Lime and Blueberry Cheesecake

Let's go for a new cheesecake recipe!

This time, I decided to add lime to the cream cheese and blueberries on the basis of cookies ...

It reminded me of the smoothness of Key Lime Pie

The result is very greedy and light (which is not incompatible!)

Here are the stages of its realization:

- Crush 140g of dry biscuits, then add 80g of melted butter, mix everything and line a silicone mold. Firmly tamp the bottom with the back of a tablespoon. Place in the fridge.

- Preheat the oven to 180 °

- Mix 500g of Faiselle cheese with 140g of caster sugar, 2 tsp of cornstarch, 20cl of heavy cream, 3 eggs beaten beforehand, then the juice of 2 limes.

- Take the mold lined with cookies. Sprinkle the biscuit base with 120g blueberries.

- Pour the cream cheese mixture over the layer of blueberries.

- Put in the oven for 45 minutes.

- Let cool then put in the refrigerator for at least 4 hours.

Know that, like all cheesecakes, the tasting is even better the following days!

January 17 2011
January 31 2011

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5 comments

  1. Reply

    Caro

    January 26 2011

    I have already tried the lime cheesecake (but without the blueberries!)… And it was a delight!

  2. Reply

    martine

    November 3, 2012

    I finally tasted this famous Philadelphia during my vacation in France. Unfortunately, here it is still not marketed. Too bad because I find it very good.
    This recipe will please me since you use faisselle, cheese that I can find at home.
    I walk on your blog and I admit: I love it. See you soon.

    • Reply

      Lilie bakery

      November 4, 2012

      Thank you for stopping by here and @ soon!

  3. Reply

    Liliane

    April 4th

    This cheesecake really attracts me, it looks delicious; but which dish size is most suitable? thank you.

    • Reply

      Lilie bakery

      April 4th

      Hello Liliane, it's a family mold of about 20/23 cm, mine was made of silicone but if you have a springform mold it's even better, good day to you

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