Blueberry Key Lime Cheesecake
By rejadez
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
- 11 ⁄2 tsp cornstarch
- 3 Tbsp water
- 3 cups blueberries
- 1 Tbsp lime juice
Details
Preparation
Step 1
PREPARATION
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 11⁄2 cups blueberries. Refrigerate until serving.
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