BLUEBERRY CHEESECAKE WITH A HINT OF LIME
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.
Provided by Chocolatl
Categories Cheesecake
Time 5h35m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Combine cookie crumbs, butter and sugar and mix well.
- Press into the bottom of a lightly greased 9" springform pan.
- Beat cream cheese, sugar and cornstarch together until light and creamy.
- 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.
- Mix in lime zest and vanilla extract.
- Fold in blueberries. Mixture will be thick.
- Spoon or pour filling into crust.
- Bake 15 minutes.
- Reduce oven temperature to 200°F.
- Continue to bake for 2 hours, or until filling is firm but still slightly jiggly in center.
- Remove from oven and turn oven off.
- Carefully run a knife around the inside edge of the pan.
- Return to oven and let cool for 2 hours.
- This is best if refrigerated overnight at this point to let the flavors blend.
- Combine preserves, cornstarch and lime juice in a small saucepan.
- Cook over low heat until bubbly and thickened, 7-10 minutes.
- Let cool slightly and spread over top of cheesecake.
- Chill at least one hour before serving.
Nutrition Facts : Calories 433.4, Fat 30.2, SaturatedFat 16.9, Cholesterol 143, Sodium 295.4, Carbohydrate 35.4, Fiber 0.8, Sugar 27.2, Protein 6.5
BLUEBERRY SWIRL CHEESECAKE
The creamy, sweet texture of this baked vanilla pudding is complemented by a vibrant fruit sauce
Provided by Cassie Best
Categories Dessert
Time 1h20m
Yield Cuts into 14 bars
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
- Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
- In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.
- Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 14 bars. Will keep in the fridge for up to 5 days.
Nutrition Facts : Calories 606 calories, Fat 47 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Protein 6 grams protein, Sodium 1 milligram of sodium
ICED BLUEBERRY & LIME CHEESECAKE
This make-ahead frozen cheesecake is dinner party perfection
Provided by Mary Cadogan
Categories Dessert, Dinner, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Line the base and sides of a 20-22cm square cake tin with cling film. Finely grate the zest from the limes and set aside. Squeeze the juice and pour into a pan with the sugar and blueberries. Heat gently to dissolve the sugar, then simmer for 1-2 mins until the blueberries are slightly softened. Remove with a slotted spoon and put in a bowl. Boil the juice for 1-2 mins until it is slightly syrupy, then pour over the blueberries and leave to cool.
- Whisk the egg whites until stiff, then gradually whisk in the icing sugar until the meringue is stiff and marshmallow-like in texture. Beat the mascarpone in a large bowl with the lime zest and vanilla. Whip the cream until it just holds its shape, then fold into the mascarpone. Fold in the meringue using the whisk blades.
- Break up the amaretti biscuits between your fingers into a bowl to make crumbs. Melt the butter and add to the biscuit crumbs, mixing well.
- Spoon the blueberries and their juices into the base of the prepared tin. Spoon the cheesecake mixture evenly over the top, then smooth with the back of a metal spoon to level the mixture. Spoon the amaretti crumbs evenly over the top, pressing down lightly with your hands. Freeze the cheesecake for at least 4 hrs - or overnight is better. Can be frozen for up to two weeks before serving.
- To serve, transfer the cheesecake to the fridge for 30 mins. Turn out onto a flat serving plate and peel off the cling film. Serve cut into generous slices.
Nutrition Facts : Calories 407 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.38 milligram of sodium
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BLUEBERRY & LIME CHEESECAKE RECIPE | BBC GOOD FOOD
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- Heat oven to 180C/fan 160C/gas 4. Line the base of a 23cm springform cake tin with baking parchment. Crush the biscuits to fine crumbs in a blender or food processor, tip into a bowl and mix in the melted butter. Press the crumbs in an even layer over the base of the tin, then bake for 10 mins until lightly browned and crisp on top. Remove and cool.
- Put one third of the blueberries into a pan with 3 tbsp water, 175g/6oz of the sugar and the zest of 1 lime. Cook for 2 mins or until the berries just start to burst. Set aside and cool. Strain the juice into a small pan, set aside, and reserve the cooked berries.
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- Take the cooled, cooked berries and fold lightly into the creamy mixture to create a ripple effect. Spoon onto the biscuit base and chill for at least 4 hours, or until set.
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- Pulse ingredients in food processor until sticky crumbles form. Add a splash of water at the end if it needs help sticking. Press crust into a parchment-lined 7" springform pan.
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- Add the cookies to the bowl of a food processor and process until you reach fine crumbs. Add the melted butter and blitz to coat the crumbs.
- Line a baking tray with baking paper and add the blueberries, brown sugar, lime zest and lime juice. Use a spoon to mix and coat the blueberries in the sugar and lime. Bake for 10 minutes on 180°C / 350°F. Once cooked, allow to cool completely, then run through a sift to drain of excess liquid. You’ll use the blueberries that are strained for the middle of the cheesecake and then use the sauce to drizzle on top with the remaining blueberries.
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