Lime Cheesecake Chiffon Pie with Raspberry Compote. A no-bake, light textured, decadent dessert which uses a gelatin set filling on a buttery graham crumb crust and complemented with a tangy raspberry compote.
A lighter textured dessert option.
This is a terrific dessert recipe that everyone loves whenever we serve it. It can be prepared a day or two in advance as well which is the way I prefer.
Nobody wants to worry about having their dessert set when they bring it to the table. So, be sure to give it enough time to set before serving.
Frozen Raspberries make this recipe more economical without sacrificing flavour.
The tangy tart flavors of raspberry and lime play very well with each other, as I have used before in a favourite bundt cake recipe.
This gelatine based dessert makes a much lighter and refreshing end to a meal than a traditional cheesecake. It is a terrific addition to a great summer BBQ meal too
Lime Cheesecake Chiffon Pie with Raspberry Compote.
Love homemade cakes from scratch? We’ve put together a collection of the 25 Most Baked Cakes of the last 12 years on Rock Recipes. You are sure to find several to love.
Originally published May 2008. Updated May, 2020.
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Lime Cheesecake Chiffon Pie with Raspberry Compote
Lime Cheesecake Chiffon Pie with Raspberry Compote. A no-bake, light textured, decadent dessert which uses a gelatin set filling on a buttery graham crumb crust and complemented with a tangy raspberry compote.
Ingredients
For the Graham Crumb Crust
- 1 ½ cups graham crumbs
- 3 tbsp sugar
- ½ cup ground almonds
- 1/3 cup melted butter
For the Lime Cheesecake Filling
- 1 ½ envelopes gelatin powder
- 1/3 cup milk
- 3 egg yolks (save whites for next step)
- ½ cup sugar
- Pinch salt
- Juice of 3 small limes (about 3/4 cup)
- Zest of 3 small limes, very finely minced
- 1 Cup Sugar
- 1/4 cup water
- 8 ounces cream cheese (at room temperature and cut in small pieces) (1 cup)
- 1 cup whipping cream
For the Raspberry Compote
- 2 cups fresh or frozen raspberries
- ½ cup sugar
- ¼ cup cold water
- 1 tbsp corn starch
Instructions
To prepare the Graham Crumb Crust
- Mix all ingredients together and press into the bottom and sides of a 10 inch pie plate or, if you prefer, the bottom of a 9 inch springform pan. (see note below)
To prepare the Lime Cheesecake Filling
- Mix together the geletine powder and milk and set aside.
- In a double boiler, combine the egg yolks, 1/2 cup sugar, salt, lime juice and lime zest.
- Cook, stirring constantly, until the mixture reaches 170 degrees F on a candy thermometer.
- Remove from heat and stir in the softened gelatin mixture. Set aside to cool to lukewarm or near room temperature.
- In a small saucepan combine the 1 cup of sugar and 1/4 cup water.
- Bring to a boil without stirring and continue to cook until the mixture reaches 240 degrees F on a candy thermometer.
- In an electric stand mixer, beat the egg whites, cream of tartar and vanilla together to soft peaks.
- Slowly pour the hot syrup in a thin stream down the side of the mixer bowl, being careful not to pour it directly onto the beaters or whisk attachment.
- Continue beating until the mixture cools to room temperature. You can use an ice bath for the bowl to speed up this process if you like but I just let it go in my stand mixer.
- When cool slowly begin adding the cream cheese to the bowl, one piece at a time.
- Beat well after each addition until smooth. Fold the lime custard and gelatin mixture into the meringue and cream cheese mixture until well combined.
- Finally, whip the whipping cream to soft peaks.
- Fold into the filling and pour over the pie crust. Chill for 3 hours or overnight. Cut and serve with the raspberry compote on top.
To prepare the Raspberry Compote
- Bring the raspberries and sugar to a gentle boil for just a few minutes.
- Dissolve the cornstarch in the water and add to the boiling raspberries stirring constantly until thickened.
- Simmer for an additional minute, stirring constantly.
- Remove from heat and allow the compote to cool to room temperature.
Notes
Some people have a habit of baking a graham crumb crust before using it in any recipe. Some say, it helps to hold the crumbs together.
I usually find this unnecessary but I don't object to it either. If you want to, bake it at 350 degrees F for 10 minutes. Remove from oven and allow to fully cool before adding the filling.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 459Total Fat 24gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 10gCholesterol 102mgSodium 214mgCarbohydrates 59gFiber 4gSugar 45gProtein 6g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.