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Lime Cheesecake with Fresh Blueberry Topping

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Are you looking for the perfect dessert to serve this weekend? I have your solution. Say hello to this Lime Cheesecake with Fresh Blueberry Topping. I know what you may be thinking. Yes, a rich and decadent cheesecake like the Heath Bar Cheesecake with Chocolate Ganache Glaze, may be too heavy for a summer evening. On a warm summer evening, the light texture and refreshing lime flavor will leave you with all the satisfaction of a decadent cheesecake, but without the heavy feeling. The fresh blueberry topping is easy to make and when served on top of a slice of Lime Cheesecake, it will create a dessert that your guests won’t forget!

Lime Cheesecake with Fresh Blueberry Topping
You will need:
10 inch non-stick cheesecake pan
aluminum foil
roasting pan
warm water
Cheesecake:
1 1/2 cups crushed vanilla wafer crumbs
6 Tablespoons unsalted butter, melted
1/3 cup granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground cloves
2 pounds cream cheese, room temperature
1 3/4 cups granulated sugar
5  eggs, room temperature
3 egg yolks, room temperature
2/3 cup fresh squeezed lime juice
4 teaspoons grated lime
1/2 teaspoon grated lemon
1/8 teaspoon salt
Topping:
3 cups fresh blueberries
3/4 cup granulated sugar
1/2 cup water
1/4 cup fresh lime juice
1/8 teaspoon salt
2 Tablespoons corn starch
2 Tablespoons water
1/2 teaspoon lime zest
1. Preheat the oven to 350 degrees. In a small bowl add the vanilla wafer crumbs, melted butter, 1/3 cup sugar, 1/8 teaspoon salt and cloves. Mix with a fork until all ingredients are blended. Press the crust mixture evenly over the bottom of the nonstick cheesecake pan. Set pan aside.
2. Put the cream cheese in the work bowl of a mixer. Cream the cheese on medium power until smooth. Add the granulated sugar and mix on medium until blended. Add the  whole eggs and yolks, one at a time, scraping the mixer bowl after each addition, until each egg is incorporated into the batter. Add the lime juice, lime zest, lemon zest and salt. Mix on low speed until ingredients well blended.
3. Warm enough water to fill the roasting pan halfway up the sides. Wrap the base of the prepared cheesecake pan in a double layer of foil. Put the spring form pan into the roasting pan. Fill the cheesecake pan with the batter. Pour enough warm water into the roaster to fill the roasting pan half way. Bake the cheesecake in a 350 degree oven for one hour or until the center is just set. Remove the roasting pan from the oven. Remove the spring form pan from the roasting pan and place the cheesecake on a wire rack to cool. Cool for 5 minutes and remove the foil from the spring form pan. Continue cooling the cheesecake on the wire rack until room temperature. Release the side of the spring form pan and remove it from the cheesecake. Chill the cheesecake in the refrigerator for at least 4 hours before service.

4. To make the topping, put the blueberries into a medium heavy bottomed sauce pan. Add the sugar, 1/2 cup water, lime juice and salt. Stir and bring the mixture to a boil. Reduce heat immediately to a simmer. In a small bowl mix the cornstarch and 2 Tablespoons water. Stir the cornstarch mixture into the blueberry mixture and simmer, stirring frequently, for 5 minutes. Remove the blueberry sauce from the heat and gently stir in the lime zest. Let sauce cool to room temperature and serve over slices of lime cheesecake.

Recipe ©Sally James

Photography© Taylor Mathis

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