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
- 3/4 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.