Blueberry & lime cheesecake

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1. 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.
2. 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.
3. Make the filling. Whizz the Quark and both creams with the remaining sugar, lime zest and all the lime juice until smooth. Sprinkle the gelatine over 3 tbsp cold water in a cup, leave until it looks spongy, then dissolve until clear, either in a microwave on defrost, or by standing the cup in a pan of water over a low heat. Beat a little of the creamy mixture with the gelatine then pour into the rest of the mixture, beating well to incorporate.
4. 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.
5. Meanwhile, cook the reserved juice for 2-3 mins until slightly syrupy. Stir in the remaining uncooked berries and leave to cool. When set, carefully remove the cake and slide onto a plate. Spoon the syrupy berries on top.

With different fruit

Instead of blueberries, try raspberries and redcurrants, or chopped strawberries.

Per serving

689 kcalories, protein 16g, carbohydrate 63g, fat 44 g, saturated fat 26g, fibre 1g, salt 0.75 g

Latest comments and suggestions

• Elaine

  29 December 2007

  Elaine rated and commented on this recipe

  

  Looks and tastes amazing

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• Carolineb

  25 February 2008

  Carolineb commented on this recipe

  I have made this for parties at home, I didnt use the Quark but substituted cream cheese. My friends were very impressed!

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• Carly

  10 June 2008

  Carly rated and commented on this recipe

  

  I have made this twice at dinner parties. I followed the recipe exactly - it looked fab and tasted amazing. I would definately make it again.

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• Recipes

  29 June 2008

  Recipes rated and commented on this recipe

  

  Made this for a friends party and it was lovely, really easy to make and looked amazing. I substituted the blueberries for redcurrants which worked just as well. Full of flavour, will definately make it again!

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• Katie

  01 March 2009

  Katie rated and commented on this recipe

  

  I substituted the blueberries for summer fruits and it tasted absolutely delicious. I will definitely make it again. However, it definately needed more than 4 hours to set, after about 24 hours in my fridge it was set, as before hand was still very wobbly and exremely difficult to cut.

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Ingredients

• 300g Hob Nobs (try the Caramel and Nut flavour)
• 100g butter , melted
• 500g blueberries
• 225g golden caster sugar
• grated zest and juice 2 limes
• 2 x 250g tubs Quark
• 284ml carton double cream
• 284ml carton soured cream
• 4 tsp powdered gelatine

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Difficulty and servings

Serves 8

Preparation and cooking times

Ingredients

• 300g Hob Nobs (try the Caramel and Nut flavour)
• 100g butter , melted
• 500g blueberries
• 225g golden caster sugar
• grated zest and juice 2 limes
• 2 x 250g tubs Quark
• 284ml carton double cream
• 284ml carton soured cream
• 4 tsp powdered gelatine

Per serving

689 kcalories, protein 16g, carbohydrate 63g, fat 44 g, saturated fat 26g, fibre 1g, salt 0.75 g

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