Blueberry Lime Cheesecake. A scrumptious flavour mixture in a creamy, indulgent cheesecake with a bit one thing deliciously completely different concerning the crust.
Blueberry Lime Cheesecake
This blueberry lime cheesecake was impressed by a just lately profitable jam experiment right here on Rock Recipes. I simply liked the attractive lime citrus flavour that complimented the blueberries so properly in what has develop into a brand new household favorite on morning toast.
For the jam, I figured if lemon labored properly, why not lime? When the chance arose to check some low sugar pectin, I jumped on the likelihood to provide it a shot. I actually assume y0u ought to too, so you’ll want 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My Outdated Common Pecan Pie has been a standard must-have for me for Christmas Day, as is an annual resurrected custom for a Christmas Pudding. A very good cheesecake typically rounds out the trio and this 12 months’s alternative was this attractive Blueberry Lime Cheesecake.
A unique crust for this Blueberry Lime Cheesecake.
You’ll additionally discover one thing deliciously completely 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 is perhaps pervasive in North America, however it isn’t 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 applications over time, I do know that crushed digestive biscuits are the usual base for a cheesecake crust. I made a decision it was gone time that I attempted it.
I found that it really works extremely properly, 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 you too can get them on-line at Amazon. I’ve offered an affiliate hyperlink to the acquisition web page after the recipe.
Frozen blueberries are additionally completely effective to make use of on this recipe.
If you happen to preferred this recipe you’ll additionally wish to attempt one in all our different hottest cheesecake recipes, Coconut Cream Cheesecake!
Coconut Cream Cheesecake
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Prep Time:
half-hour
Prepare 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 one thing deliciously completely different concerning the crust.
Elements
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, contemporary 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 could possibly 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 couple of tbsp sugar till properly 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 after the other, beating properly after every addition, then beat within the vanilla extract.
- Pour within the whipping cream (straight from the carton, unwhipped) and mix collectively till clean.
- 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 to be able to be absolutely baked; the floor of the cheesecake ought to lose any shine when the cake is correctly baked. It will possibly nonetheless be barely wobbly simply on the centre at this level. (If you don’t want to make use of the bain marie technique, 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 utterly across the fringe of the pan. This may 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 utterly for a number of hours or in a single day within the fridge.
To arrange the Blueberry lime compote topping
- Deliver the berries, lime zest and sugar to a really light boil.
- Combine the corn starch with the water and add slowly to the boiling berry combination stirring continually.
- Boil gently for 1 further minute stirring continually.
- Cool and pour over the cooled flan. Refrigerate for two – 3 hours earlier than serving.
- If you happen to 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 solely a water tub that buffers the direct warmth from the edges and backside of the baking pan to extra evenly bake the cheesecake from the edges 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 huge heavy obligation aluminum foil which types a kind of boat that the cheesecake pan sits in. The roll of aluminum foil that I exploit is about 16 inches huge.
I exploit no 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 fastidiously
I discover it finest to pour the boiling water into the pan after it’s positioned on the rack within the oven as you might be 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 in case you select to not use the bain marie technique, wrapping the spring type pan with a number of layers of foil, actually helps to buffer the warmth and assist the cheesecake bake extra evenly.
The dietary data offered is mechanically calculated by third get together software program and is supposed as a tenet solely. Precise accuracy will not be assured. For recipes the place all substances is probably not used fully, akin to these with coatings on meats, or with sauces or dressings for instance, calorie & dietary values per serving will possible be considerably decrease than indicated.
Diet Data
Yield
16
Serving Measurement
1 serving
Quantity Per Serving
Energy 365Complete Fats 25gSaturated Fats 14gUnsaturated Fats 0gLdl cholesterol 108mgSodium 240mgCarbohydrates 31gSugar 25gProtein 4g
