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Blueberry Lime Cheesecake

Blueberry Lime Cheesecake. A delicious flavour combination in a creamy, indulgent cheesecake with a little something deliciously different about the crust.
Course Dessert
Cuisine North American
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 16 Servings
Calories 365 kcal
Author Barry C. Parsons

Ingredients

FOR THE DIGESTIVE BISCUIT CRUST

  • 1 1/2 cups digestive biscuit crumbs (see instrucions
  • 1/3 cup melted butter
  • 2 tbsp sugar

FOR THE CHEESECAKE LAYER

  • 3 cups cream cheese (3 eight ounce blocks)
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup whipping cream
  • zest of 2 limes finely minced

FOR THE BLUEBERRY COMPOTE

  • 2 cups blueberries fresh or frozen
  • ½ cup sugar
  • 1 tsp finely grated lime zest
  • 1 rounded tablespoon corn starch
  • ¼ cup water

Instructions

To prepare the digestive biscuit crumb crust

  1. I use a food processor to finely crush the digestive biscuits but you could easily use a plastic bag and roll over the biscuits with a rolling pin until they are finely crushed.
  2. Grease the bottom of a 9 inch springform pan or better, line it with parchment paper.
  3. Mix together the digestive biscuit crumbs, melted butter, and 2 tbsp sugar until well combined.
  4. Press into the bottom of the greased or parchment lined springform pan.

To prepare the cheesecake batter

  1. Cream together the cream cheese and sugar.
  2. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla extract.
  3. Pour in the whipping cream (straight from the carton, unwhipped) and blend together until smooth.
  4. Fold in the lime zest thoroughly.
  5. Pour over the prepared base and bake in a bain marie at 300 degrees F for about 1 hour and 15 minutes. The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the centre at this point. (If you do not want to use the bain marie method, simply wrap the outside of the sringform pan with two layers of aluminum foil to buffer the heat.)
  6. Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature for an hour or so before cooling it completely for a few hours or overnight in the fridge.

To prepare the Blueberry lime compote topping

  1. Bring the berries, lime zest and sugar to a very gentle boil.
  2. Mix the corn starch with the water and add slowly to the boiling berry mixture stirring constantly.
  3. Boil gently for 1 additional minute stirring constantly.
  4. Cool and pour over the cooled flan. Refrigerate for 2 - 3 hours before serving.
  5. If you like, you can garnish with whipped cream and grated lime zest before serving.

Recipe Notes

A word about baking a cheesecake in a bain marie. A bain marie is simply a water bath that buffers the direct heat from the sides and bottom of the baking pan to more evenly bake the cheesecake from the sides to the center.

I bake my cheesecakes in a 9 or 10 inch spring form pan that has the bottom and sides wrapped in multiple layers of wide heavy duty aluminum foil which forms a sort of boat that the cheesecake pan sits in. The roll of aluminum foil that I use is about 16 inches wide. 

I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake. The aluminum foil wrapped pan is then placed inside a larger baking pan; I use a 12 inch cake pan. Boiling water is then poured into the larger pan filling it from 1/2 to 2/3 of the way to the top.

I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splash water onto the cheesecake or inside the aluminum foil. I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe.

Even if you choose not to use the bain marie method, wrapping the spring form pan with a few layers of foil, really helps to buffer the heat and help the cheesecake bake more evenly.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.