Blueberry & lime cheesecake

Blueberry & lime cheesecake

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(19 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


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



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 500g blueberries



    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



    The same shape, but smaller than…

  • 2 x 250g tubs quark



    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



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


  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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Ruth Daniels's picture
Ruth Daniels
10th Apr, 2020
I've made this cheesecake today and am impressed by the light and fresh taste of the mixture. Unfortunately, using the recipe as written, I am not overjoyed by the texture of the cheesecake as it doesn't really have the taste or mouthfeel of cheesecake. I think this is mainly due to the quark used in the recipe. This cheesecake is more like tasty yogurt on top of a biscuit base.
Lily Rees's picture
Lily Rees
4th Jun, 2019
I’ve tried this recipe twice now. The first went quite poorly because I waited around 5 hours for it to set before pouring the berries on top. Obviously, this wasn’t long enough because the upper layer immediately started to crack and fall apart. It tasted good though. For the second time around, I didn’t have access to more quark so I used a combination of Greek yoghurt and soft cheese, and ensured that the double cream I used was extra thick, to account for the runniness of the yoghurt. I made it at around 1pm and left it to set in the fridge overnight. Also, as my brother-in-law doesn’t like the texture of blueberries, for the topping, I cooked the berries for a bit longer, before straining the skins and reducing the liquid into a sort of glaze, which I poured on top. I think this looked rather good! Just wish I could get some edible flowers to top it off. But overall, a great recipe, and I plan to do many more cheesecakes from now on!
10th Jun, 2018
I made this as the recipe states. Next time I will add the juice of another lime and put half the blueberries in the cake and save half for the top. If serving at a dinner party I think it would be better just to place the berries - no juice - on the cake. Then they could be arranged rather than be falling off the edges. The juice could be served separately for those with a sweet tooth. I My cheesecake was in the fridge overnight and was perfectly set.
13th Jun, 2016
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!
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
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.
31st Aug, 2013
This is a wonderful summer cheesecake, very easy and amazing with fresh wild blueberries, if you can get your hands on those...
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.
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
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.


Alberto Calvo Mir's picture
Alberto Calvo Mir
14th May, 2019
Can I swap lime for lemon? Thank you.
goodfoodteam's picture
15th May, 2019
Thanks for your question. We haven't tried this but don't see why not. You get more juice and zest from a lemon so we'd suggest just using one.
Glovers5's picture
4th Feb, 2019
If I want to use gelatine leaf instead of powder does anybody know how many I would need please?
goodfoodteam's picture
5th Feb, 2019
Thanks for your question. We don't recommend using leaf gelatine in this recipe as it will be tricky with the small volume of water used.
3rd Apr, 2017
why are some people changing so many ingredients on the recipe and then give them 5 star? .... in that case right your own recipe and post it...very annoying...
12th Mar, 2014
Has anyone made this ahead and frozen??
goodfoodteam's picture
24th Mar, 2014
Hi there. For best results we would not advise freezing this cheesecake
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