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Blueberry Key Lime Cheesecake Recipe

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This recipe for Blueberry Key Lime Cheesecake is from The Bietz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
10 shortbread cookies (like Keebler sandies simply shortbread)
1 Tbsp unsalted butter, softened

Filling:
3 bricks (8 oz each) cream cheese, softened
1 cup sugar
1/2 cup sour cream, at room temperature
3 large eggs, at room temperature
1 Tbsp grated lime zest
1/3 cup fresh lime juice
1 tsp vanilla extract
1 drop liquid green food color (optional)

Blueberry topping:
1/4 cup sugar
1 1/2 tsp cornstarch
3 Tbsp water
3 cups blueberries
1 Tbsp lime juice
Directions:
Directions:
1. Heat oven to 325°F. Spray an 8 x 3in. spring form pan with nonstick spray.

2. Crust: process cookies in food processor to make fine crumbs. Add butter; pulse to blend. Press onto bottom of prepared pan. Bake 10 minutes or until set. Cool on wire rack.

3. Filling: In large bowl, combine cream cheese, sugar and sour cream. Beat with an electric mixer on medium speed 2 minutes until smooth, scraping down sides of bowl and beater once or twice. Beat in eggs, 1 at a time, until blended. Beat in remaining ingredients just until smooth and creamy; pour over crust.

4. Bake 60 minutes or until cake is almost set and center still jiggles slightly when touched. Remove to a rack; cut around outside edge of cake to loosen from sides. Cool on rack 3 hours (cake will sink as it cools). Cover and refrigerate up to several days.

5. Topping: In small saucepan, mix sugar, cornstarch and water until blended. Add 1 cup blueberries; mash berries well with a potato masher. Cook over medium-high heat until mixture comes to a full boil. Boil 1 minute, stirring constantly, until slightly thickened. Stir in lime juice and another 1/2 cup blueberries. Spread on top of cheesecake; top cheesecake with remaining 1 1/2 cups blueberries. Refrigerate until serving.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Per serving: 409 cal, 6 g pro, 38 g car, 1 g fiber, 27 g fat (15 g sat fat)- can reduce with low fat cream cheese and sour cream, sugar substitute

 

 

 

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