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Blueberry Cheesecake With Hint Of Lime

Created by Chocolatll on January 9, 2016

FOR CRUST
2 cups cookie crumbs (Keebler Sandies recommended, any flavor, about 14 cookies)
3 to 4 tablespoons melted butter
1 tablespoon granulated sugar (optional)
FOR FILLING
32 ounces cream cheese (at room temperature, 4 packages, 32 ounces total)
3/4 cup granulated sugar
3 tablespoons cornstarch

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.