Blueberry & Lime Cheesecake
This delightful Blueberry Lime Ripple Cheesecake combines a crunchy biscuit base with a creamy Quark mixture filled with a tangy lime flavor and bursts of juicy blueberries. The refreshing lime zest adds a zingy touch while the syrupy blueberry topping provides a burst of sweetness. Whether enjoyed as a treat for yourself or shared with friends and family, this cheesecake is sure to impress with its vibrant flavors and beautiful ripple effect.
— Constant Cookbook
Ingredients
- 300g Hob Nobs (try the Caramel and Nut flavour)
- 100g butter , melted
- 500g blueberries
- 225g golden caster sugar
- grated zest and juice 2 limes
- 2 x 250g tubs Quark
- 284ml carton double cream
- 284ml carton soured cream
- 4 tsp powdered gelatine
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Yield
Serves 8
Nutrition
- Calories: 689 calories
- Fat Content: 44 grams fat
- Saturated Fat Content: 26 grams saturated fat
- Carbohydrate Content: 63 grams carbohydrates
- Sugar Content: 37 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 0.75 milligram of sodium
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