Blueberry Cheesecake With Hint Of Lime
Recipe: #22427
January 09, 2016
Categories: Desserts, Cakes, Cheese, Blueberry, Baby Shower, Christmas, Fathers Day, July 4th, Labor Day, Mothers Day, Potluck, Thanksgiving, Oven Bake, Vegetarian, Cheesecake, Cream Cheese, more
"This is a very dense, creamy, and not overly sweet cheesecake. The method is based on the method in I Love Cheesecake by Mary Crownover. I was extremely skeptical of this baking method at first, but it works perfectly. You do not need a water bath, but you may want to wrap or line the bottom of the pan anyway, as I found some of the butter from the crust did leak out. It is very important not to overbeat after adding the eggs, as this can cause circular cracks. This cheesecake freezes beautifully. Time includes cooling time but not overnight chilling time."
Original is 12-16 servings
Ingredients
- FOR CRUST
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- FOR FILLING
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- FOR TOPPING
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Nutritional
- Serving Size: 1 (183.8 g)
- Calories 472.9
- Total Fat - 31 g
- Saturated Fat - 17 g
- Cholesterol - 132 mg
- Sodium - 421.8 mg
- Total Carbohydrate - 44.7 g
- Dietary Fiber - 1.9 g
- Sugars - 25.2 g
- Protein - 8.7 g
- Calcium - 123.7 mg
- Iron - 1.5 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Combine cookie crumbs, butter and sugar and mix well.
Step 3
Press into the bottom of a lightly greased 9" springform pan.
Step 4
Beat cream cheese, sugar and cornstarch together until light and creamy.
Step 5
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.
Step 6
Mix in lime zest and vanilla extract.
Step 7
Fold in blueberries. Mixture will be thick.
Step 8
Spoon or pour filling into crust.
Step 9
Bake 15 minutes.
Step 10
Reduce oven temperature to 200°F.
Step 11
Continue to bake for 2 hours, or until filling is firm but still slightly jiggly in center.
Step 12
Remove from oven and turn oven off.
Step 13
Carefully run a knife around the inside edge of the pan.
Step 14
Return to oven and let cool for 2 hours.
Step 15
This is best if refrigerated overnight at this point to let the flavors blend.
Step 16
Combine preserves, cornstarch and lime juice in a small saucepan.
Step 17
Cook over low heat until bubbly and thickened, 7-10 minutes.
Step 18
Let cool slightly and spread over top of cheesecake.
Step 19
Chill at least one hour before serving.
Tips
- 9" springform pan
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