Key Lime and Raspberry Dessert

While spending Thanksgiving with my inlaws, I was flipping through some of their Christmas magazines and discovered a dessert recipe that not only looked delicious but also looked perfect for the holidays. The Key Lime and Raspberry Dessert was such a hit at a party that I have made it three times since. It's an especially great recipe for this time of the year when so many foods are rich and cheesy. The lightness of the pie and the tartness of the raspberries create a refreshing contrast in taste to all of the heavy hors d'oeuvres. Enjoy!

Key Lime and Raspberry Dessert

Makes 1 (9-inch) dessert

Crust:

2 cups firmly packed graham cracker crumbs

1/3 cup sugar

6 tablespoons butter, melted (I found that using 8 tbsp helped the crust hold together better)

Filling:

1/4 cup cold water

1 (.25-ounce) envelope unflavored gelatin

2 (8-ounce) packages cream cheese, softened

1/3 cup Key lime juice

1/4 cup unsalted butter, softened

3 tablespoons Key lime or lime zest (it takes about one lime per tbsp)

2 cups confectioners' sugar

1 1/4 cups heavy whipping cream

2 pints fresh raspberries

1/4 cup seedless raspberry preserves, melted

Garnish: white chocolate curls, lime zest, fresh mint

1. Preheat oven to 300 degrees.

2. In a small bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press firmly on bottom and halfway up sides of a 9-inch springform pan. Bake for 8 minutes; set aside to cool.

3. In a small microwave-safe bowl, combine water and gelatin; let stand for 2 minutes. Microwave on high for 30 seconds, or until dissolved; set aside to cool slightly.

4. In a medium bowl, combine cream cheese, Key lime juice, butter, and lime zest. Beat at medium speed with an electric mixer until creamy. Gradually add confectioners' sugar, beating until combined.

5. In a separate bowl, beat cream at high speed until soft peaks form. Best in dissolved gelatin until stiff peaks form. Fold together the cream cheese mixture and the whipped cream mixture until well combined. Evenly spread cream cheese mixture over bottom of prepared crust. Cover with plastic wrap, and chill for 4 hours.

6. To serve, remove plastic wrap, and run a knife around edge of pan. Carefully unlatch ring of springform pan, and remove. Arrange raspberries on top of cream cheese mixture. Brush top of raspberries with melted raspberry preserves. Garnish with white chocolate curls and lime zest, if desired. (I use a carrot peeler on a block of white chocolate to make the curls.)

-Southern Lady magazine, Holiday 2011 edition