Photo by Stephanie Staton
- 1 cup seedless raspberry jam
- 1/2 cup rum or 1 tsp. rum extract mixed into 1/3 cup water
- 1½ cups crushed coconut cookies or vanilla wafers
- 1/2 cup toasted almonds, finely chopped
- 1/3 cup melted butter
- 1 T. sugar
Combine jam and rum in a microwave-safe bowl, and microwave 1 minute on high heat. Stir until smooth. Let cool completely before refrigerating for at least 30 minutes.
Preheat oven to 350 degrees F. Combine all ingredients in a food processor and pulse until just combined.
Press mixture onto bottom and up sides of greased 9-inch springform pan. Bake 15 minutes or until golden-brown. Keeping the springform frame intact, let crust cool on wire rack.
Fill teakettle with water and bring to boil. Keep water hot.
Stack three 11- by 11-inch sheets of heavy-duty foil and place springform pan in center. Wrap foil snugly around pan’s sides. Set foil-wrapped pan in center of large roasting pan and set aside.
In large mixing bowl, beat together cream cheese, sour cream, sugar, lime juice, lime peel and mint. Add eggs to cheese mixture, blending just until combined.
Pour half of the cheese mixture into crust. Pour half raspberry filling over mixture and swirl several times with a knife. Pour remaining cheese mixture on top. Place the roasting pan in 350 degree F oven and pour boiling water in the roasting pan until water is halfway up the sides of springform pan. Bake 1 hour and 20 minutes or until cake is set in center when gently shaken. Let cool completely on wire rack before refrigerating for at least 4 hours.
Garnish with remaining raspberry filling, raspberries, mint leaves, lime slices and lime zest.
Recipe courtesy Susan Robenson, Hot Springs, Ark.