Name: Iced blueberry & lime cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: British
Ingredients: 3 limes; 50g caster sugar; 250g blueberries; 3 egg whites; 140g icing sugar; 250g tub mascarpone; ½ tsp vanilla extract; 300ml tub double cream; 250g box soft amaretti biscuits; 50g butter

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Iced blueberry & lime cheesecake

Iced blueberry & lime cheesecake

Mary Cadogan

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Serves 12

Easy

Prep: 30 mins

Plus freezing

A star rating of 4.3 out of 5.9 ratingsRate

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This make-ahead frozen cheesecake is dinner party perfection

Freezable

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Ingredients

Nutrition

Units:

MetricUS

3 limes
50g caster sugar
250g blueberries

For the cheesecake

3 egg whites
140g icing sugar
250g tub mascarpone
½ tsp vanilla extract
300ml tub double cream

For the base

250g box soft amaretti biscuits
50g butter

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Nutrition: per serving

kcal407
fat28g
saturates16g
carbs37g
sugars26g
fibre1g
protein3g
salt0.38g

low

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.
step 5

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.

Recipe from Good Food magazine, July 2011

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A star rating of 4.3 out of 5.9 ratings

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