Best Blueberry Lime Cheesecake Recipes

BLUEBERRY, LIME & ROSE WATER CHEESECAKE WITH ALMOND CRUST

Steps:

• Crust:.
• Preheat oven to 350°F.
• In a bowl, mix graham cracker crumbs, ground almonds, sugar, spices and butter. Press mixture into bottom and only 1/2- to 1-inch up sides of a 9-inch spring form pan, packing it tightly and evenly.
• Bake until golden brown, about 8-12 minutes. Remove from the oven and allow to cool.
• Cheesecake:.
• In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth, about 2 minutes. Blend in the eggs and vanilla to a creamy consistency. Pour into the cooled crust.
• Bake at 350°F for 25-30 minutes, just until the outer edges begin to puff only slightly. The center will not appear set. The cheesecake will continue to cook after it is out of the oven. (You know you over-baked the cheesecake if it has a grainy texture after chilling. It should be completely smooth and creamy.).
• Remove from the oven and let cool for at least 30 minutes.
• Blueberry, Lime and Rose Water Topping:.
• In a large saucepan, combine the blueberries, sugar, lime zest, lime juice and cornstarch, and mix well.
• Bring to a full simmer to activate the cornstarch. When the liquid turns glossy, remove from the heat. Stir in rose water. Cool for 10-15 minutes.
• Top the cooled cheesecake evenly with the sauce, let cool thoroughly.
• Cover and refrigerate for at least 6 hours or overnight.

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 KEY LIME CHEESECAKE BARS

Steps:

• Place a baking sheet on the very bottom rack of the oven. Fill halfway with water. Preheat the oven to 325 degrees. Line a 9x13 pan with foil and spray with non-stick spray.
• Place the cookies, cream included, in a food processor and pulse until they become crumbs. Stir together the crumbs and melted butter. Press evenly into the bottom of the prepared pan. Beat the cream cheese until creamy. Add the sugar and sour cream and beat again until smooth.
• Add the key lime juice, zest, and flour and beat again until mixed in thoroughly. Add the eggs, one at a time, and beat gently after each one. Do not over beat but make sure the eggs are mixed in. Add green food coloring to the cheesecake mixture, if desired.
• Spread the cheesecake batter evenly over the crust in the pan. Drop 1 cup of the blueberry pie filling randomly over the top of the cheesecake. Use a butter knife to gently swirl the pie filling into the cheesecake. Do not let the knife go through to the crust. Place the pan on the oven rack right above the tray of water. Bake for 45-48 minutes. Remove immediately and place on a wire rack for one hour, and then place in the refrigerator until completely chilled. Cut into 24 squares and serve with Cool Whip, the remaining pie filling, and key lime wedges.

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.