Blueberry & lime cheesecake

Blueberry & lime cheesecake

A smart and deliciously creamy dessert

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Total time

Ready in 45 mins, plus 1 hour cooling and chilling

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.
Try

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, sugar 37g, salt 0.75 g

Recipe from Good Food magazine, August 2004.

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Latest comments and suggestions

  • Binder photo Elaine

    29 December 2007

    Elaine rated and commented on this recipe

    4 stars

    Looks and tastes amazing

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  • Binder photo 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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  • Binder photo Carly

    10 June 2008

    Carly rated and commented on this recipe

    5 stars

    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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  • Binder photo Recipes

    29 June 2008

    Recipes rated and commented on this recipe

    5 stars

    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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  • Binder photo Katie

    01 March 2009

    Katie rated and commented on this recipe

    4 stars

    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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  • Binder photo Carolinexbx

    10 December 2009

    Carolinexbx rated and commented on this recipe

    5 stars

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

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  • Binder photo foodfreak

    07 August 2010

    foodfreak rated and commented on this recipe

    4 stars

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

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  • Binder photo Claire100

    16 November 2010

    Claire100 rated and commented on this recipe

    3 stars

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

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  • Binder photo Michi

    05 January 2011

    Michi rated and commented on this recipe

    5 stars

    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.

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  • Binder photo betts

    01 August 2011

    betts rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Dessie

    16 November 2011

    Dessie rated this recipe

    5 stars

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  • Binder photo jacqdav

    27 December 2011

    jacqdav rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Ash

    11 March 2012

    Ash commented on this recipe

    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.

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  • Binder photo gray1965

    14 April 2012

    gray1965 commented on this recipe

    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

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  • Binder photo aga

    14 July 2012

    aga commented on this recipe

    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.

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Total time

Ready in 45 mins, plus 1 hour cooling and chilling

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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Per serving

689 kcalories, protein 16g, carbohydrate 63g, fat 44 g, saturated fat 26g, fibre 1g, sugar 37g, salt 0.75 g

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