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Blueberry & lime cheesecake

Blueberry & lime cheesecake

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(12 ratings)

Ready in 45 mins, plus 1 hour cooling and chilling

Moderately easy

Serves 8
A smart and deliciously creamy dessert

Nutrition and extra info

Nutrition per serving

  • kcalories689
  • fat44g
  • saturates26g
  • carbs63g
  • sugars37g
  • fibre1g
  • protein16g
  • salt0.75g
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Ingredients

  • 300g Hob Nobs (try the Caramel and Nut flavour)
  • 100g butter, melted

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 500g blueberries
  • 225g golden caster sugar
  • grated zest and juice 2 limes

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 x 250g tubs Quark
  • 284ml carton double cream
  • 284ml carton soured cream
  • 4 tsp powdered gelatine

    Gelatine

    jell-ah-teen

    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

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Method

  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.

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Comments, questions and tips

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Comments (17)

chellym's picture

I made this on Friday night and left in the fridge overnight to take to a friend's house. It is absolutely delicious! I did add extra lime as I prefer the flavor and just used frozen blueberries. I also changed the base to ginger biscuits which added an extra level of amazing taste!!!

lolo07's picture

This is an amazing cheesecake and easy to make as well. Did it for a birthday party and it went down very well. Followed other reviewers tips to double the base that worked really well, otherwise it would have been very soggy. Apart from that followed the recipe and it came out well.

krisje's picture
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This is a wonderful summer cheesecake, very easy and amazing with fresh wild blueberries, if you can get your hands on those...

adetka's picture

I am so dissapointed by this receipe!!! Right at the start, although it's still in the fridge!!! Why does it state cooking time 45 min plus 1 hour for chilling when at the end (the very end) you say it needs at least 4hours chilling???
Now I need to get a ready made cake for my guests tonight as 4 hours is definitely too long now...
Dissapointed.

gray1965's picture

Made this twice now and both times if I hadn't licked the spoon as I went along, wouldn't have got a taste of it :) It's brilliant

ashvestergaard's picture

great tasting cheesecake. I left it in the fridge overnight to set and it wasn't long enough. When I put the blueberries and syrup on there was a bit of a land slide round the edges. Think I'll put more gelatine in next time or leave it alot longer. Will definitely make it again and try different fruits.

jacqdav's picture
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Delicious and easy to make! I really love the fact that the cheesecake itself is more on the tart side, but if you like it sweeter you can pour more blueberry syrup on your piece. Great for all tastes.

bettsrod's picture
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I will keep making it again and again, tried it 5 times. It was delicious. All loved it! This time, I will make it specially for my husband and son!

divadesfeuers's picture
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This was an absolutely delicious cake. I substituted the dairy ingredients with lacto-free products. Since there is neither sour nor double cream as lacto-free product available in Germany I went for "Topfen" (which is a really strong, fatty curd) and cream. It really did work out, it set and had a really nice texture.

claireashforth's picture
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Used half quark, half medium fat cream cheese. End result tasted fine but didn't really have any wow factor. Unlikely to make again.

dhania's picture
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Scaled this down to a 20 cm springform tin, using 500 g quark and 250 g mascarpone - terrific summer cake.

carolinexbx's picture
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This was yummy - really liked the tangy lime. Went down well with my guests too.

katie_rose's picture
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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.

sprocket's picture
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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!

john_carly's picture
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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.

carolinegraceb's picture

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

elaines's picture
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Looks and tastes amazing

Questions (2)

valerie86's picture

Has anyone made this ahead and frozen??

goodfoodteam's picture

Hi there. For best results we would not advise freezing this cheesecake

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