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Prep Time: Cook Time: Total Time:
Blueberry Key Lime Cheesecake
Crust:
10 shortbread cookies
1 tbsp. unsalted butter, softened
Filling:
3 8 oz. pkgs. cream cheese, softened
1 cup sugar
1/2 cup sour cream, at room temperature
3 large eggs, at room temperature
1 tbsp. grated lime zest
1/3 cup fresh lime juice
1 tsp. vanilla extract
1 drop liquid green food color, optional
Blueberry Topping:
1/4 cup sugar
1 1/2 tsps. cornstarch
3 tbsps. water
3 cups blueberries
1 tbsp. lime juice
Heat oven to 325 degrees. Spray an 8 x 3 inch springform pan with nonstick spray.
Crust: Process cookies in food processor to make fine crumbs. Add butter and pulse to blend. Press onto bottom of prepared pan. Bake 10 minutes or until set. Cool on wire rack.
Filling: In large bowl, combine cream cheese, sugar and sour cream. Beat with an electric mixer on medium speed 2 minutes until smooth, scraping down sides of bowl and beater once or twice. Beat in eggs, 1 at a time, until blended. Beat in remaining ingredients just until smooth and creamy; pour over crust.
Bake 60 minutes or until cake is almost set and center still jiggles slightly when touched. Remove to a rack and cut around outside edge of cake to loosen from sides. Cool on rack 3 hours, cake will sink as it cools. Cover and refrigerate up to several days.
Topping: In small saucepan, mix sugar, cornstarch and water until blended. Add 1 cup blueberries and mash berries well with a potato masher.
Cook over medium-high heat until mixture comes to a full boil. Boil 1 minute, stirring constantly, until slightly thickened. Stir in lime juice and another 1/2 cup blueberries.
Spread on top of cheesecake; top cheesecake with remaining 1 1/2 cups blueberries. Refrigerate until serving.
Serves 10 to 12.
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Blueberry Key Lime Cheesecake
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Category: Recipes
Prep Time: Cook Time: Total Time:
Blueberry Key Lime Cheesecake
Crust:
10 shortbread cookies
1 tbsp. unsalted butter, softened
Filling:
3 8 oz. pkgs. cream cheese, softened
1 cup sugar
1/2 cup sour cream, at room temperature
3 large eggs, at room temperature
1 tbsp. grated lime zest
1/3 cup fresh lime juice
1 tsp. vanilla extract
1 drop liquid green food color, optional
Blueberry Topping:
1/4 cup sugar
1 1/2 tsps. cornstarch
3 tbsps. water
3 cups blueberries
1 tbsp. lime juice
Heat oven to 325 degrees. Spray an 8 x 3 inch springform pan with nonstick spray.
Crust: Process cookies in food processor to make fine crumbs. Add butter and pulse to blend. Press onto bottom of prepared pan. Bake 10 minutes or until set. Cool on wire rack.
Filling: In large bowl, combine cream cheese, sugar and sour cream. Beat with an electric mixer on medium speed 2 minutes until smooth, scraping down sides of bowl and beater once or twice. Beat in eggs, 1 at a time, until blended. Beat in remaining ingredients just until smooth and creamy; pour over crust.
Bake 60 minutes or until cake is almost set and center still jiggles slightly when touched. Remove to a rack and cut around outside edge of cake to loosen from sides. Cool on rack 3 hours, cake will sink as it cools. Cover and refrigerate up to several days.
Topping: In small saucepan, mix sugar, cornstarch and water until blended. Add 1 cup blueberries and mash berries well with a potato masher.
Cook over medium-high heat until mixture comes to a full boil. Boil 1 minute, stirring constantly, until slightly thickened. Stir in lime juice and another 1/2 cup blueberries.
Spread on top of cheesecake; top cheesecake with remaining 1 1/2 cups blueberries. Refrigerate until serving.
Serves 10 to 12.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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