Blueberry & lime cheesecake

Blueberry & lime cheesecake

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(13 ratings)

Ready in 45 mins, plus 1 hour cooling and chilling

More effort

Serves 8
A smart and deliciously creamy dessert

Nutrition and extra info

Nutrition: per serving

  • kcal689
  • 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

    Butter

    butt-err

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

  • 500g blueberries
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

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

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 x 250g tubs Quark
    Quark

    Quark

    kwark

    This is a soft, smooth curd cheese with a refreshingly light acidity. It ranges from low-fat…

  • 284ml carton double cream
  • 284ml carton soured cream
  • 4 tsp powdered gelatine
    Gelatine

    Gelatine

    jell-ah-teen

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

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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kristinita
13th Jun, 2016
5.05
This is the first time that I post a comment, but I had to, because this cake is simply amazing! I changed the Quark for Philadelphia cheese, otherwise I followed the recipe. It is so creamy and light, and the taste is fantastic!
chellym
30th Sep, 2013
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
lolo07
2nd Sep, 2013
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
31st Aug, 2013
5.05
This is a wonderful summer cheesecake, very easy and amazing with fresh wild blueberries, if you can get your hands on those...
adetka
14th Jul, 2012
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
14th Apr, 2012
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
11th Mar, 2012
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
27th Dec, 2011
5.05
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
1st Aug, 2011
5.05
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
divadesfeuers
5th Jan, 2011
5.05
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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valerie86
12th Mar, 2014
Has anyone made this ahead and frozen??
goodfoodteam's picture
goodfoodteam
24th Mar, 2014
Hi there. For best results we would not advise freezing this cheesecake
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