Blueberry & lime cheesecake

Blueberry & lime cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(16 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

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

    Butter

    butt-err

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

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
claireashforth
16th Nov, 2010
3.05
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
7th Aug, 2010
4.05
Scaled this down to a 20 cm springform tin, using 500 g quark and 250 g mascarpone - terrific summer cake.
Susan Barker's picture
Susan Barker
31st Dec, 2019
Is this instead of the two creams? there is no mascarpone mentioned in the original recipe.
carolinexbx
10th Dec, 2009
5.05
This was yummy - really liked the tangy lime. Went down well with my guests too.
katie_rose
1st Mar, 2009
4.05
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
29th Jun, 2008
5.05
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
10th Jun, 2008
5.05
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
25th Feb, 2008
I have made this for parties at home, I didnt use the Quark but substituted cream cheese. My friends were very impressed!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?