Iced Blueberry & Lime Cheesecake
Indulge in a delightful summer treat with this frozen blueberry and lime amaretti cheesecake. The zesty lime pairs perfectly with the sweet blueberries, all encased in a creamy mascarpone mixture and topped with buttery amaretti biscuit crumbs. This refreshing dessert is perfect for those warm days when you need a cool and satisfying sweet treat.
— Constant Cookbook
Ingredients
- 3 limes
- 50g caster sugar
- 250g blueberries
- 3 egg whites
- 140g icing sugar
- 250g tub mascarpone
- ½ tsp vanilla extract
- 300ml tub double cream
- 250g box soft amaretti biscuits
- 50g butter
Instructions
- Line the base and sides of a 20-22cm square cake tin with cling film. Finely grate the zest from the limes and set aside. Squeeze the juice and pour into a pan with the sugar and blueberries. Heat gently to dissolve the sugar, then simmer for 1-2 mins until the blueberries are slightly softened. Remove with a slotted spoon and put in a bowl. Boil the juice for 1-2 mins until it is slightly syrupy, then pour over the blueberries and leave to cool.
- Whisk the egg whites until stiff, then gradually whisk in the icing sugar until the meringue is stiff and marshmallow-like in texture. Beat the mascarpone in a large bowl with the lime zest and vanilla. Whip the cream until it just holds its shape, then fold into the mascarpone. Fold in the meringue using the whisk blades.
- Break up the amaretti biscuits between your fingers into a bowl to make crumbs. Melt the butter and add to the biscuit crumbs, mixing well.
- Spoon the blueberries and their juices into the base of the prepared tin. Spoon the cheesecake mixture evenly over the top, then smooth with the back of a metal spoon to level the mixture. Spoon the amaretti crumbs evenly over the top, pressing down lightly with your hands. Freeze the cheesecake for at least 4 hrs – or overnight is better. Can be frozen for up to two weeks before serving.
- To serve, transfer the cheesecake to the fridge for 30 mins. Turn out onto a flat serving plate and peel off the cling film. Serve cut into generous slices.
Prep Time
PT30M
Yield
Serves 12
Nutrition
- Calories: 407 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 26 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.38 milligram of sodium
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