Blueberry & lime cheesecake

Blueberry & lime cheesecake

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(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
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  • 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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1st Aug, 2011
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
5th Jan, 2011
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.
16th Nov, 2010
Used half quark, half medium fat cream cheese. End result tasted fine but didn't really have any wow factor. Unlikely to make again.
7th Aug, 2010
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.
10th Dec, 2009
This was yummy - really liked the tangy lime. Went down well with my guests too.
1st Mar, 2009
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.
29th Jun, 2008
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!
10th Jun, 2008
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.
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!


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