How to make it

  • CRUST.
  • Mix crumbs and butter together and lightly press into 9 inch square baking dish. Refrigerate while making filling.
  • Beat cream cheese, marshmallow crème, lime juice, and vanilla with electric mixer until light and fluffy. Gently fold in fresh raspberries and spoon filling over crust.
  • Combine the sugar and water in a medium heavy pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Add the raspberries and cook, stirring occasionally, until the syrup thickens and reduces by 3/4 in volume, about 5 minutes.
  • Use a flexible rubber spatula to push the raspberries through a fine mesh strainer. Press down to extract as much juice as possible. Continue to press until all that remains is seeds.
  • Stir in lime juice to taste and cool.
  • Spoon the coulis in a plastic bag. Snip small corner of plastic bag and drizzle the coulis over the raspberry cheesecake filling in a zig zag pattern. For a decorative effect, run a knife through coulis, in opposite directions.
  • Any leftover coulis can be refrigerated in an airtight container for up to 3 days.
  • Cover and refrigerate at least 4 hours, but preferably overnight.

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