Blueberry Lime Cheesecake. A scrumptious flavour mixture in a creamy, indulgent cheesecake with a bit of one thing deliciously totally different concerning the crust.
Blueberry Lime Cheesecake
This blueberry lime cheesecake was impressed by a not too long ago profitable jam experiment right here on Rock Recipes. I simply cherished the gorgeous lime citrus flavour that complimented the blueberries so nicely in what has grow to be a brand new household favorite on morning toast.
For the jam, I figured if lemon labored nicely, why not lime? When the chance arose to check some low sugar pectin, I jumped on the likelihood to present it a shot. I actually assume y0u ought to too, so remember to take a look at that low sugar model of Blueberry Lime Jam right here.
Recent blueberries.
An actual celebration dessert!
Round Christmas time, that jam went like hotcakes round right here. It appeared everybody who got here to the home left with a jar. Inevitably, I made a decision to translate the identical flavour right into a dessert for our Christmas celebration household dinner.
There are usually a number of desserts served at our household Christmas dinner. Primarily for selection, but additionally in order that we will (hopefully) have leftovers of all of them for Boxing Day and the extra few days after Christmas.
Blueberry Lime Cheesecake
My Outdated Long-established Pecan Pie has been a standard must-have for me for Christmas Day, as is an annual resurrected custom for a Christmas Pudding. An excellent cheesecake typically rounds out the trio and this yr’s selection was this beautiful Blueberry Lime Cheesecake.
A special crust for this Blueberry Lime Cheesecake.
You’ll additionally discover one thing deliciously totally different concerning the crust on this luscious Blueberry Lime Cheesecake. It’s NOT a normal graham cracker crumb crust!
Blueberry Lime Cheesecake
Graham cracker crumb crusts may be pervasive in North America, however it’s not the identical in the remainder of the world. Each week I get questions from the UK, Australia and different places asking what graham cracker crumbs are?
From watching many, many British cooking and baking packages through the years, I do know that crushed digestive biscuits are the usual base for a cheesecake crust. I made a decision it was long gone time that I attempted it.
I found that it really works extremely nicely, holds up considerably higher than graham wafer crumbs, and tastes completely scrumptious! I’ll be utilizing them once more, for certain.
Digestive biscuits are available in lots of Canadian supermarkets however it’s also possible to get them on-line at Amazon. I’ve supplied an affiliate hyperlink to the acquisition web page after the recipe.
Frozen blueberries are additionally completely positive to make use of on this recipe.
For those who favored this recipe you’ll additionally wish to attempt one among our different hottest cheesecake recipes, Coconut Cream Cheesecake!
Coconut Cream Cheesecake
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Prep Time:
half-hour
Cook dinner Time:
1 hour quarter-hour
Complete Time:
1 hour 45 minutes
Blueberry Lime Cheesecake. A scrumptious flavour mixture in a creamy, indulgent cheesecake with a bit of one thing deliciously totally different concerning the crust.
Substances
FOR THE DIGESTIVE BISCUIT CRUST
- 1 1/2 cups digestive biscuit crumbs (see instrucions
- 1/3 cup melted butter
- 2 tbsp sugar
FOR THE CHEESECAKE LAYER
- 3 cups cream cheese, (3 eight ounce blocks)
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup whipping cream
- zest of two limes finely minced
FOR THE BLUEBERRY COMPOTE
- 2 cups blueberries, recent or frozen
- ½ cup sugar
- 1 tsp finely grated lime zest
- 1 rounded tablespoon corn starch
- ¼ cup water
Directions
To arrange the digestive biscuit crumb crust
- I exploit a meals processor to finely crush the digestive biscuits however you may simply use a plastic bag and roll over the biscuits with a rolling pin till they’re finely crushed.
- Grease the underside of a 9 inch springform pan or higher, line it with parchment paper.
- Combine collectively the digestive biscuit crumbs, melted butter, and a pair of tbsp sugar till nicely mixed.
- Press into the underside of the greased or parchment lined springform pan.
To arrange the cheesecake batter
- Cream collectively the cream cheese and sugar.
- Add the eggs, one by one, beating nicely after every addition, then beat within the vanilla extract.
- Pour within the whipping cream (straight from the carton, unwhipped) and mix collectively till easy.
- Fold within the lime zest completely.
- Pour over the ready base and bake in a bain marie at 300 levels F for about 1 hour and quarter-hour. The cheesecake doesn’t should brown in any respect with a view to be totally baked; the floor of the cheesecake ought to lose any shine when the cake is correctly baked. It could nonetheless be barely wobbly simply on the centre at this level. (If you do not need to make use of the bain marie methodology, merely wrap the surface of the sringform pan with two layers of aluminum foil to buffer the warmth.)
- Take away the cake from the oven and run a pointy knife fully across the fringe of the pan. It will enable for the cheesecake to shrink because it cools and hopefully not crack (however who cares if it does? I’m by no means bothered by a crack or two within the floor) Permit the cheesecake to chill completely on a wire rack at room temperature for an hour or so earlier than cooling it fully for just a few hours or in a single day within the fridge.
To arrange the Blueberry lime compote topping
- Carry the berries, lime zest and sugar to a really mild boil.
- Combine the corn starch with the water and add slowly to the boiling berry combination stirring continuously.
- Boil gently for 1 extra minute stirring continuously.
- Cool and pour over the cooled flan. Refrigerate for two – 3 hours earlier than serving.
- For those who like, you may garnish with whipped cream and grated lime zest earlier than serving.
Notes
A phrase about baking a cheesecake in a bain marie. A bain marie is just a water bathtub that buffers the direct warmth from the perimeters and backside of the baking pan to extra evenly bake the cheesecake from the perimeters to the middle.
I bake my cheesecakes in a 9 or 10 inch spring type pan that has the underside and sides wrapped in a number of layers of vast heavy responsibility aluminum foil which varieties a type of boat that the cheesecake pan sits in. The roll of aluminum foil that I exploit is about 16 inches vast.
I exploit not less than 4 layers of foil to make it possible for no water leaks in and ruins the crust of my cheesecake. The aluminum foil wrapped pan is then positioned inside a bigger baking pan; I exploit a 12 inch cake pan. Boiling water is then poured into the bigger pan filling it from 1/2 to 2/3 of the way in which to the highest.
Pour rigorously
I discover it greatest to pour the boiling water into the pan after it’s positioned on the rack within the oven as you’re much less prone to splash water onto the cheesecake or contained in the aluminum foil. I reuse the aluminum foil for a number of future cheesecakes, including a few layers to it every time simply to be protected.
Even should you select to not use the bain marie methodology, wrapping the spring type pan with just a few layers of foil, actually helps to buffer the warmth and assist the cheesecake bake extra evenly.
The dietary info supplied is robotically calculated by third celebration software program and is supposed as a tenet solely. Precise accuracy isn’t assured. For recipes the place all components will not be used completely, comparable to these with coatings on meats, or with sauces or dressings for instance, calorie & dietary values per serving will doubtless be considerably decrease than indicated.
Vitamin Info
Yield
16
Serving Dimension
1 serving
Quantity Per Serving
Energy 365Complete Fats 25gSaturated Fats 14gUnsaturated Fats 0gLdl cholesterol 108mgSodium 240mgCarbohydrates 31gSugar 25gProtein 4g
