Description
This creamy cheesecake features a tangy lime flavor complemented by a burst of fresh blueberries. With a buttery graham cracker crust and a beautiful swirl of blueberry lime sauce, it’s the perfect balance of sweet and tart. Ideal for any occasion, this cheesecake is both refreshing and indulgent.
Ingredients
Scale
For the crust:
- 2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
For the cheesecake:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- Zest of 1 lime
- 1/4 cup lime juice
- 1 cup fresh blueberries
For the swirl:
- 1/2 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lime juice
For decoration:
- Whipped cream
- Fresh blueberries
- Lime slices
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the cream cheese and sugar until smooth. Add sour cream, vanilla extract, eggs, lime zest, and lime juice. Mix until well combined.
- Gently fold in the fresh blueberries, then pour the cheesecake mixture over the prepared crust.
- In a small saucepan, combine the blueberries, sugar, and lime juice for the swirl. Cook over low heat until the blueberries burst and create a syrup. Swirl this mixture into the cheesecake batter.
- Bake for about 55-60 minutes or until the center is almost set (it should still jiggle slightly when moved). Let the cheesecake cool in the oven with the door slightly open.
- Refrigerate for at least 4 hours or overnight.
- Before serving, decorate the cheesecake with whipped cream, fresh blueberries, and lime slices.
Notes
- For a smoother swirl, you can strain the blueberry mixture before adding it to the cheesecake.
- Make sure the cheesecake is fully cooled and chilled for the best texture and flavor.
- This cheesecake can be made a day in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes