|Lime Cheesecake Chiffon Pie with Raspberry Compote|
- 2 cups fresh or frozen raspberries
- ½ cup sugar
- ¼ cup cold water
- 1 tbsp corn starch
Bring the raspberries and sugar to a gentle boil. Dissolve the cornstarch in the water and add to the boiling raspberries stirring constantly until thickened. Simmer for an additional minute, remove from heat and allow the compote to cool to room temperature.
- 1 ½ cups graham crumbs
- 3 tbsp sugar
- ½ cup ground almonds
- 1/3 cup melted butter
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. Bake at 350 degrees F for 10 minutes. Remove from oven and allow to fully cool before adding the filing.
Mix together and set aside:
- 1 ½ envelopes gelatin powder
- 1/3 cup milk
In a double boiler, combine
- 3 egg yolks
- ½ cup sugar
- Pinch salt
- Juice of 3 small limes
- Zest of 3 small limes, very finely minced
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
- 1 cup sugar
- ¼ 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 together to soft peaks:
- 3 egg whites
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
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.
When cool slowly begin adding to the bowl:
- 8 ounces cream cheese (at room temperature and cut in small pieces)
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 to soft peaks,
- 1 cup whipping cream
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.