Blueberry Cheesecake With a Hint of Lime

Recipe by Chocolatl
READY IN: 5hrs 35mins
SERVES: 12-16




  • Preheat oven to 350°F.
  • Combine cookie crumbs, butter and sugar and mix well.
  • Press into the bottom of a lightly greased 9" springform pan.
  • Beat cream cheese, sugar and cornstarch together until light and creamy.
  • Add eggs one at a time, beating on medium speed after each addition, just until mixed. Do not overbeat. Do not beat on high speed.
  • Mix in lime zest and vanilla extract.
  • Fold in blueberries. Mixture will be thick.
  • Spoon or pour filling into crust.
  • Bake 15 minutes.
  • Reduce oven temperature to 200°F.
  • Continue to bake for 2 hours, or until filling is firm but still slightly jiggly in center.
  • Remove from oven and turn oven off.
  • Carefully run a knife around the inside edge of the pan.
  • Return to oven and let cool for 2 hours.
  • This is best if refrigerated overnight at this point to let the flavors blend.
  • Combine preserves, cornstarch and lime juice in a small saucepan.
  • Cook over low heat until bubbly and thickened, 7-10 minutes.
  • Let cool slightly and spread over top of cheesecake.
  • Chill at least one hour before serving.