Monday, August 10, 2009

Blueberry Week

When I first saw this recipe, I couldn't imagine blueberry and key lime tasting good together. After baking and tasting this cheesecake, I found out that they really do compliment each other. The lime cuts the sweetness of the blueberry and it meshes very well together. I will tell you that my cake did crack. Wait, it was more like a crater that formed in the cake. It really doesn't matter because of the blueberry topping but I did some research and you can make a kind of plaster to fix the cake, you can also use the water bath cooking method. I really should have done that but I wasn't sure how to execute it. I will try it the next time I make a cheesecake that isn't being covered with fruit. I found an excellent website called Baking 911. This site explains how to repair all types of cheesecake problems. It is worth checking out.

I made this cake for my mom's birthday. She loved it. My brother-in-law also said he loved it. I'm still waiting to hear from my nephew. I have a few pieces stashed in the freezer for some other taste-testers.

Serves 12
Active: 30 min.
Total: 5 hrs. (includes cooling)


10 shortbread cookies
1 Tbsp unsalted butter, softened


3 bricks (8 oz each) cream cheese, softened
1 cup sugar
½ 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

¼ cup sugar
1-1/2 tsp cornstarch
3 Tbsp water
3 cups blueberries
1 Tbsp lime juice

1. Heat oven to 325 degrees Fahrenheit. Spray an 8 x 3 inch springform 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 edges 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 a 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 ½ cup blueberries. Spread on top of cheesecake; top cheesecake with remaining 1-1/2 cups blueberries. Refrigerate until serving.

July 7, 2009 Woman’s Day Magazine
The Creative Cook