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Blueberry Lime Cheesecake

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Serves ten to twelve.

  • by from Fine Cooking
    Issue 104

Deep purple blueberry purée and lime zest give this creamy cheesecake a surprisingly fresh flavor, perfect for a summer party. It's topped with a pile of glazed fresh blueberries.

  • 8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
  • 3 Tbs. granulated sugar
  • 7 Tbs. unsalted butter, melted
  • 3 8-oz. packages cream cheese, at room temperature
  • 1-1/4 cups blueberry purée
  • 2 Tbs. all-purpose flour
  • Table salt
  • 1-1/4 cups granulated sugar
  • 2 Tbs. finely grated lime zest
  • 1 Tbs. pure vanilla extract
  • 4 large eggs, at room temperature
  • 4 cups fresh blueberries
  • 1/4 cup seedless raspberry or red currant jam 

Position a rack in the center of the oven and heat the oven to 375°F.

In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

In a stand mixer fitted with the paddle attachment, beat the cream cheese, blueberry purée, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

Add the lime zest and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Arrange the blueberries on top of the cake. To glaze the berries, heat the jam in a small saucepan with 1 Tbs. water, stirring frequently, until melted and smooth; strain. Brush the blueberries with the melted jam mixture.

To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Make Ahead Tips

To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.

Photo: Thomas Allen

I made this at the request of a young man who had done a favor for me. The 4 stars are because I did not actually get to taste it, but it got rave reviews from those who did. I do not currently have a food processor or blender, so I communicated with Abby re: alternatives to pureeing - suggestion: potato masher or fork to mash. This worked very well, but I had small flecks of blue skin in a cream colored base. It may have been due to the blueberries I had access to - very green inside, but definitely ripe - or the mashing process. Also, I made a shortbread crust as vanilla wafers were not available. I have been requested to make it again sometime.

Delicious! Perfect amount of lime to compliment the blueberries. Served this to a group of friends and they all loved it - even those who don't care for blueberries.

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