Blueberry Cheesecake With A Hint Of Lime Recipes

BLUEBERRY & LIME CHEESECAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line the base of a 23cm springform cake tin with baking parchment. Crush the biscuits to fine crumbs in a blender or food processor, tip into a bowl and mix in the melted butter. Press the crumbs in an even layer over the base of the tin, then bake for 10 mins until lightly browned and crisp on top. Remove and cool.
• Put one third of the blueberries into a pan with 3 tbsp water, 175g/6oz of the sugar and the zest of 1 lime. Cook for 2 mins or until the berries just start to burst. Set aside and cool. Strain the juice into a small pan, set aside, and reserve the cooked berries.
• Make the filling. Whizz the Quark and both creams with the remaining sugar, lime zest and all the lime juice until smooth. Sprinkle the gelatine over 3 tbsp cold water in a cup, leave until it looks spongy, then dissolve until clear, either in a microwave on defrost, or by standing the cup in a pan of water over a low heat. Beat a little of the creamy mixture with the gelatine then pour into the rest of the mixture, beating well to incorporate.
• Take the cooled, cooked berries and fold lightly into the creamy mixture to create a ripple effect. Spoon onto the biscuit base and chill for at least 4 hours, or until set.
• Meanwhile, cook the reserved juice for 2-3 mins until slightly syrupy. Stir in the remaining uncooked berries and leave to cool. When set, carefully remove the cake and slide onto a plate. Spoon the syrupy berries on top.

BLUEBERRY CHEESECAKE WITH A HINT OF LIME

Steps:

• Preheat oven to 350°F.
• Combine cookie crumbs, butter and sugar and mix well.
• Press into the bottom of a lightly greased 9" springform pan.
• Beat cream cheese, sugar and cornstarch together until light and creamy.
• Add eggs one at a time, beating on medium speed after each addition, just until mixed. Do not overbeat. Do not beat on high speed.
• Mix in lime zest and vanilla extract.
• Fold in blueberries. Mixture will be thick.
• Spoon or pour filling into crust.
• Bake 15 minutes.
• Reduce oven temperature to 200°F.
• Continue to bake for 2 hours, or until filling is firm but still slightly jiggly in center.
• Remove from oven and turn oven off.
• Carefully run a knife around the inside edge of the pan.
• Return to oven and let cool for 2 hours.
• This is best if refrigerated overnight at this point to let the flavors blend.
• Combine preserves, cornstarch and lime juice in a small saucepan.
• Cook over low heat until bubbly and thickened, 7-10 minutes.
• Let cool slightly and spread over top of cheesecake.
• Chill at least one hour before serving.

THE BEST BLUEBERRY CHEESECAKE

Steps:

• Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
• Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
• Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
• Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
• Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
• Note: Refrigeration time is not included.

ICED BLUEBERRY & LIME CHEESECAKE

Steps:

• Line the base and sides of a 20-22cm square cake tin with cling film. Finely grate the zest from the limes and set aside. Squeeze the juice and pour into a pan with the sugar and blueberries. Heat gently to dissolve the sugar, then simmer for 1-2 mins until the blueberries are slightly softened. Remove with a slotted spoon and put in a bowl. Boil the juice for 1-2 mins until it is slightly syrupy, then pour over the blueberries and leave to cool.
• Whisk the egg whites until stiff, then gradually whisk in the icing sugar until the meringue is stiff and marshmallow-like in texture. Beat the mascarpone in a large bowl with the lime zest and vanilla. Whip the cream until it just holds its shape, then fold into the mascarpone. Fold in the meringue using the whisk blades.
• Break up the amaretti biscuits between your fingers into a bowl to make crumbs. Melt the butter and add to the biscuit crumbs, mixing well.
• Spoon the blueberries and their juices into the base of the prepared tin. Spoon the cheesecake mixture evenly over the top, then smooth with the back of a metal spoon to level the mixture. Spoon the amaretti crumbs evenly over the top, pressing down lightly with your hands. Freeze the cheesecake for at least 4 hrs - or overnight is better. Can be frozen for up to two weeks before serving.
• To serve, transfer the cheesecake to the fridge for 30 mins. Turn out onto a flat serving plate and peel off the cling film. Serve cut into generous slices.