Blueberry Key Lime Cheesecake

By junerodgers

Shortbread cookies serve as the crust for this zippy version with lime zest, lime juice, sour cream and sweetened fresh blueberries

Ingredients

• Recipe Ingredients
• Crust
• 10 shortbread cookies (we used Keebler Sandies Simply Shortbread)
• 1 Tbsp unsalted butter, softened
• Filling
• 3 bricks (8 oz each) cream cheese, softened
• 1 cup sugar
• 1/2 cup sour cream, at room temperature
• 3 large eggs, at room temperature
• 1 Tbsp grated lime zest
• 1/3 cup fresh lime juice
• 1 tsp vanilla extract
• 1 drop liquid green food color (optional)
• Blueberry Topping
• 1/4 cup sugar
• 1 1/2 tsp cornstarch
• 3 Tbsp water
• 3 cups blueberries
• 1 Tbsp lime juice

Details

Servings 12

Preparation

Step 1

1. Heat oven to 325°F. Spray an 8 x 3-in. springform pan with nonstick spray.

2. Crust: Process cookies in food processor to make fine crumbs. Add butter; pulse to blend. Press onto bottom of prepared pan. Bake 10 minutes or until set. Cool on wire rack.

3. Filling: In large bowl, combine cream cheese, sugar and sour cream. Beat with an electric mixer on medium speed 2 minutes until smooth, scraping down sides of bowl and beater once or twice. Beat in eggs, 1 at a time, until blended. Beat in remaining ingredients just until smooth and creamy; pour over crust.

4. Bake 60 minutes or until cake is almost set and center still jiggles slightly when touched. Remove to a rack; cut around outside edge of cake to loosen from sides. Cool on rack 3 hours (cake will sink as it cools). Cover and refrigerate up to several days.

5. Topping: In small saucepan, mix sugar, cornstarch and water until blended. Add 1 cup blueberries; mash berries well with a potato masher. Cook over medium-high heat until mixture comes to a full boil. Boil 1 minute, stirring constantly, until slightly thickened. Stir in lime juice and another 1/2 cup blueberries. Spread on top of cheesecake; top cheesecake with remaining 1 1/2 cups blueberries. Refrigerate until serving.