a domesticated Lady.
And I adore “graham cracker crumbs.” Oooooh, with the melted butter, of Course !!!!! xx
I love the color of this cheesecake, so pink. OK, duh, you can see that too. But it really does look great and I like that it’s lighter without calling for crazy adjustments. You know tofu or who knows what! Ha, I love tofu, just not in cheesecake.
Beautiful marriage of flavors in the cheesecake, Kelly..Love the color from raspberries- looks yum!
I’ve started using coconut sugar too in an attempt to reduce the use of processed sugars in our lives. Your right, we don’t notice and either do our guests!
I always love cheesecake, and raspberry and lime together sound great! Love the coconut on top.
I LOVE the addition of raspberries to this! I’m putting it on my list of things I have to make before the summer comes to an end. This looks so delightful. I know that my kids would go crazy for this version too. Thanks for the shout-out Kelly!
Lovely delicious cheese cake, looks fantastic.
I love the pretty pink color contrasting with the lime zest! This would be perfect for a ladies luncheon I’m planning.
It’s definitely true that if you eat sickeningly sweet things all the time, you start to need sweeter and sweeter foods than if you mostly eat natural sugars. I’m sure this cheesecake is just super delicious! I love that there’s fruit and citrus added to the mix!
This cheesecake looks so pretty…I like the combination of lime and berries.
Cheescake is one of thsoe cakes ..that you can make your own..add,deduct think of new ways.I love it creamy and with fruit:)
I’m not a fan of cheesecake either so I’m going to have to try this one if it converted you! I love that you adapted the recipe and lighted up the sugar. I think we are a little sugar happy and recipe could do without so much. Sometimes :)
this looks beautiful and delicious!! love the flavors together. :D i am hosting a cake bloghop this saturday. totally link this recipe up so that others can see it too!
This really does look delicious! I like the pink color.
Num, num, num! Love your adaptation of this. Looks fabulous {and beautiful}!
Kelly, this is the most original cheesecake I have ever seen (and what’s more it looks scrumptious). I am always happy to see I am not the only one who tries to reduce sugar or substitute it with other sweet natural products. I have recently started to use agave syrup and find it excellent (although it is liquid, so not possible to put it everywhere). Apparently it’s much healthier than sugar.
I have never combined raspberries with coconut, but I love the idea.