Cheesecake with Ginger-Lime Candied Raspberries

Name: Cheesecake with Ginger-Lime Candied Raspberries
Yield: 6 to 8 Servings
Ingredients: Nonstick vegetable oil spray; 1 cup shortbread cookie crumbs made from 6 oz. shortbread cookies (such as Walkers), finely ground in a food processor; 2 tablespoons unsalted butter, melted; Pinch of fine sea salt; 1 teaspoon unflavored gelatin; 2/3 cup sugar; 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces, room temperature; Pinch of fine sea salt; 10 ounces cream cheese, cut into 10 pieces, room temperature; 1/4 cup crème fraîche or sour cream; 1/4 cup fresh orange juice; 1 tablespoon fresh lime juice; 1 cup heavy cream, beaten to soft peaks; 1 6-oz. container fresh raspberries; 1/4 cup sugar; 1 tablespoon minced peeled ginger; 1 tablespoon thinly sliced fresh mint leaves plus more for garnish; 1 teaspoon fresh lime juice

By Michael LaiskonisPhotography by Ditte Isager

June 6, 2012

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Recipe notes