Blueberry Cheesecake With a Hint of Lime
- Ready In:
- 5hrs 35mins
- Ingredients:
- 13
- Serves:
-
12-16
ingredients
-
Crust
- 2 cups cookie crumbs, from Keebler Sandies, any flavor (about 14 cookies)
- 3 -4 tablespoons melted butter
- 1 tablespoon sugar (optional)
-
Filling
- 4 (8 ounce) packages cream cheese, at room temperature (32 ounces total)
- 3⁄4 cup sugar
- 3 tablespoons cornstarch
- 3 extra-large eggs, at room temperature
- 2 teaspoons grated lime zest
- 1 1⁄4 teaspoons vanilla extract
- 2 cups fresh blueberries
-
Topping
- 3⁄4 cup blueberry preserves (preferably Smuckers spreadable fruit)
- 2 teaspoons cornstarch
- 1 tablespoon fresh lime juice
directions
- 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.
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