Ingredients
The following ingredients have 9 Servings
- For the base
- 250 g | 9oz digestive or caramel (Lotus biscuits)
- 100 g | 3.5oz unsalted butter (melted)
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- For the topping
- 100 g | 3.5oz fresh blueberries
- 2 tbsp sugar
- 1 tbsp lime juice
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- For the filling
- 8 tbsp hot water (check instructions on gelatine package)
- 12 g | 1/4oz | 1 sachet powdered gelatine
- 500 g | 1lb 2oz full-fat cream cheese
- 300 g | 10oz sour cream
- 100 g | 3.5oz sugar
- 1 tsp lime oil extract
- grated zest of 1 lime
Instruction
- Lightly grease a 23cm (9in) springform tin and line the bottom and sides of with greaseproof paper.
- Pulse the biscuits in a food processor until you have fine crumbs. Gradually add the melted butter until the mixture holds together if pressed between your fingers.
- Tip the crumb mixture in the tin and press down to create an even base. Chill until needed.
- For the topping, put the blueberries, sugar and lime juice in a small pot and stir gently over medium-low heat until the blueberries start to release their juices. Remove from the heat and cool down.
- Put the hot water in a small bowl and sprinkle the powdered gelatine over the top. Let it swell and then vigorously mix together until the gelatine dissolves. Set aside.
- Put the cream cheese in a large bowl and mix in the sugar using a hand whisk. This can also be done in a stand mixer but I found it made the filling a bit watery.
- Fold in the sour cream and then mix in the gelatine. Spread the filling over the base and chill for 10 minutes.
- Spoon the blueberries over the top of the cheesecake, reserving their juices. Place the cheesecake in the fridge overnight.
- When you are ready to serve, gently release the springform tin and transfer the cheesecake on a suitable plate. Serve with the reserved blueberry syrup spooned over the top and sprinkle with some grated lime zest.
