Iced blueberry & lime cheesecake

Iced blueberry & lime cheesecake

This make-ahead frozen cheesecake is dinner party perfection

Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Preparation time

Prep 30 mins

plus freezing
Freezable

Method

  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.
  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.
  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.
  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.
  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.

PER SERVING

407 kcalories, protein 3.0g, carbohydrate 37.0g, fat 28.0 g, saturated fat 16.0g, fibre 1.0g, sugar 26.0g, salt 0.38 g

Recipe from Good Food magazine, July 2011.

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Latest comments and suggestions

  • Binder photo Jan Reid

    03 July 2011

    Jan Reid rated and commented on this recipe

    5 stars

    This is absolutely gorgeous. A great make ahead recipe because you freeze it, and if you manage to have any leftovers you can re-freeze, brilliant. This really is delicious and well worth making and it makes lots. The lime and the blue berry work well together. Definitely a recipe I will make again, can't praise it enough. Makes easily enough for 12 but I made it for 6 with the idea of saving the rest, it didn't last that long though!

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  • Binder photo Angie cooks

    28 July 2011

    Angie cooks rated and commented on this recipe

    5 stars

    This cheesecake was fantastic - the flavours were really good together, surprisingly we had leftovers now cut in portions and re-frozen for a handy pudding (or greedy snack!!).

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  • Binder photo ella-bellabaker

    02 August 2011

    ella-bellabaker rated and commented on this recipe

    5 stars

    Amazing!! Best cheesecake I've ever had! We made it for a summer dinner party and it went down really well. You must try it! It tastes sooo good! Makes a great summer treat. I'll definetly be making it again!

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  • Binder photo Delia, I 'ain't!

    25 August 2011

    Delia, I 'ain't! commented on this recipe

    You MUST try this! It tastes exquisite! I'm no cook, so considered the recipe to be labour-intensive so I saved it for a special occasion. Required endless bowls so spent most of the time washing up BUT the hard work was fantastically rewarded in the most beautiful dessert! Definitely one for the 'Special Occasion' binder!

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  • Binder photo rebekah

    21 March 2012

    rebekah rated and commented on this recipe

    5 stars

    This was beautiful! have made it twice now and will definately be making it again!

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  • Binder photo spoonie-food

    20 June 2012

    spoonie-food commented on this recipe

    This is delicious and looks really wonderful too. You end up with something that looks just like the picture.. which I don't think always happens!

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  • Binder photo bess2001

    20 August 2012

    bess2001 rated and commented on this recipe

    5 stars

    i made this 3 weeks ago - absolutely delicious !!! It looks just like the picture and It went down a treat - even my 15 yr old stepson loved this - he can be a bit fussy at times - gave some away to my neice- and still have some left in freezer !!!! Will definately make again - I try to make a different dessert every week from the site - and have never had a failure yet- i just follow the instructions and everything turns out as it should. Well done Good Food , im soo glad i found this site - and so are all my family - they eagerly await every sunday to see what i am baking/ making next

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  • Binder photo Tufftey

    22 November 2012

    Tufftey rated and commented on this recipe

    4 stars

    I made this a couple of weeks ago and took it out of the freezer for a supper party. I will make it again but I found there wasn't enough butter to bind the biscuit base together so it was crumbly, next time I will go with my instincts and add more if needed. I don't know if its me but I find the iced or semi fredo type of pud aren't one thing or another and although this was taken out of the freezer a good hour before it was served it still felt 'frozen ' in places, I preferred the left overs the following day when it was soft and i also thought the lime and blueberry flavours were more intense so will allow it to thaw properly next time. Good pud to make ahead and keep for unexpected guests and it does serve a lot so ideal for parties and large family gatherings. I made it in a silicon square cake 'tin' and it was easy to remove and turn out straight from the freezer.

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Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Preparation time

Prep 30 mins

plus freezing
Freezable

Ingredients

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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PER SERVING

407 kcalories, protein 3.0g, carbohydrate 37.0g, fat 28.0 g, saturated fat 16.0g, fibre 1.0g, sugar 26.0g, salt 0.38 g

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